Using olive oil in cakes is a tradition in Mediterranean cooking and adds another level of richness and decadence to any cake. We prefer to use our Hongar Farms Extra Virgin Olive Oil for a light olive oil flavor that's not too overpowering and partners well with the lemon and almond notes in the cake.
2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 cups granulated sugar
1 tsp salt
1 tsp almond extract
1 cup Hongar Farms Extra Virgin Olive Oil
1 1/4 cup whole milk
Zest from 3 lemons
3 large eggs
1/2 cup lemon juice, freshly squeezed