Olive Oil Cake

This cake is moist with just a hint of lemon.  You can also substitute orange zest and juice for the lemon.  It can be served with fruit and ice cream or whipping cream.  Just about any fruit would work.  Try a fruit compote cooked in a little butter and sugar.  The cake is also great just plain.

Olive Oil Cake
Ingredients
2 large eggs
1 c sugar
1 2/3 c flour
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp kosher salt
3/4 c whole milk
1 c mild extra virgin olive oil
1 tsp lightly packed lemon zest
3 Tbs lemon juice (preferably Meyer lemon)

Directions
1.  Preheat oven to 375.  Butter a 10 inch round by 2 inch deep cake pan.  Set a piece of parchment paper, cut to fit, in the bottom of the pan.  Butter the parchment and dust with flour.  Or spray with baking pam.  Set aside.
2.  Beat eggs in a large bowl with a mixer using the whisk attachment, until frothy.  Gradually add sugar and beat on high speed until mixture is pale and leaves a ribbon when you lift the beater, 6 to 8 minutes.  Scrape bowl half way through.
3.  Whisk flour, baking powder, baking soda, and salt together in a medium
bowl.  Whisk milk, oil, lemon zest and lemon juice in a large measuring cup.

4.  Add one-third of dry ingredients, then half of the wet ingredients to egg mixture.  Beat after each addition until smooth.  Continue until all are added, stopping to scrape inside of bowl a couple of times.
5.  Pour batter into prepared pan and set in oven.  Immediately turn down heat to 350.  Bake until cake pulls away from the pan and toothpick inserted in the center comes out clean, 45 to 50 minutes.
6.  Cool on a rack 15 minutes, then loosen cake from pan with a knife.  Turn out onto a plate, remove parchment and carefully flip back onto rack.  Let cool completely.