Lemon poundcake recipe – Artofit

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Lemon Poundcake Recipe
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Olive Oil Cake Recipe This cake will have you saying Mama Mia! With hand gestures and all! It is so flavorful, crunchy on the outside soft on the inside, and the aroma... mmm Yum! Perfect for your next dinner party! Baker's notes *Make sure you use a good quality extra virgen olive oil. I love using unfiltered, cold press, Italian olive oil. *Use real.lemon juice, don't go for the ones in the bottle, zest, and squeeze the lemons. #themondaybaker #oliveoilcake #olives #cake #baker #bakedfromscratch #blogger #dessert #torta #bakery #recetas #simplerecipes #cheflife #recipe #tutorials #dessertporn #bakerslife #sweettooth Ingredients: 2 cups AP flour 1/2 tsp baking soda 1/2 tsp baking powder 1 tsp salt 1 cup olive oil. ( I use extra virgen for a more intense olive flavor) 3 large eggs 1 1/2 cups Granulated Sugar 2 tsp vanilla extract 3 tbsp lemon zest 1/2 cup lemon juice Combine all the dry ingredients (top 4 ingredients) Combine all wet ingredients ( whisk ) Sift the dry ingredients into the wet ones Pour into a prepared spring form pan bake @ 350°F for about 45 to 55 min Cool to room temp dust with powder sugar Enjoy!

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