Difficulty: Easy
Prep Time: 15 minutes
Inactive Prep Time: 1 minute
Cook Time: 45 minutes
Yield: 6-8 servings

Ingredients:

10 oz. sugar
6 oz. lemony oil, procedure follows
4 eggs
6 oz. milk
14 oz. flour
1 oz. baking powder

Directions:

1. Preheat oven to 400 degrees F.
   
2. In a mixing bowl, combine the sugar, lemon oil, eggs and milk. Mix all of these ingredients until well blended.
   
3. Add the flour and baking powder and mix until you obtain a soft batter.
   
4. Grease a cake mold with butter and a little flour. Tap the excess flour out of the mold.
   
5. Slowly pour the cake batter into the mold and bake for 45 minutes.

To serve: Let cake cool. Remove the zest (skin) from the lemons, taking care not to include the bitter white pith. Squeeze the lemon juice into a saucepan and add the zest and oil. Warm the oil over medium-low heat until it sizzles gently, about 4 minutes. Remove from the heat, set aside for at least 1 hour, or overnight, to perfume the oil with the lemon. Strain the oil and discard the zest. The mild flavor of pure olive oil balances nicely with the lemon. A full flavored extra-virgin olive oil however is too potent. If you only have extra-virgin on hand, temper it by blending equal parts extra-virgin olive oil with a neutral tasting vegetable oil.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Fine Living has not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.