Olive Oil Cake

There are a variety of different olive oil cake recipes around. This is a personal adaptation, borrowing from a few different recipes. I wanted an option that was not overly strong on the lemon flavor (or orange...some recipes include orange zest as well). Of course, if you want to boost the lemon flavor, increase the amount of zest or drizzle the cake with a lemon juice and powdered sugar glaze.

Ingredients
4 eggs
1 C sugar
1 T lemon zest
1¾ C flour
1½ tsp baking powder
¼ tsp salt
½ C butter
¾ C olive oil
3 T cream

Directions
Preheat oven to 350° F. Grease and flour a 10" round (or a 9x9" square), or lightly coat with non-stick cooking spray.

In mixing bowl, beat eggs with sugar and zest until pale and thickened.
While it's beating, combine flour, baking powder and salt in one bowl, and butter olive oil and cream in another.

Add dry and wet ingredients, alternately (begin and end with dry). Pour batter into prepared pan. Bake approximately 30 minutes, until cake is lightly browned and pulls away from sides of pan.

Let cool. For a light, clean cake... simply dust with powdered sugar to serve. Of course it's fine to dress it up with whipped cream, some fruit compote or other icings...