Limoncello Olive Oil Cake

Ingredients

1 1/3 cups extra-virgin Olive oil

3 large eggs

1 1/4 cups whole milk

1 1/2 tablespoons grated lemon zest

1/4 cup freshly squeezed lemon juice

1/4 cup Limoncello- plus 2 tablespoons for glazing

2 teaspoons lemon extract

1 3/4 cup granulated sugar

2 cups + 2tablespoons all-purpose flour

1 1/2 teaspoons kosher salt

1/2 teaspoons baking soda

1/2 teaspoons baking powder

Confectioners sugar for dusting (optional)

Method:

-Preheat oven to 325 degrees, add a circle of parchment paper to the base of a 9-inch springform pan, and spray the parchment  paper and sides of the pan very well with cooking spray; set aside.

-In a large electric mixer's bowl, combine the olive oil, and eggs, whisk to emulsify and incorporate.

-Add the milk, lemon zest, lemon juice, Limoncello and lemon extract and whisk to completely combine

-Then add the sugar and whisk briskly to combine

-In a separate bowl, mix the flour, salt, baking powder and baking soda, then add the flour to the wet ingredients, in three turns until totally combine; don't over-mix- the batter will be on the thin side.

-Pour the batter into the prepared Springform Pan, than place on a baking sheet, to avoid a leaky springform pan- 

-Bake for about 68-75 minutes, checking after 60 minutes; when the cake is done, it will have a golden browned and domed in the center and using a toothpick insert in the center, it should come out clean or with a few moist crumbs

-Place the cake on a rack and let cool for about 1 hour; then release the sides, and let the cake completely cool.

-This is optional, when the cake is still warm, brush it with the 2 tablespoons of Limoncello

Chefs Note: Serve this wonderful cake with your choice- Ice cream,  whipped cream, fresh fruits, fruits sauces- I served it with an Amaretto and Fig Ice Cream- this is no churn recipe- will post on this blog