Dense, moist cake made with lemon infused olive oil is delicious on its own or topped with blueberries.

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INGREDIENTS

2 cups all-purpose flour
1 ¾ cups granulated sugar
1 tsp salt
½ tsp baking soda
½ tsp baking powder
3 eggs
1 1/3 cups lemon-infused olive oil, made with LorAnn Oils
Super-Strength Natural Lemon Oil (see Olive You, Lemon Oil recipe)
1 ¼ cups whole milk
¼ cup fresh lemon juice
¼ cup Grand Marnier, or other orange liqueur
Powdered sugar, for dusting

DIRECTIONS

1. Preheat oven to 350°F. Spray a 9-inch cake pan with non-stick cooking spray and line the bottom with parchment paper.
2. In a medium bowl, whisk together flour, sugar, salt, baking soda, and baking powder.
3. In a large bowl, whisk together eggs, lemon-infused olive oil, milk, lemon juice, and liqueur until well blended. Add dry ingredients and whisk just until combined.
4. Pour batter into the prepared pan and bake for 50 minutes to 1 hour. If after 40 minutes the cake is getting too brown, cover top loosely with foil. Cake is done when the top is golden and a toothpick inserted in the center comes out clean. Transfer cake to a rack and allow to cool for 30 minutes.
5. Run a knife around the edge of the pan and invert cake onto the rack. Remove parchment paper and let cake cool completely, about 2 hours. Dust top of cake with powdered sugar just before serving.

Serving Size: Makes one 9-inch cake