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Pearl's Lemon Olive Oil Cake

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Every week, we'll announce a new Wildcard winner: a recipe that may not have been entered in (or won) a contest, but a recipe that we've tested and loved.

Today: A classic, lemony olive oil cake, with ingredients you probably have on hand already.


And if olive oil is your thing, visit the Filippo Berio Facebook page for a chance to share your olive oil tips and win a week of cooking classes in Lucca, Italy!

Olive Oil Cake from Food52

WHO: Jaynerly is a food blogger and avid home cook who lives in London.

WHAT: A classic olive oil cake that tastes transported from the Tuscan countryside.

HOW: Zest and juice your lemons, fold your flour into your wet ingredients, and bake.

WHY WE LOVE IT: We love how simple this cake is, with each ingredient playing a part; the lemon keeps it bright, while the olive oil makes it fruity and moist. It would be great with tea for an afternoon snack, or after a long, leisurely dinner -- or, honestly, as a weekend breakfast. Note: Start watching the cake after 45 minutes; if the edges start to look dark, turn the temperature to 350°F until a cake tester comes out clean.

Pearl's Lemon Olive Oil Cake by Jaynerly

Makes 1 cake

For the cake

2 cups sugar
2 eggs
1 cup plain yogurt
3/4 cups olive oil
Zest from 3 lemons
2 cups self rising flour

For the syrup

1/4 cup sugar
1/2 cup lemon juice

See the full recipe (and save and print it) here.

Photo by James Ransom

This post was brought to you by Filippo Berio Olive Oil, in honor of Filippo's 184th birthday.



Tags: wildcard, baking, olive oil, filippo berio

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