Lemon Flavored Olive Oil Cake

Put the eggs and sugar in a bowl and beat with electric whips until frothy and whitish. Add the milk at room temperature and continue to beat with electric whips, also add the extra virgin olive oil, half a lemon juice and gradually add the sifted flour and grated lemon zest. Finally, add the sifted baking powder and mix the batter. Oil a cake pan well and pour the mixture inside, leveling the surface. Bake the cake with extra virgin olive oil in a preheated oven at 180 degrees for about 40 minutes. Before taking the cake out of the oven, always do the toothpick test: poke the cake and if the toothpick comes out dry it means that the cake is cooked. Let the cake cool completely and sprinkle it with powdered sugar and, if desired, with a little finely grated organic lemon peel.

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