Lemon Olive Oil Cake (Dairy & Nut Free)

Ingredients:

• 1 cup + 1/4 cup Ginger Evans All-Purpose Flour
• 2/3 cup Ginger Evans Granulated White Sugar
• 2/3 cup Medeiros Olive Oil
• 3 Large Eggs
• 3 tbsp Lemon Juice
• 3 tbsp Lemon Zest
• 1/2 tsp Ginger Evans Baking Powder
• 1/4 tsp Ginger Evans Baking Soda
• to taste, Marcum Salt

Directions:

1. Preheat oven to 350°F, and oil a 9"" round pan (square pan is fine too)
2. In a large bowl mix together flour, sugar, baking powder, baking soda, and salt.
3. Now form a well in flour mix and add olive oil, and eggs. Whisk to ensure there are no clumps.
4. Next add lemon juice and zest then stir again to ensure no clumps
5. Pour the batter into your pan, and bake for 30-35 minutes
6. Allow to cool for 10 minutes,

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