3 large eggs, beaten
2 cups granulated sugar
14 ounces extra-virgin olive oil
12 ounces low-fat milk
3 teaspoons lemon zest
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1. Preheat oven to 350 degrees F. Grease a 9-inch bundt pan with olive oil.
2. Beat eggs with sugar, olive oil, milk and lemon zest. Combine flour, baking soda, baking powder and salt in a separate bowl. Gradually beat dry ingredients into wet ingredients.
3. Pour mixture into bundt pan and bake 1 hour or until a toothpick comes out clean. Let cool on a wire rack for 10 minutes. Invert onto a cake plate and let cool fully. Serve with a fruit compote and glass of wine.
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