Lemon- Vanilla Olive Oil Cake(Recipe Off-Road)

• Wet Ingredients
• 1 teaspoon grated lemon zest
• 1 3/4 cups sugar
• 3 large eggs
• 1 1/3 cups extra virgin olive oil
• 1 1/4 cups whole milk
• 1 teaspoon vanilla extract
• Dry Ingredients
• 1 cup almond flour
• 1/2 cup whole wheat pastry flour
• 1/2 cup unbleached flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

1. Preheat oven to 350. Spray a 9x5 loaf pan with olive oil spray. Line the bottom of pan with parchment paper.
2. In a large bowl combine lemon zest & sugar with your fingers until the sugar becomes sandy & fragrant. Add eggs, one at a time until well blended.
3. Slowly whisk in olive oil until incorporated. Gradually add milk along with vanilla extract.
4. In a medium sized bowl, mix together all dry ingredients
5. Gradually add dry ingredients to wet ingredients until blended, being careful not to overmix.
6. Pour into loaf pan & bake for approximately 75 minutes. Start testing after 55 minutes. Wooden skewer should come out clean.
7. Remove from oven & let cool on rack for 10 minutes, before unmolding.

ingredients, lemon zest, sugar, eggs, extra virgin olive oil, milk, vanilla, ingredients, almond flour, whole wheat pastry flour, flour, baking soda, baking powder, salt

Taken from food52.com/recipes/81046-lemon-vanilla-olive-oil-cake-recipe-off-road (may not work)