Lemon Olive Oil Cake

• 2 cups All purpose flour
• 1 3/4 cups Sugar
• 1 1/2 teaspoons Kosher salt
• 1/2 teaspoon Baking soda
• 1/2 teaspoon Baking Powder
• 1 1/3 cups Extra Virgin Olive oil
• 3 Lg Eggs
• 2 tablespoons Grated Lemon zest
• 1/4 cup Fresh Lemon Juice
• 1/4 cup Limoncello

1. Heat the oven to 350 F. Well oil a 9" cake pan, at least 2" deep, and line bottom with parchment paper.
2. In medium size bowl, whisk the dry ingredients, flour, sugar, salt, baking soda & powder. In another larger bowel mix all wet ingredients, eggs, oil, milk, zest, juice and liqueur. Add the dry ingredients to the wet, whisk until just combined.
3. Pout batter into prepared pan and bake on center rack, 1 hour, until top is golden brown and test comes out clean.rnCool on rack for 30 minutes. Run a knife around edge of pan, invert the cake onto rack, let cool completely, approximately 2 hours.

flour, sugar, kosher salt, baking soda, baking powder, olive oil, eggs, lemon zest, lemon juice, limoncello

Taken from food52.com/recipes/81123-lemon-olive-oil-cake (may not work)