Honey Lemon Cake

This recipe is simplistically sweet with uncomplicated directions, inspired by Under A Tin Roof's Lemon Ginger Olive Oil Cake and Gaya Recipe's Lemon Olive Oil Cake. I've made a few adjustments and it's lactose free!

INGREDIENTS:

• 4 large eggs

• ½ cup sugar

• ½ cup honey

• 1/2 cup extra virgin olive oil

• 1 entire lemon squeezed for juice

• 1 cup all purpose flour

• 1/2 tsp baking powder

• 1/4 tsp salt

• lemon zest from the entire lemon

• 1/4 cup powdered icing sugar

DIRECTIONS:

1. Preheat your oven to 350*F and grease your cake pan.

2. Using your mixer, beat eggs and sugar on high until the mixture is fluffy and has doubled in volume (between 5-7 minutes total mixing time).

3. While the eggs and sugar are mixing, in a separate bowl whisk together flour, baking powder, salt and lemon zest. Keep some zest for decorative toppings.

4. Using a rubber spatula, gently fold in olive oil, honey and lemon juice into the egg mixture. Using the same spatula, fold in flour mixture into the wet mixture until the flour disappears. Do not overmix.

5. Pour the cake batter into your prepared pan. Bake for 40-45 minutes until the top is a light brown and a toothpick entered in the center comes out clean.

6. Remove from the oven and let cool for 10 minutes. Gently run a butter knife along the edges of the cake to release it from the pan and continue cooling on a wire rack.

7. While the cake is drying, make the lemon drizzle.

8. Pour the lemon drizzle and let semi-dry prior to adding the lemon zest.

9. Dust with powdered icing sugar prior to serving.

Enjoy!