10 ounces sugar
6 ounces lemony oil, procedure follows
6 ounces milk
14 ounces flour
1 ounce baking powder
Preheat oven to 400 degrees
In a mixing bowl, combine the sugar, lemon oil, eggs, and milk. Mix all of these ingredients until well blended. Add the flour and baking powder and mix until you obtain a soft batter.
Grease a cake mold with butter and a little flour. Tap the excess flour out of the mold.
Slowly pour the cake batter into the mold and bake for 45 minutes.
To serve: Let cake cool and serve.
Lemony Oil: Remove the zest (skin) from the lemons, taking care not to include the bitter white pith. Squeeze the lemon juice into a saucepan and add the zest and oil. Warm the oil over medium-low heat until it sizzles gently, about 4 minutes. Remove from the heat, set aside for at least 1 hour, or overnight, to perfume the oil with the lemon. Strain the oil and discard the zest. The mild flavor of pure olive oil balances nicely with the lemon. A full flavored extra-virgin olive oil however is too potent. If you only have extra-virgin on hand, temper it by blending equal parts extra-virgin olive oil with a neutral tasting vegetable oil.
Thanks for checking out the new Food Network recipe page! Please provide feedback on what you like or dislike.Take a Survey
Not digging it? 😥 Go back to the old look.
Get inspired with our best summer appetizers like crab dip, salsa, nachos and more from Food Network.
Round out your perfect picnic or cookout with summer side dish recipes for pasta salad, potato salad, coleslaw and more from your favorite chefs at Food Network.
Serve up a tasty treat this summer with our favorite summer desserts, including tarts, shortcake and ice cream, from your favorite chefs at Food Network.