- 3 eggs
- 1 ½ cups milk
- 1 ½ cups O&V Lemon-fused Olive Oil
- 1 ½ tsp lemon zest
- 1 ½ Tbsp lemon juice
- 2 ½ cups sugar
- 3 ¾ cups flour
- pinch of O&V Lime Fleur de sel
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- powdered sugar
- 1 jar O&V Strawberry Champagne Jam
Preheat the oven to 350. Prepare two 9 inch cake pans with a light coat of olive oil and flour. In a large bowl mix together the eggs and the sugar and blend well. Add the lemon juice, oil and milk and blend well. In a separate bowl mix the flour, lemon zest, salt (fleur de sel), baking powder and baking soda and mix well. Stir this mixture into the liquid just until blended. Bake for about 50 minutes. Cool, sprinkle with the powdered sugar and serve. To layer the cakes add a layer of Strawberry Champagne jam in the middle.
You can also top it with fresh fruit before serving!
