This “quintessential Nonna cake,” as Giulia called it, is very lightly sweet, and exactly the sort of dessert that Nonnas always have on hand, ready for company alongside a cup of tea or coffee. We love using our Jovial Organic Extra Virgin Olive Oil to make this simple recipe as flavorful as possible!

Instructions

1. Preheat an oven to 350°F. 
2. In a bowl, combine the flour, baking powder, and a pinch of salt. Give the dry ingredients a quick whisk to evenly distribute them.
3. In another bowl, combine the eggs and sugar. Beat the mixture with a stand or hand mixer until light in color and fluffy.
4. Add the milk into the egg and sugar mixture and continue beating. Follow with the olive oil and then dry mix little by little. Finally, mix in the lemon zest.
5. Lightly oil an 8-9-inch cake pan and line the bottom with a circle of parchment paper. Pour the cake batter into the pan. Bake for about 45 minutes, or until a toothpick comes out clean.
6. Let cool and then serve as-is or with a light dusting of powdered sugar. The cake will hold up covered at room temperature for several days. Store covered.