EZPZ Classic Olive Oil Cake

Directions

• Preheat oven to 350°F.  Line bottom of 8″ cake pan with parchment paper, pulling it up the sides, folding it around the base of the pan to offer the batter to the inner edge of the pan.
• In a medium bowl, whisk together flour, baking powder and salt. Set aside.
• In a measuring cup or bowl whisk together the milk and extracts. Set aside.
• In a Separate heavy bowl whisk together eggs and granulated sugar till well blended.
• Add Extra Virgin Olive Oil in a slow, steady stream, beating until combined. Slowly add milk mixture, beating until combined scraping down the sides as you go.
• Pour batter into prepared pan with parchment paper, gently pressing the batter to the edge but allowing the parchment paper to naturally wrap around the batter. This will create an interesting wavy effect to the outside edges of the finished cake.
• Bake approximately 30-33 minutes until a toothpick comes out clean. Let cool in pan or on wire rack for 5 minutes. Lift out of pan with parchment paper and cool completely on the wire rack.
• To create doily effect with powdered sugar, lay a paper doily on top of cooled cake and sprinkle with powdered sugar using a sifter. Gently remove the doily.
• Drizzle with your favorite Balsamic Reduction (AOOC Sicilian Lemon reduction recipe here) and with chopped Pecans