Citrus Flavored Olive Oil Bundt Cake

So I have always been a big fan of olive oil.  On a recent trip up to Paso Robles I stopped in at Pasolivo Olive Oil.  They make some super tasty local to California Olive oil.  I joined their Olive Oil Club, and have enjoyed the delicious, and well flavored olive oils that come in the pack.  They have all kinds of flavors, tangerine, lemon, lime, and meyer lemon to name a few.  I have been using them in my cooking for savory and here in a sweet dish.  This recipe was adapted from a recipe in Saveur Magazine.   I am looking forward to experimenting with some more olive oil cakes.  This one was a hit with the family and nice, because it isn’t sweet.  It is great on its own or served with sugared berries.

3 cups plus 2 Tbsp flour

4 eggs

1 cup sugar

1/4 tsp lemon or lime or orange zest

3/4 cup lemon or lime or orange infused olive oil or high quality plain extra virgin olive oil

2/3 cup milk

3 Tbsp Grand Marnier or Limencello

1 Tbsp baking powder

Preheat oven to 325.  Grease and flour bundt pan.

Beat eggs and sugar together in a large mixing bowl with electric mixer on medium high speed until pale yellow about 1 minute.  Add remaining 3 cups flour, zest, oil, milk, and liqueur and stir with wooden spoon until well combined.  Add baking powder and stir until thoroughly combined.

Put batter in prepared pan.  Bake until golden brown about 40 minutes.  Transfer to wire rack let cool completely.