Olive Oil Pound Cake

Elements:

• 1/2 c Extra Virgin Olive Oil, I use Pompeian
• 1 1/2 c sugar
• 3 eggs, room temperature
• 1/2 tsp vanilla bean paste
• 1/8 tsp lemon oil
• 1/2 c Greek yogurt
• 1 1/2 c all-reason flour
• 1/8 tsp baking soda

Instructions:

1. Preheat your oven to 325º F and prepare a trim loaf pan with olive oil and 1 Tbs of sugar dusted inside.
2. In the bowl of your stand mixer or using a electrical hand mixer cream the olive oil and sugar.
3. Crack the eggs fastidiously to separate the whites correct into a neat mixing bowl.
4. Add the yolks to the sugar mixture along with the vanilla bean paste and lemon oil, beat till fluffy.
5. Mix collectively the flour and baking soda and add it to the egg mixture, alternating with the Greek yogurt.
6. In a neat mixing bowl whip the egg whites till peaks maintain.
7. Fold within the whipped egg whites gently and spread the batter into your pan.
8. Bake for 50-55 minutes, or till a tester comes out neat.
9. Chilly within the pan 10 minutes, then invert onto a plate and frosty fully.
10. Sever and wait on.

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