Monday Munchies: Lemon Olive Oil Cake

Sorry this is late... but it is delicious! I am still on an olive oil kick from Italy. So, here is a cake that uses lemon and olive oil to make mouthwatering magic.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup extra virgin olive oil
• ¾ cup maple syrup
• ¾ cup water
• ¼ cup lemon juice
• 2 tablespoons lemon zest
• 1 tablespoon lemon extract
• 2 nectarines, thinly sliced
• Powdered sugar, for garnish

Preheat the oven to 350 degrees F. Lightly grease a Bundt pan.

In a large bowl, whisk together flour, baking soda, baking powder, and salt. In a separate bowl, whisk together oil, maple syrup, water, lemon juice and zest, and lemon extract. Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix.

Fill the prepared Bundt pan evenly with batter. Bake for about 30 minutes, or until a toothpick inserted in the cake comes out clean with a few crumbs clinging to it. Be sure to rotate halfway through the baking time. Cool the cake completely before unmolding.