Lemony Olive Oil Cake

250g flour
1tsp powder
3/4tsp salt
3 eggs
250g sugar
1/2tsp lemon zest
1/2c extra virgin olive oil
1/4c lemon infused olive oil
3/4c milk

Heat oven to 350*F. Grease and flour or sugar pan (the Nordic Ware snowflake pull apart pan works well).

Whisk together flour, powder, and salt.

Whisk eggs on medium speed til foamy. Add sugar and lemon zest and whip on high til fluffy and pale yellow, about 3 minutes. Reduce speed to medium and add oil slowly; continue whisking until fully mixed in. Reduce speed to low, and add half the flour mixture. Mix until incorporated. Stir in milk and mix until combined. Add remaining flour and mix until just incorporated.

Scrape batter into pan and bake until deep golden  and a toothpick emerges with just a few crumbs, 40-50 minutes. Cool on rack 10-15 minutes, remove from pan and cool completely.

Modified from Cook's Illustrated.