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1
Preheat oven to 400 degrees
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2
In a mixing bowl, combine the sugar, lemon oil, eggs, and milk.
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3
Mix all of these ingredients until well blended.
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4
Add the flour and baking powder and mix until you obtain a soft batter.
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5
Grease a cake mold with butter and a little flour.
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6
Tap the excess flour out of the mold.
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7
Slowly pour the cake batter into the mold and bake for 45 minutes.
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8
To serve: Let cake cool and serve.
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9
Lemony Oil:
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10
Remove the zest (skin) from the lemons, taking care not to include the bitter white pith.
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11
Squeeze the lemon juice into a saucepan and add the zest and oil.
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12
Warm the oil over medium-low heat until it sizzles gently, about 4 minutes.
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13
Remove from the heat, set aside for at least 1 hour, or overnight, to perfume the oil with the lemon.
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14
Strain the oil and discard the zest.
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15
The mild flavor of pure olive oil balances nicely with the lemon.
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16
A full flavored extra-virgin olive oil however is too potent.
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17
If you only have extra-virgin on hand, temper it by blending equal parts extra-virgin olive oil with a neutral tasting vegetable oil.
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18
Remove the zest (skin) from the lemons, taking care not to include the bitter white pith.
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19
Squeeze the lemon juice into a saucepan and add the zest and oil.
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20
Warm the oil over medium-low heat until it sizzles gently, about 4 minutes.
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21
Remove from the heat, set aside for at least 1 hour, or overnight, to perfume the oil with the lemon.
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22
Strain the oil and discard the zest.
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23
The mild flavor of pure olive oil balances nicely with the lemon.
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24
A full flavored extra-virgin olive oil however is too potent.
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25
If you only have extra-virgin on hand, temper it by blending equal parts extra-virgin olive oil with a neutral tasting vegetable oil.
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26
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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27
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
