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INGREDIENTS

3 large eggs (ideally room temperature)
1 lemon
2 oranges
Half a cup olive oil
¾ cup all purpose flour (I used Italian 00, but cake flour is good too)
2/3 cup sugar
Icing sugar for dusting
1 small pack of Italian vanilla powder (I use Paneangeli or Bertolini)


INSTRUCTIONS

Prepare a 9” or 10” cake pan with parchment paper or buttered and floured to avoid sticking.
Preheat the oven to 375° (regular bake setting, not convection)
Sift the flour and mix well with the powder yeast.
Zest the lemon and oranges and keep aside.
Juice the lemon and oranges.
Add eggs and sugar into a kitchen mixer (or into a bowl if you’re using an hand-held).
Mix well at high speed for 2 minutes or until the contents double in volume.
Keep mixing and very slowly pour in the olive oil. Then slowly add the lemon and orange juice.
Lower the speed to minimum and slowly add the flour.
Once the flour is well mixed, add the zest and combine thoroughly using a spatula.
Pour the mix into the pan and bake for roughly 40 minutes or until it is lightly browned on top.
Once ready, remove from cake pane, but carefully to avoid sticking. 
Dust with icing sugar and let it cool before serving.


TIPS

I prefer to use butter and flour instead parchment paper, in this case use a cake pan with removable sides other wise the cake can stick easily to the bottom.
Since you’re using zest, I prefer to use organic lemons and oranges.
Use a medium to good quality olive oil, but not the most expensive stuff - you don’t need to break the bank. 
The vanilla powder yeast is easily available at any Italian shop - it’s an Italian Mamma’s standard ingredient for baking!

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