Citrus Olive Oil Cake

Step 1: Dry Ingredients ... Add the flour, salt, and baking powder to a small bowl, and mix using a whisk.

Step 2: Sugar and Eggs ... Add the eggs and sugar to a separate large bowl and whisk until frothy, lemony in color, and mixed well (a good couple of minutes). You can also use a mixer, for this; but, I actually do this by hand. Slowly add the fruit juice, zest, and olive oil to the mix, and continue to whisk another couple of minutes. Make sure that everything is well combined.

Step 3: Batter ... Add the dry ingredients to the wet ingredients, and mix until everything is incorporated, and the batter is creamy and smooth.

Step 4: Bake ... Spray the sides of a 9 or 10" round cake or spring pan with a non stick spray; or, you can use butter or oil too. Then line the bottom of the pan with parchment paper. This just ensures that the cake will not stick. Pour in the batter, lightly shake to settle the batter; then, off to the oven.

Step 5: Bake in a 350 degree oven, on the middle shelf, for 45-50 minutes until a knife or toothpick comes out clean. Remove from the oven to cool, and let it set 10 minutes before removing from the pan. Then, use a knife to go around the edge, and flip the cake out on to a serving plate. Cool completely before serving.

Step 6: Finish and Serve ... Sprinkle lightly with powdered sugar (aka, confectioners or icing sugar). Then, when ready to serve. Add some fresh berries, and a drizzle of honey to each slice. Blackberries are my favorite; but, you can really use any of your favorites that are in season. ENJOY!