Cooking with Ternero

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Ternero Lemon Olive Oil Cake
1½ cups Ternero Lemon Olive Oil
3 large eggs
1½ cups granulated sugar
1¼ cups whole milk
1½ tablespoons of grated lemon zest
¼ cup freshly squeezed lemon juice
¼ cup Limoncello
2 cups all-purpose flour
1½  teaspoons salt
½ teaspoon baking powder
½ teaspoon baking soda
*Powdered Sugar to Top
Preheat the oven to 325°F, add parchment paper to the base of a 9 inch springform pan. I like to put some olive oil on the parchment paper instead of spray to keep the cake from sticking. 
In a large bowl, add eggs and olive oil. Whisk together. 
Add milk, lemon zest, lemon juice, limoncello, and whisk together. 
Add sugar and whisk. 
Add flour, salt, baking powder, baking soda, and whisk together. 
Add a pan, cook for 60 to 70 minutes and let cool for an hour.

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