Lemon Olive Oil Pound Cake
2 1/4 cups all-purpose flour
1 1/4 teaspoons salt
1 teaspoon baking powder
3/4 cup Eureka Lemon Olive Oil, plus some for oiling pan
1 1/2 cups sugar
2 teaspoons vanilla extract
2/3 cup milk
2 cups confectioners' sugar
3 to 4 tablespoons Sicilian Lemon White Balsamic
Preheat oven to 325 degrees F and oil a 9 x 5 x 3-inch loaf pan.
Combine flour, salt, and baking powder. Pour Eureka Lemon Olive Oil in a large mixing bowl. With an electric mixer, slowly mix in sugar and vanilla extract. Add eggs one at a time, mixing well after each addition. Then, add milk and mix for 2 minutes. Gradually mix in dry ingredients.
Pour batter into loaf pan. Bake for 60-75 minutes, or until cake tester comes out clean and cake is golden on top. Let cool in pan for 10 minutes, then remove from pan and cool completely on a cooling rack.
For the glaze: Place confectioners' sugar in a medium bowl or liquid measuring cup; stir in Sicilian Lemon White Balsamic (glaze should be thick, yet pourable). Add more sugar or lemon juice, as necessary, to achieve desired consistency. Pour over cake and serve.