Ingredients: 1/2 cup olive oil (I used California Olive Ranch) – opt for mild flavored olive oil 1 cup granulated sugar 2 tablespoons fresh lemon zest (about 2 large lemons) 2 eggs, at room temperature 1/2 cup unsweetened vanilla almond milk Check below.
Instructions:
First. Preheat the oven to 350 degrees. Line a 9″ x 5″ glass loaf pan with enough parchment paper to overhang each long side by 1 inch. Set aside.
Next step is, Zest the lemons; set aside. Juice the lemons. You will need 1/2 cup of juice. Place the juice into a small saucepan and slowly bring to a boil. Reduce heat and simmer until the juice is reduced by half yielding 1/4 cup. Place the juice in a bowl and set aside to cool.
After it, Cream together the olive oil, sugar, and lemon zest in the bowl of a stand mixer fitted with a paddle attachment. Add in the eggs one at a time and mix until the mixture is smooth.
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