Basic cake recipe:

1 ¼ C. all-purpose flour

¼ tsp. baking powder

¼ tsp. baking soda

¼ tsp. salt

2 eggs, at room temperature

1 C. sugar

½ C. fruity extra-virgin olive oil

¾ C. milk

 

Additions:

2-3 T. chopped fresh rosemary

The zest of 2 small lemons

The juice of 1 small lemon

1 cup grated Reggiano-Parmigiano

Several cranks of freshly ground black pepper

 

Preheat the oven to 350. Line a 10-inch loaf pan or 9-inch round pan with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In another medium bowl, whisk together the eggs and sugar until well blended, about 1 minute. Whisk in the olive oil and milk. Whisk the egg mixture into the flour mixture until thoroughly blended. Gently mix in the rosemary, lemon zest, lemon juice, black pepper, and Reggiano-Parmigiano. Pour the batter into the prepared pan and bake until the cake is firm and a toothpick inserted into the center comes out clean, about 40 minutes. Transfer the pan to a rack to cool for about 20 minutes before removing the cake. Serve warm or at room temperature.