The combination of delicately, sweet Key Lime white balsamic with Persian Lime EVOO imparts a distinctive and refreshing flavour to this super moist Key Lime cake. Made with heart healthy extra virgin olive, there's so much to gain. The ingredient gives a higher rise and a moister finish than other fats, including butter. And because olive oil is a natural emulsifier, it improves texture, too.


1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
3 large eggs
1 cup granulated sugar
½ cup Persian EVOO
½ cup whole milk
¼ cup Key Lime white balsamic or fresh lime juice.
1 teaspoon vanilla extract


Preheat oven to 350°. Grease and flour a 9-inch round springform cake pan. In a bowl, whisk together the flour, baking powder, and salt. Set aside. In a separate large bowl, using stand mixer or hand mixer, combine eggs and sugar together until light and creamy. Gradually add olive oils, balsamic, milk and vanilla extract. Mix until combined. Gently fold in the dry ingredients to mixing bowl until incorporated. Do not overmix. Pour batter into cake pan and smooth the top with a spatula. Bake for approximately 30-35 minutes, or until a toothpick inserted into the centre comes out clean. Once baked, remove the cake from the oven and let it cool in pan for about 10 minutes. Then remove from cake pan and transfer to a wire rack to cool completely. Leave plain or dust it with powdered sugar. Slice and serve with dollop of whipped cream.