2 cups organic sugar
1 cup extra virgin olive oil
1 1/2 cups organic milk
4 tablespoons fresh lemon juice (or about the juice of 1 lemon)
1 tablespoon fresh lemon zest
2 cups whole-wheat flour
1/4 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
Preheat oven to 350 degrees and grease a 9-10′ round spring-form pan.
Beat together the eggs and sugar.
Add oil, milk, lemon juice and zest and beat until smooth and consistent in color and texture.
In a separate bowl, mix together flour, baking powder, nutmeg, soda and salt.
Add the dry mixture into wet mixture and beat until mixed but not so long that the dough becomes tough.
Pour into a 9-10′ round greased pan.
Bake at 350 for 50 minutes.
Allow to cool in the pan, then remove and let the cake cool completely. Serve with fresh local raspberries or sorbet.