Yields: 12 – 16 servings


3 1/3 cups all-purpose flour
4 tsp baking powder
1/2 tsp  Himalayan Pink Premium Salt
6 eggs
1 cup  Persian Lime Infused Extra Virgin Olive Oil
1 cup granulated sugar
1 cup whole milk
Juice of 2 limes
Zest of 2 limes
2 tsp vanilla extract
3 Tbsp powdered sugar for dusting


To make the cake, preheat the oven to 350˚F. Coat a 10-cup bundt pan with some mild olive oil and dust with flour.

Sift the flour, baking powder, and salt into a bowl. Set aside.

Add the granulated sugar, eggs, and Persian Lime Extra Virgin Olive Oil in the bowl of an electric mixer fitted with a paddle attachment, and mix on low speed until well combined, about 3 minutes.

Add milk, vanilla, lime juice and zest to the egg mixture, mix until blended. With the mixer still on low speed, add the flour mixture. Mix just to combine, scraping the bottom of the bowl occasionally with a rubber spatula.

Pour the batter into the prepared Bundt pan and bake until a toothpick inserted in the center of the cake comes out clean, about 35 to 40 minutes.

Let cool in the pan 10 minutes. Invert the cake onto a cooling rack and gently remove the cake from the pan. Dust with powdered sugar before serving