Lemon Elderflower Cake – Rocky Mountain Olive Oil

Ingredients

• 1 ½ cup all-purpose flour or King Arthur Measure for Measure Gluten-Free Flour
• 2 teaspoons of baking powder
• ½ teaspoon of salt
• 1/2 cup of granulated sugar
• 1 egg white
• 3 eggs
• ½ cup of low fat milk or your favorite dairy substitute
• 3/4 cup of RockyMountain Olive Oil Eureka Lemon Fused Olive Oil
• 2 Tablespoons of RockyMountain Olive Oil Elderflower White Balsamic Vinegar
• 1 Tablespoon lemon zest
• ½ cup of powdered sugar – for dusting (if desired)