Elderflower-Lemon Olive Oil Cake
Preheat oven to 350 degrees F. On medium speed, mix sugar and eggs until fluffy, gradually add Lemon Olive Oil, lemon zest, Elderflower Balsamic Vinegar, and milk. Sift flour in a separate container, add salt and baking powder and set aside. Fold wet and dry ingredients and combine. Bake for 35 – 40 minutes until golden brown. Once cooled dust with powdered sugar and serve.