Ingredients

• 1 cup Milk
• 10 Sprigs of Fresh Thyme
• 3 cups All-Purpose Flour, plus 2 tbsp. for preparing pan
• 1 tbsp. Baking Powder
• 1 cup Sugar
• 1 cup Extra Virgin Olive Oil, plus 1 tbsp. for preparing pan
• 3 Large Eggs
• 3 Lemons, zested and juiced

Directions

1. Preheat oven to 325˚F
2. In a small saucepan, gently heat milk and thyme. Turn off heat and allow to steep for 5 minutes, then strain out the thyme.
3. Grease a medium loaf pan (9”x5”x3) with 1 tablespoon of the Olive Oil. Lightly dust with 2 tablespoons of flour. Shake out excess and set aside.
4. Sift flour & baking powder and set aside. In a mixing bowl or the bowl of an electric mixer, combine sugar, olive oil, lemon zest and lemon
   juice. Beat until light and fluffy, about 2 minutes. Add eggs, one at a time.
5. Fold in one-third of flour mixture alternatively with 1/2 cup of milk. Repeat with remaining milk and flour. Mix until just combined, be careful
   not to over mix.
6. Pour into prepared loaf pan and spread batter evenly on top. Bake for about 45 minutes, or until a cake tester or a blade of knife comes out clean.
7. Cool in the pan for 10-15 minutes. Remove and allow to cool completely on a rack before slicing.