Hi, I'm Heather Bertinetti. You're watching eHow.com. I'm going to share a little story with you. My first job as an executive pastry chef was in an Italian Restaurant called Alto and I had this other chef working with me and he kept talking about olive oil cake over and over again and I thought olive oil cake, that sounds gross. Who wants to drink olive oil let alone eat it in a cake, it just didn't really match up to me. So I tried this recipe and I absolutely fell in love with it so I want to share it with you today. It's super simple to make. You just whisk all the ingredients together and bake it off and I'm telling you it is the perfect Summer cake. So let's get to it. First I'm going to grab a large mixing bowl because we're going to make a pretty large quantity of cake here. I have four whole eggs and I have three cups plus a quarter cup of sugar. I'm just going to give this a quick whisk and incorporate the eggs and break them down with the sugar. Next, I'm going to add two cups of olive oil and two cups of milk. In the pastry world we just call this adding our wet ingredients. When choosing what type of olive oil you want to use, there's plenty of new ones that are out there that are flavored. There's a Bergamot olive oil, there's pomegranate olive oils. There's a whole different variety. Feel free to get crazy with this and use those up too, they might be nice. I'm just using a straight up regular Colavita extra virgin olive oil, but you know, whatever tickles your fancy. Feel free to get creative guys. Next I'm going to add the zest of one lemon. This gives it a nice fruity acidic citrus flavor and now finally our dry ingredients. I have sugar, salt and then one teaspoon of baking powder and one teaspoon of baking soda. I'm going to just drop that in and stir up. As you can see it's a fairly thin batter because we have all that liquid in there and with the amount of sugar in the pastry world, this would be called a ratio cake meaning high in sugar and high in fats and oils. You know, sort of like your cake from a box, it's the same sort of thing. Now I like to bake this off in a Bundt pan, so I have a nonstick Bundt pan here but just in case, give it a little light spray. Now we'll pour the batter in. So let's throw this in the oven at about 325 Fahrenheit for about 20 minutes. We'll check it after that. If it needs some more time, we'll pop it back in. So my olive oil cake has been baking for 20 minutes. This is the halfway point. I always check my cakes at the halfway point because some ovens, especially home ovens run a little bit hotter than others. So let's give this a check. Now I know this cake is starting to jiggle and it's not quite done yet so it has a nice golden brown crust and we'll stick it in for about 20 more minutes. So now that our olive oil cake is baked, I want to show you a couple of ways to present it. You can either just sprinkle powdered sugar on top with a little sifter or like we do in the restaurant, I have some sweetened mascarpone cream and I'm going to do what we call a quinnell, which is just making a football shape with a spoon of cream, like so. We can top it off with some fresh strawberries and that my friends is a delicious amazing olive oil cake. I'm Heather Bertinetti. Thanks for watching. Catch me again on eHow.com.