Name: Lemon Olive Oil Cake
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 8
Ingredients: 1 cup granulated sugar for candied lemon; 2 small lemons sliced 1/8-inch, seeds removed; 1 cup extra-virgin olive oil plus more for greasing; 2 cups all-purpose flour sifted; 1 cup granulated sugar sifted, for cake; 1 cup light brown sugar firmly packed; 1 tsp baking powder; 1 tsp kosher salt; 1 cup milk; 3 eggs room temperature; 3 lemons zest and juice, about 1/2 cup juice; plus 1 for garnish; as needed confectioners' sugar for dusting

01

Overview

Prep30 min

Cook60 min

Total90 min

Servings8

DifficultyEasy

02

Ingredients

1 cup granulated sugarfor candied lemon2 small lemonssliced 1/8-inch, seeds removed1 cup extra-virgin olive oilplus more for greasing2 cups all-purpose floursifted1 cup granulated sugarsifted, for cake1 cup light brown sugarfirmly packed1 tsp baking powder1 tsp kosher salt1 cup milk3 eggsroom temperature3 lemonszest and juice, about 1/2 cup juice; plus 1 for garnishas needed confectioners' sugarfor dusting

03

Equipment

9-inch round cake pan
Parchment paper
Two mixing bowls
Whisk
Wire rack

04

Method

01

Whisk the batter

Make the candied lemon: simmer 1 cup sugar with 1 cup water, add the lemon slices, and cook 5 minutes; cool. Heat the oven to 350°F and grease the pan. Whisk together the flour, both sugars, baking powder, and salt. In another bowl whisk the olive oil, milk, eggs, and lemon zest and juice. Whisk the dry into the wet until combined.

02

Bake until set

Pour the batter into the prepared pan and tap out air bubbles. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool in the pan 15 minutes.

03

Cool, dust, and slice

Invert the cake onto a rack, then turn it right side up. Dust the edges with confectioners' sugar, arrange the candied lemon slices on top, and finely grate a little lemon zest over. Cut into wedges.

✦

Tips

NoteRoom-temperature eggs blend into the batter more smoothly.

NoteReserve the candied-lemon syrup for cocktails or lemonade.

NoteThe cake keeps at room temperature, wrapped in foil, up to 3 days.

✦

Nutrition

NoteRich in olive oil and lemon; exact values vary by slice size

✦

Storage

Room temperatureWrap tightly in foil and store up to 3 days.

Best freshServe the day it is baked, still slightly warm, for the tenderest crumb.

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Frequently asked

Can I skip the candied lemon?+

Yes, the cake is lovely plain with just a dusting of confectioners' sugar.

Why olive oil instead of butter?+

Olive oil makes the crumb moist and tender with a subtly fruity flavor, and needs no softening.

How do I know it is done?+

A toothpick inserted in the center should come out clean after about 1 hour.

Lemon Olive Oil Cake

Overview

Ingredients

Equipment