Imagine a cake that embodies the essence of a sunny Mediterranean orchard. Picture a golden-hued delicacy that marries the zest of Meyer lemons with the subtle, fruity notes of olive oil, resulting in a harmonious blend of flavors that dance on your palate.
The cake itself boasts a soft, moist crumb that's both light and decadent. Its texture is tender, almost melting in your mouth, a testament to the careful balance of ingredients. The olive oil lends a unique depth, infusing each bite with a gentle richness without overpowering the citrusy brightness of the Meyer lemons.
2 cups all-purpose flour (240g)1 teaspoon salt
1 teaspoon baking powder
¼ teaspoon baking soda
1½ cups plus 2 tablespoons granulated sugar divided (325g)
3 large eggs room temperature
1 cup Meyer Lemon extra-virgin olive oil (240mL)
1¼ cups whole milk (300mL)
1 teaspoon fresh lemon zest
2 tablespoons fresh lemon juice (30mL)
Instructions
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Preheat the oven to 375°F. Lightly oil a 9-inch round cake pan using olive oil and dust with flour. Line the bottom with parchment paper.
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In a medium bowl, whisk together the flour, salt, baking powder, and baking soda.
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In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat together 1½ cups sugar and eggs using on high speed, until light and fluffy, about 1 minute. With the mixer on low, gradually stream in the olive oil. Beat in the milk, lemon zest, and lemon juice on low until well combined. With the mixer on low speed, gradually add the flour mixture, beating until just combined. Pour into the prepared pan, and spread the top into an even layer using a small spatula. Sprinkle with the remaining 2 tablespoons of sugar.
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Bake for 40 to 45 minutes or until a wooden pick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for 20 minutes. Remove the cake from the pan, and remove and discard the parchment paper. Let the cake cool completely on the wire rack before serving.