Ingredients
3/4 cup extra virgin olive oil, plus more for preparing the pan
1 1/2 cups all-purpose flour, plus 1 Tbsp. for dusting
1 tsp. kosher salt
1 tsp. baking powder
1/4 tsp. baking soda
1 cup granulated sugar, plus more for dusting and macerating
1 lemon (1 Tbsp. zest, 1 Tbsp. juice)
2 large eggs, at room temperature
1 cup whole milk, at room temperature (can sub 1 cup Greek yogurt)
Powdered sugar for topping
Optional Topping:
2 lb. fruit of your choice, such as peaches, sliced
2 cups cold heavy cream
1/3 cup powdered sugar
2 tsp. vanilla bean paste
Directions
Step 1
Prep Pan
Preheat the oven to 375°F. Coat an 8−inch round cake pan with olive
oil, line the bottom of the pan with
parchment paper, and lightly brush the parchment with olive oil. Coat the
inside of the pan with 1 Tbsp.of flour, turning pan over and tapping out excess.
Step 2
Combine Dry Ingredients
In a large bowl, whisk together the remaining 1 1⁄2 cups of flour, the salt,
baking powder, and baking soda.
Step 3
Mix the Batter
In the bowl of a stand mixer fitted with the paddle attachment (or in a
large bowl if you’d rather use a hand mixer), combine 1 cup of the sugar and the lemon zest. Use your fingers to massage the zest into the sugar to bring out the oils in the lemon zest.
Add the eggs and beat on high speed until light and fluffy. Add dry ingredients to the wet slowly until all is incorporated. Do not over mix.
Pour mixture into the prepared pan. Bake 35-40 minutes. Test for doneness with a toothpick.
Let cool, then sift powdered sugar on top.
