Lemon Olive Oil Cake

Cake:

• 1 cup granulated sugar
• Zest from 2-3 large lemons, 2 heaping tablespoons (reserve lemons for juicing)
• 2 cups all-purpose flour
• 1 tsp baking powder
• 3/4 tsp salt
• 1/4 tsp baking soda
• 3/4 cup light olive oil
• 1/2 cup fresh squeezed lemon juice
• 3 eggs
• 3/4 cup whole milk
• 1/2 tsp vanilla

Citrus Soaking Glaze:

• 1/2 cup granulated sugar
• 1/4 cup lemon juice

Preheat oven to 350°F. Prepare pan with baking spray and use a pastry brush to evenly coat the details of the pan.

In a small bowl, combine the lemon zest and 1 cup granulated sugar, mixing it with your fingers until the zest is well combined with the sugar. Set aside to rest and infuse the sugar.

Whisk the flour, baking powder, salt and baking soda in a medium bowl and set aside. In the bowl of a stand mixer, combined infused sugar, olive oil and lemon juice. Beat on medium to medium-high speed until pale and sugar has dissolved, 1 to 2 minutes. Add eggs, one at a time, mixing well after each addition. Combine milk and vanilla extract.

Add the dry ingredients in three additions, alternating with the milk and ending with the flour. Mix until just blended after each addition.

Add the batter to the prepared pan, spreading evenly and filling ¾ full. Gently tap pan on counter to remove air bubbles. Bake 35-40 minutes until dark golden and a toothpick inserted in the center comes out clean. Cool cake in pan for 10 minutes, then invert onto a wire rack and place over a sheet pan.

While the cake is cooling in the pan, make the glaze. Bring 1/2 cup granulated sugar and 1/4 cup lemon juice to a boil in a small nonreactive saucepan, stirring occasionally to dissolve sugar. Reduce heat to low and simmer until slightly thickened, about 2 minutes. After inverting cake and while cake is still warm, poke top of cake with a toothpick or skewer. Use a pastry brush and brush top and sides of cake with glaze. Allow to soak in and repeat. Cool to room temperature. Yields one 8-cup cake.