Single-Layer Meyer Lemon Olive Oil Cake

Ingredients

Equipment Needed

• •9-inch round cake pan or springform pan
• •Microplane or fine grater
• •Wire cooling rack
• •Fine-mesh sieve for dusting

Instructions

1. 1

   Prepare pan and oven

   Position a rack in the center of your oven and heat to 350F. Brush a 9-inch round cake pan with olive oil, then line the bottom with parchment. Brush the parchment too. This cake wants to release cleanly, and olive oil does the job better than butter here.

   A springform pan works beautifully if you have one. The gentle release preserves the cake's delicate top.
2. 2

   Zest and juice the lemons

   Zest all three lemons using a microplane, capturing every bit of fragrant oil from the skin. You want about two tablespoons of zest. Then juice the lemons until you have one-third cup of juice. Meyer lemons give more juice than you expect, so taste as you go. The juice should be floral and sweet, not sharply acidic.

   Zest before you juice. A firm lemon is far easier to zest than a squeezed one. Roll each lemon under your palm first to loosen the juice inside.
3. 3

   Combine dry ingredients

   Whisk the flour, baking powder, and salt together in a medium bowl. Set this aside. The baking powder needs even distribution throughout the flour to give the cake its tender rise.

4. 4

   Build the batter base

   In a large bowl, combine the sugar and lemon zest. Use your fingertips to rub them together until the sugar is fragrant and slightly damp, about one minute. This releases the oils from the zest and perfumes the entire cake. Add the eggs and whisk vigorously until the mixture is pale and slightly thickened, about two minutes.

   This rubbing technique is worth the extra minute. The sugar acts as an abrasive, releasing volatile oils that would otherwise stay locked in the zest.
5. 5

   Stream in the olive oil

   While whisking constantly, pour the olive oil in a slow, steady stream. The batter will emulsify and turn glossy, like a thick vinaigrette. This is the moment when the cake's character forms. You should smell the olive oil mingling with the lemon, two California ingredients finding each other.

6. 6

   Add milk and lemon juice

   Whisk in the milk and lemon juice. The batter will loosen and become pourable. It may look slightly curdled from the acid meeting the milk. This is fine and expected. The structure comes together in the oven.

7. 7

   Fold in the flour

   Add the flour mixture in three additions, folding gently with a spatula after each. Stop the moment the flour disappears. Overmixing develops gluten and toughens the crumb. The batter should be smooth, pourable, and fragrant.

8. 8

   Bake until golden

   Pour the batter into your prepared pan and smooth the top. Bake for 38 to 45 minutes, until the cake is golden, the edges have pulled slightly from the pan, and a toothpick inserted in the center comes out with just a few moist crumbs. The top should spring back when pressed gently.

9. 9

   Cool and unmold

   Let the cake rest in the pan for fifteen minutes. Run a thin knife around the edge, then invert onto a wire rack. Peel away the parchment and flip the cake right-side up. The top should be beautifully domed and golden brown. Cool completely before serving, or serve slightly warm if you cannot wait.

   This cake improves overnight. The crumb settles and the flavors deepen. Wrap it well and let it sit at room temperature.
10. 10

    Finish simply

    Dust with powdered sugar through a fine sieve just before serving, if you like. A light snowfall is enough. The cake needs nothing more, though a spoonful of crème fraîche or softly whipped cream alongside never hurts.

Chef Tips

• •Seek out Meyer lemons at farmers markets between December and March. They should feel heavy in your hand, with thin skin that yields to gentle pressure. If the skin is thick and leathery, the fruit is old.
• •Your olive oil choice matters here. Use one you would happily drizzle on good bread. The flavor comes through in every bite. Mild oils work, but a grassy, peppery California oil makes something special.
• •If Meyer lemons are out of season, use regular lemons with a tablespoon of orange juice added to round out the acidity. The cake will be brighter and more tart, still delicious, but different.
• •This cake actually improves the next day. The crumb becomes more tender and the lemon flavor deepens. Store it wrapped at room temperature, not refrigerated.

Advance Preparation

• •The cake keeps beautifully at room temperature, wrapped in plastic, for up to four days. The olive oil prevents it from drying out.
• •Zest and juice your lemons up to one day ahead. Store zest in an airtight container and juice in the refrigerator. Bring juice to room temperature before using.
• •The finished cake freezes well for up to two months. Wrap tightly in plastic, then foil. Thaw at room temperature before serving.

Frequently Asked Questions

Nutrition Information

1 serving (about 110g)