Repurpose one of your favorite savory ingredients for a cake that’s simple yet sophisticated
1 1/4 cups plus 2 tablespoons sugar
1/4 teaspoon grated lemon zest
3/4 cup extra-virgin olive oil
3/4 cup milk
1. Adjust the oven rack to the middle position and heat oven to 350 degrees. Grease a 9-inch springform pan. Whisk flour, baking powder and salt together in a bowl.
2. Using a stand mixer fitted with the whisk attachment, whip eggs on medium speed until foamy, about 1 minute. Add 1 1/4 cups sugar and lemon zest, increase speed to high, and whip until mixture is fluffy and pale yellow, about 3 minutes.
3. Reduce speed to medium and, with the mixer running, slowly pour in oil. Mix until oil is fully incorporated, about 1 minute. Add half of the flour mixture and mix on low speed until incorporated, about 1 minute, scraping down the bowl as needed.
4. Add milk and mix until combined, about 30 seconds. Add remaining flour mixture and mix until just incorporated, about 1 minute, scraping down the bowl as needed.
5. Transfer batter to a prepared pan; sprinkle remaining 2 tablespoons sugar over the entire surface. Bake until cake is a deep golden brown and a toothpick inserted in the center comes out with few crumbs attached, 40 to 45 minutes.
6. Transfer pan to a wire rack and let cool for 15 minutes. Remove the side of the pan and let cake cool completely, about 1 1/2 hours. Cut into wedges and serve.
Recipe notes
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