Preserved Lemon Olive Oil Cake

Lemon zest adds fragrance. Preserved Meyer Lemon Paste adds the depth and complexity that makes people ask for this olive oil cake recipe.

Need

1 cup olive oil

3 large eggs

1.5 cups granulated sugar, plus 2 tbsp for sprinkling the top

2 tsp vanilla extract

2 TBS  If & When Moroccan Preserved Meyer Lemon Paste

1/2 cup lemon juice

Zest from 3 lemons

1 tsp salt

1/2 tsp baking powder

1/2 tsp baking soda

2 cups all purpose flour

1 cup whole milk

Do

Preheat oven to 350F. Prepare a 9" springform pan by greasing the bottom and the sides well. Wrap the outside with foil to prevent leaks.

In a large mixing bowl, whisk together the olive oil, eggs and sugar.

Add the vanilla and the 2 TBS of If & When. Whisk to combine until the paste is fully incorporated.

Sift the salt, baking powder, baking soda and flour. Alternating with the milk, add the dry ingredients to the wet ingredients in a couple of batches. Mix gently until no streaks of dry flour remain, avoid over-mixing.

Pour the batter into the springform pan. Sprinkle 2 tbsp of granulated sugar evenly over the top.

Bake for 50–55 minutes. The cake should be risen and lightly golden on top.

Note: Ovens vary — you may need longer for the center to set. If the top is browning too quickly, lay a loose piece of foil over the cake at the end.

Remove from the oven and allow to cool for about 10 minutes in the pan. Then gently remove the cake from the pan and allow to cool completely on a rack.

When cool, dust with powdered sugar if desired.

Adapted from: The View from Great Island Lemon Olive Oil Cake by Sue Moran