Ligurian Lemon Cake
photo by Kelton.A
- Ready In:
- 1hr 5mins
- 7 tablespoons unsalted butter, melted, plus more, room temperature, for pan
- 1 3⁄4 cups all-purpose flour, plus more for pan
- 1 1⁄2 teaspoons double-acting baking powder
- 1 cup granulated sugar
- 2 lemons, zest of
- 4 large eggs, room temperature
- 3 tablespoons milk, room temperature
- 1 tablespoon fresh lemon juice (about 1/2 lemon)
- 2⁄3 cup extra-virgin olive oil
- 1⁄2 pint fresh raspberry
Make the icing
- 1 cup confectioners' sugar
- 1 1⁄2 tablespoons whole milk
- 1 -2 tablespoon fresh lemon juice
- Butter a 10-inch round cake or springform pan, dust with flour, and tap out any excess.
- In a large bowl, sift flour and baking powder; set aside.
- Place sugar and lemon zest in the bowl of an electric mixer; rub the ingredients together between your fingers until the sugar is moist, grainy, and has absorbed as much of the zest as possible. Return bowl to mixer.
- Using the whisk attachment, beat in eggs on medium high until the mixture is pale and thick, about 3 minutes.
- With the mixer on lowest speed, beat in milk. Add reserved flour mixture; beat until incorporated. Add lemon juice, melted butter, and olive oil; beat until blended.
- Pour about one third of the batter into the prepared pan; there should be just enough batter to form a thin, even layer. Arrange the raspberries on top of the batter. Pour the remaining batter over the raspberries, and use a rubber spatula to gently spread batter so that it runs down between the berries and just covers them (you'll have a very thin top layer of batter).
- Bake cake until it's golden and pulling away from the sides of the pan, and a cake tester inserted into the center comes out clean, about 35 minutes.
- Let cool for about 15 minutes before removing the cake ring.
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