Lemon Olive Oil Cake - Prepare from Scratch

      Makes 1 (8 1⁄2 x 4 1⁄2-inch) cake

      3/4 cup (150 grams) granulated sugar

      1 1/2 tablespoons (9 grams) plus 2 teaspoons (4 grams) lemon zest, divided

      3 large eggs (150 grams), at room temperature

      1/2 cup (112 grams) extra-virgin olive oil, plus more for scoring

      1 teaspoon vanilla extract

      1/2 cup (120 grams) plain whole Greek yogurt

      1 1/2 cups (188 grams) all-purpose flour

      1 1/2 teaspoons (8 grams) baking powder

      1/2 teaspoon kosher salt

      1 cup (240 grams) cold heavy whipping cream

      3 tablespoons (21 grams) confectioners’ sugar

      Garnish: extra-virgin olive oil

      Preheat the oven to 350°F (180°C). Prepare an 8 1⁄2 x 4 1⁄2-inch loaf pan by spraying it with baking spray that contains flour. Line the pan with parchment paper, allowing the excess to hang over the edges. In the bowl of a stand mixer fitted with a whisk attachment, combine granulated sugar and 1 1/2 tablespoons (9 grams) of lemon zest at low speed for 1 to 2 minutes until fragrant. Add the eggs, and mix at medium-high speed until the batter becomes thick, pale, and has a ribbon-like consistency, about 3 to 5 minutes. With the mixer on medium-low speed, slowly drizzle in the oil and vanilla, mixing until blended. Incorporate the yogurt, mixing until combined.

      In another medium bowl, whisk together the flour, baking powder, and salt. With the mixer on low speed, gradually add the flour mixture to the sugar mixture, mixing until just combined while pausing to scrape down the bottom and sides of the bowl. Pour the batter into the prepared pan. Using a lightly oiled bench scraper, score a line lengthwise down the center of the batter. Bake for 50 to 55 minutes, or until a wooden pick inserted in the center comes out clean and an instant-read thermometer reads between 205°F (96°C) and 210°F (99°C). Allow the cake to cool in the pan for 5 minutes. Using the excess parchment as handles, lift the cake out of the pan and let it cool completely on a wire rack. Store the cake in an airtight container for up to 3 days.

      Just before serving, place the cold cream, confectioners’ sugar, and remaining 2 teaspoons (4 grams) of lemon zest in the bowl of a stand mixer with the whisk attachment. Beat at medium speed until medium peaks form, about 3 to 4 minutes. Serve the cake topped with the whipped cream mixture, drizzling with olive oil if desired.

      Let us know how it turned out!