Lemon Olive Oil Cake - Recipe from Scratch

      Makes 1 (8 1⁄2x4 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). Spray an 8 1⁄2x4 1⁄2-inch loaf pan with flour baking spray. Line the pan with parchment paper, allowing the excess to hang over all the edges. In the bowl of a stand mixer fitted with the whisk attachment, mix granulated sugar and 1 1/2 tablespoons (9 grams) of lemon zest at low speed until fragrant, about 1 to 2 minutes. Add the eggs and mix at medium-high speed until the mixture is thick, pale, and has a ribbon-like consistency, which takes about 3 to 5 minutes. While the mixer is running at medium-low speed, gradually pour in the oil and vanilla, mixing until combined. After that, add the yogurt and mix until just combined.

      In a separate 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 and stopping to scrape down the bottom and sides of the bowl. Spread the batter evenly into the prepared pan. Using a lightly oiled bench scraper, score a line lengthwise down the middle of the batter.

      Bake until a wooden pick inserted into the center comes out clean and an instant-read thermometer placed in the center reads between 205°F (96°C) and 210°F (99°C), which should take 50 to 55 minutes. Allow it to cool in the pan for 5 minutes. Use the excess parchment as handles to lift it out of the pan and let it cool completely on a wire rack. Store it in an airtight container for up to 3 days. Just before serving, in the bowl of a stand mixer with a whisk attachment, beat the cold cream, confectioners’ sugar, and the remaining 2 teaspoons (4 grams) of lemon zest at medium speed until medium peaks form, approximately 3 to 4 minutes. Serve the cake with the whipped cream mixture and drizzle with olive oil, if desired.

      Let us know how it turned out!