LIGURIAN LEMON CAKE

Ligurian Lemon Cake image

Provided by Kelton.A

Categories Dessert

Time 1h5m

Yield 15 serving(s)

Number Of Ingredients 13

Previous Next

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
1 cup confectioners' sugar
1 1/2 tablespoons whole milk
1 -2 tablespoon fresh lemon juice

Steps:

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.