LIGURIAN LEMON CAKE

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Ligurian Lemon Cake image

This is the perfect summer cake, bright and sunny with the lemon flavors being the star, and I am not ready to give into fall yet. I am sure you can still find raspberries at the market, I was able to find them without a problem. The raspberries make it just a little more special than your typical lemon cake.

Provided by Kelton.A

Categories     Dessert

Time 1h5m

Yield 15 serving(s)

Number Of Ingredients 13

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.

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