Lemon Olive Oil Cake

To make the candied lemon slices, in a large nonstick fry pan over low heat, combine the granulated sugar with 1 cup (8 fl. oz./250 ml) water. Bring to a simmer, stirring occasionally, until the sugar is dissolved, about 2 minutes. Add the lemon slices in a single layer and continue to simmer until lemon slices start to become tender, 5 minutes. Remove from the heat and let cool to room temperature, about 30 minutes.

Meanwhile, make the cake. Preheat an oven to 350°F (180°C). Grease a 9-inch (23-cm) round cake pan with olive oil, line the bottom of the pan with parchment paper, then grease the parchment.

In a bowl, whisk together the flour, the granulated and brown sugars, the baking powder and salt. In a separate large bowl, whisk together the olive oil, milk, eggs and lemon zest and juice. Whisk the flour mixture into the olive oil mixture until combined.

Pour the batter into the prepared pan, then tap the pan on the counter to release any air bubbles. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Transfer the pan to a wire rack and let cool for 15 minutes.

While the cake is baking, using a fine-mesh sieve, drain the lemon slices, reserving the syrup for another use, if desired. Arrange the lemon slices in a single layer on a wire rack and set aside until ready to use.

Invert the cake onto a wire rack, then invert it again so that it’s right side up. You can serve it immediately, while it’s still warm, or let it cool to room temperature, about 1 hour, before serving. The cake can also be stored at room temperature, wrapped tightly in aluminum foil, for up to 3 days.

When ready to serve, transfer the cake to a cake stand. Dust the edges of the cake with confectioners’ sugar. Arrange the candied lemon slices on top of the cake as desired. Using a rasp grater, finely grate the zest from the remaining lemon directly on top of the cake. Cut into wedges and serve. Serves 8.

Williams Sonoma Test Kitchen