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- anisha naina
- Oct 21, 2009
- 2 min read
Cooking spray
2 medium Meyer lemons, scrubbed (about 8 ounces total)
1 1/4 cups granulated sugar
3 large eggs
1/2 teaspoon vanilla extract
2/3 cup, plus 1 teaspoon fruity extra-virgin olive oil, divided
1 3/4 cups (about 7 1/2 ounces) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup (4 ounces) powdered sugar
1 tablespoon unsalted butter, melted and cooled
2 to 3 teaspoons whole milk
Preheat oven to 350°F. Lightly coat an 8 1/2- x 4 1/2-inch loaf pan with cooking spray and line with parchment, leaving a 1-inch overhang standing up on all 4 sides. (Don't fold the parchment overhang over the edges of the pan. You want the parchment to give you a little extra height.)
Juice and zest 1 of the lemons; set aside 1 teaspoon zest and 1 tablespoon juice. Trim 1/4-inch off each end of the remaining lemon; cut lemon into quarters and remove any seeds; transfer to blender jug. Add sugar and reserved 1 teaspoon zest; process in blender until lemon is broken down and mostly liquified, 10 to 15 seconds. Add eggs, vanilla, and 2/3 cup olive oil; process until smooth and emulsified, 5 to 10 seconds. Add flour, baking powder, baking soda, and salt. Process until just combined and a smooth, thick batter is formed, 10 to 15 seconds, stopping to scrape down sides and gently stirring every 5 seconds. Pour batter into prepared pan.
Run a small, sharp knife through the top center of batter about 1-inch deep. Drizzle remaining 1 teaspoon olive oil down center-line of batter.
Bake the bake until a wooden pick inserted into center comes out clean, 50 to 55 minutes, tenting top with foil after 40 minutes, if needed, to prevent overbrowning. Let cool in the pan for 10 minutes, then using parchment overhang as handles, carefully remove cake from pan. Transfer to a wire rack; remove parchment paper and let cool to room temperature, about 1 1/2 hours.
Whisk together powdered sugar, melted butter, 2 teaspoons milk, and reserved 1 tablespoon lemon juice in a small bowl until smooth. Whisk in remaining 1 teaspoon milk as needed to reach a thick yet pourable consistency. Pour over cooled cake and spread to evenly cover top; garnish with remaining zest as desired. Let stand until glaze is set, about 20 minutes, before slicing and serving.
