Zesty Meyer Lemon Olive Oil Cake
- 1⁄2 cup Meyer lemon juice
- 1⁄2 cup granulated sugar
- 2 cups cake flour, sifted
- 1 1⁄2 cups granulated sugar
- 1⁄2 teaspoon sea salt
- 2 teaspoons lemon zest
- 3⁄4 cup olive oil, plus 2 teaspoons, in all
- 6 whole large eggs, gently whisked
Preheat oven to 350ºF. In a small pan heat Meyer lemon juice and sugar and simmer over a low flame for 12 to 15 minutes until sugar is dissolved and the sugar and lemon juice become a thick simple syrup. Rub each cake pan with 1 teaspoon olive oil and set aside while preparing recipe.
In a large bowl combine flour, sugar, sea salt, and lemon zest. Add in olive oil, lemon simple syrup from above step, and eggs. Thoroughly whisk together. Pour cake batter into cake pans greased with olive oil and place in oven for 35 minutes or until a toothpick removes clean. Remove from oven and allow to cool for 5 minutes in pans prior to turning out onto racks. Serve thin slices, garnished with a slice of Meyer lemon.