=== LEMON CAKE ===
7 tb Melted unsalted butter; room
-temperature
1 3/4 c All-purpose flour; plus more
1 1/2 ts Double-acting baking powder
1 c Granulated sugar
Zest of 2 lemons; finely
-chopped
1 tb Fresh lemon juice
4 lg Eggs; room temperature
3 tb Milk; room temperature
2/3 c Extra-virgin olive oil
1 pt Fresh raspberries
=== MERINGUE ===
1 lg Egg white
1/4 c Granulated sugar
Confectioners’ sugar
Mixed berries; such as
-raspberries,
Strawberries; or blueberries
To make the Lemon Cake: Heat oven to 350 degrees with rack in center.
Butter a 10-inch round cake or springform pan, dust with flour, and tap out
any excess. In a large bowl, sift the 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 the 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 the
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 golden and pulls away from the sides of the pan, and a cake
tester inserted into the center comes out clean, 30 to 33 minutes. Remove
the cake from the oven, and immediately unmold it onto a wire rack. Invert
cake so it is right-side up, and allow to cool to room temperature. Once
cooled, the cake is ready to serve or to decorate with meringue. To make
the Meringue and assemble the dessert: Heat oven to 475 degrees with rack
positioned in the center. Place the cooled cake on a parchment-lined baking
sheet, and set aside. In the clean, dry bowl of an electric mixer fitted
with the whisk attachment, beat egg white until it holds soft peaks. Add
granulated sugar in a slow, steady stream; continue beating until firm,
glossy peaks form. Using a metal icing spatula or a spoon, immediately
spread the meringue over the top of the reserved cake. Dust the meringue
with confectioners’ sugar. Bake the cake until lightly browned, 4 to 6
minutes. Garnish the cake with the mixed berries, if desired, and serve.
Serves 10 to 12.
Yields
10 servings
