One bowl. No mixer. The kind of cake that tastes better the next day, after the lemon has had time to settle into everything.
It is not sweet in the way that makes you tired of it. It is a little bright, a little grassy from the oil, and very good with coffee or a glass of something sparkling.
We make it when people are coming over and we want the kitchen to smell like something happened there without spending the afternoon on it.
What you need
1½ cups all-purpose flour · 1 cup sugar · 3 eggs · ½ cup good olive oil · ½ cup whole milk · zest of 2 lemons · 3 tablespoons lemon juice · 1½ teaspoons baking powder · ½ teaspoon salt
How to make it
Heat oven to 350. Oil a 9-inch round pan and line the bottom with parchment.
Whisk eggs and sugar until pale and slightly thickened — about two minutes. Add olive oil, milk, lemon zest, and juice. Stir to combine.
Add flour, baking powder, and salt. Stir just until no dry flour remains. Do not overwork it.
Pour into the pan. Bake 32 to 38 minutes, until the top is golden and a skewer comes out clean. Cool in the pan for ten minutes before turning out.
Dust with powdered sugar if you want. It does not need much.
A note
The next day it is better. Wrap it and leave it on the counter. By morning it has settled into something quieter and more itself.