Glazed Lemon Olive Oil Cake

Glazed Lemon Olive Oil Cake // Queen Smithereen.

Glazed Lemon Olive Oil Cake // Queen Smithereen.

Glazed Lemon Olive Oil Cake // Queen Smithereen.

Glazed Lemon Olive Oil Cake // Queen Smithereen.

One Year: NYT Mac and Cheese
Two Years: Spaghetti with Butter-Roasted Tomato Sauce
Three Years: Dark Chocolate Chunk Cookies with Toffee, Marshmallows, and Smoked Sea Salt

Glazed Lemon Olive Oil Cake
Makes 1 9-inch round cake

Cake:
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
8 tbsp (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1/4 cup light brown sugar
2 eggs
1 1/2 tsp pure vanilla extract
juice and zest of one lemon
1/3 cup high quality olive oil (with fruity and/or sweet notes, like this one)

Lemon Glaze:
1 cup confectioner’s sugar, sifted
juice and zest of one lemon
1 tsp pure vanilla extract
splash of milk

Cake:
Preheat oven to 350 degrees Fahrenheit. Butter and flour a 9-inch round cake pan and set aside. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, beat together butter and both sugars at medium speed until pale and fluffy, about 2 minutes. Beat in one egg at a time at medium speed, another 2 minutes. Turn mixer to low and beat in vanilla, olive oil, and lemon zest until combined. Beat in dry ingredients in halves, alternating with lemon juice, until just combined. Pour mixture into prepared pan, smoothing. Bake for 18-20 minutes, until a tester comes out clean with moist crumbs attached. Let cool for five minutes in the pan, then transfer to a cooling rack and allow to cool completely.

Lemon Glaze:
Stir together confectioner’s sugar, lemon juice, lemon zest, and vanilla. Add milk in splashes until glaze is at desired consistency, spreadable, but with some density to it. Spread atop cooled cake. Cake can be served immediately, but will last up to two days covered in an airtight container.

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