Tony’s Lemon Cake

Serves 10-12

7 T. unsalted butter, melted, plus more, room temperature, for pan
1 ¾ c. all-purpose flour, plus more for pan
1 ½ t. double-acting baking powder
1 c. granulated sugar
zest of 2 lemons, very finely chopped
4 large eggs, room temperature
3 T. milk, room temperature
1 T. freshly squeezed lemon juice (about ½ lemon)
2/3 c. extra-virgin olive oil
1-pint fresh raspberries

1. Preheat oven to 350 degrees with rack in center. Butter a 1-“ round cake or springform pan, dust with flour, and tap out any excess.

2. In a large bowl, sift flour and baking powder; set aside.

3. 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.

4. Using the whisk attachment beat in eggs on medium high until the mixture is pale and thick, about 3 minutes.

5. With the mixer on lowest speed, beat in milk. Add reserved flour mixture; beat until incorporated. Add lemon juice, melted butter, and olive oil; beat until blended.

6. 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 for that it runs down between the berries and just covers them (you’ll have a very thin top layer of batter).

7. Bake cake until it’s golden and pulling away from the sides of the pan, and a cake tester inserted into the center comes out clean, 30 to 33 minutes.

8. 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 cooked, dust with powdered sugar and serve.

Based on recipe by Pierre Herme’ (Martha Stewart)

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