Meyer Lemon Thyme Olive Oil Cake

Ingredients

• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon fresh thyme leaves, chopped, plus extra for garnish
• 1 tablespoon Meyer lemon zest, finely grated
• 3 large eggs
• 1 cup granulated sugar
• 3/4 cup extra-virgin olive oil
• 1/2 cup whole milk
• 3 tablespoons Meyer lemon juice, freshly squeezed
• 1 teaspoon vanilla extract
• 3/4 cup powdered sugar
• 2 tablespoons Meyer lemon juice, freshly squeezed, for glaze

Method

1. 1

   Preheat the oven to 350°F and grease a 9-inch round cake pan, lining the bottom with parchment paper.

2. 2

   Whisk together the flour, baking powder, baking soda, salt, chopped thyme, and lemon zest in a medium bowl.

3. 3

   In a large bowl, whisk the eggs and granulated sugar together until pale and slightly thickened, about 2 minutes.

4. 4

   Whisk the olive oil into the egg mixture in a slow, steady stream until fully incorporated.

5. 5

   Whisk in the milk, lemon juice, and vanilla extract until smooth.

6. 6

   Fold the dry ingredients into the wet mixture in two additions, mixing just until no streaks of flour remain.

7. 7

   Pour the batter into the prepared pan and smooth the top with a spatula.

8. 8

   Bake until the cake is golden, springs back when pressed, and a toothpick inserted in the center comes out clean, 40 to 45 minutes.

   40:00 · Bake cake
9. 9

   Cool the cake in the pan on a wire rack for 15 minutes.

   15:00 · Cool in pan
10. 10

    Whisk together the powdered sugar and lemon juice for the glaze until smooth.

11. 11

    Turn the cake out onto the rack, then poke the top a few times with a skewer and brush or drizzle the glaze evenly over the warm cake.

12. 12

    Let the cake cool completely to room temperature before slicing, about 1 hour.

13. 13

    Garnish with extra thyme leaves and lemon zest before serving.