Harissa-Lemon Loaf

Ingredients

• 1 small lemon (about 4 ounces / 113 g), preferably organic, scrubbed
• ¼ cup (about 40 g) black or green olives, pitted
• 2 cups (272 g) all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon fine sea salt
• 2 large eggs, at room temperature
• 3 tablespoons sugar
• 1 tablespoon honey
• 2 teaspoons harissa sauce, or about 1 teaspoon harissa paste
• ½ cup (120 ml) neutral oil
• ½ cup (120 ml) whole milk, at room temperature

Instructions

1. Center a rack in the oven and preheat to 350°F (175°C). Coat an 8½ x 4½-inch loaf pan with baker’s spray or butter. Line the bottom and long sides with parchment, leaving an overhang for lifting.
2. Quarter the scrubbed lemon and remove every seed. Cut the lemon—peel, pith, and flesh—into small chunks. Pulse in a food processor until finely chopped but not completely puréed.
3. Chop the olives medium-fine. If they are very briny, pat them dry. Set the lemon and olives aside.
4. In a medium bowl, whisk together the flour, baking powder, and salt.
5. In a large bowl, whisk the eggs, sugar, honey, and harissa until smooth and slightly thickened. Gradually whisk in the oil, then the milk.
6. Add the dry ingredients and stir with a flexible spatula just until almost blended. Fold in the chopped whole lemon and olives, taking care not to overmix.
7. Scrape the batter into the prepared pan and smooth the top. Bake for 45 to 55 minutes, until deeply golden, springy in the center, and a tester inserted into the middle comes out clean.
8. Cool in the pan for 10 minutes, then lift the loaf onto a rack. Remove the parchment and let cool until warm or room temperature before slicing.
9. Serve in slices or small fingers with drinks, hummus, baba ganoush, or tzatziki. The loaf is especially flavorful after a short rest.