Pierre Hermé’s Lemon Cake, The One with Olive Oil

Ingredients

• 1¾ cups (238 g) all-purpose flour
• 1½ teaspoons baking powder
• 1 cup (200 g) granulated sugar
• 2 lemons
• 4 large eggs, at room temperature
• 3 tablespoons whole milk, at room temperature
• 7 tablespoons (3½ oz/99 g) unsalted butter, melted and still warm
• ⅔ cup (160 ml) mild extra-virgin olive oil
• 1 pint (about 250 g) fresh raspberries
• Confectioners’ sugar, for dusting if not using meringue
• 1 large egg white, at room temperature, for optional meringue
• ¼ cup (50 g) granulated sugar, for optional meringue
• Confectioners’ sugar, for optional meringue
• Fresh raspberries or mixed berries, for serving (optional)

Instructions

1. Center a rack in the oven and preheat to 350°F (175°C). Butter a 10-inch round cake pan or springform pan, dust it with flour, and tap out the excess.
2. Whisk the flour and baking powder together in a medium bowl and set aside. Put the sugar in the bowl of a stand mixer and finely grate the zest of both lemons over it. Rub the zest into the sugar with your fingertips until fragrant and slightly moist.
3. Halve one lemon and squeeze 1 tablespoon juice into a small bowl; set it aside. Fit the mixer with the whisk attachment, add the eggs to the lemon sugar, and beat on medium-high speed for about 3 minutes, until pale, thick, and increased in volume.
4. Reduce the mixer to low and blend in the milk. Add the flour mixture and mix only until incorporated. Add the reserved lemon juice, warm melted butter, and olive oil, mixing just until the batter is smooth and evenly blended.
5. Pour about one third of the batter into the prepared pan and spread it into a thin, even layer. Arrange the raspberries over the batter, keeping a small border around the edge. Pour over the remaining batter and gently spread it between and just over the berries.
6. Bake for 30 to 33 minutes, until the cake is golden, pulls slightly from the sides of the pan, and a tester inserted in the center comes out clean. Cool in the pan on a rack for 10 minutes, then unmold and cool completely.
7. For a simple finish, turn the cooled cake bottom-side up for a flat surface and dust generously with confectioners’ sugar.
8. For the optional meringue, whisk the egg white until foamy and soft peaks begin to form. Gradually add the granulated sugar and continue beating until the meringue is glossy and holds firm peaks.
9. Spread or spoon the meringue over the cooled cake, creating swirls and peaks. Dust lightly with confectioners’ sugar, then brown with a kitchen torch or briefly under a closely watched broiler. Finish with fresh berries and serve.