Meyer Lemon Olive Oil Cake
- 1 cup olive oil
- 3 large eggs
- 1 1/2 cups granulated sugar
- 3 Meyer lemons zest & juice
- 2 tablespoons Grand Marnier
- 2 teaspoons ground ginger
- 1 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 cups all-purpose flour
- 1 cup whole milk
- 2 tablespoons powdered sugar
- Preheat the oven to 350 °F. Prepare your springform (or other pan – see note) by greasing liberally with butter or spray oil, and line the bottom with a circle of parchment paper.
- Beat the eggs in a large bowl, and add the oil.
- Next, add the sugar, and beat until the consistency is smooth and uniform.
- Add the Meyer lemon juice and zest, and Grand Marnier. Beat into the mixture.
- In a second bowl, measure the ginger, salt, baking powder, baking soda and flour. Use a fork or whisk to sift together.
- Add a third of the dry mixture to the egg mixture, folding over until combined.
- Next, add about a third of the milk, and beat to combine.
- Repeat until all the ingredients have been well combined into the batter.
- Pour the batter into the pan, and bake in the oven for about 50 to 60 minutes. It should have risen, and the top will be golden brown. It will be completely baked in the center.
- Let the cake cool in the pan for about 10 minutes, and then gently remove it to cool on a rack.
- When it’s room temperature, dust the top with the powdered sugar.
- The cake will keep up to a week in the fridge.