Photo: Coral Von Zumwalt
YieldsServes 10 to 12Total Time2 hrs 25 mins
AuthorJohn Gorham
This dense but moist cake, from John Gorham of Toro Bravo restaurant group in Portland, soaks up the juices from campfire-glazed summer fruit without turning soggy. Use a 10-in. round cake pan that's 2 in. deep.

How to Make It

Step 1
1

Preheat oven to 375°. Butter a 10-in. round and 2-in.-deep cake pan. Set a piece of parchment paper, cut to fit, inside, then butter parchment and dust pan with flour. Set aside.

Step 2
2

Beat eggs in a large bowl with a mixer, using the whisk attachment, until frothy. Gradually add sugar and beat on high speed until mixture is pale and leaves a ribbon when you lift whisk, 6 to 8 minutes; scrape bowl halfway through.

Step 3
3

Whisk flour, baking powder, baking soda, and salt together in a medium bowl. Whisk milk, oil, and lemon zest and juice together in a large measuring cup.

Step 4
4

Add one-third of dry ingredients, then half of wet ingredients to egg mixture, beating after each addition until smooth; continue until all are added and stop a couple of times to scrape inside of bowl.

Step 5
5

Pour batter into prepared pan and set in oven. Immediately turn down heat to 350°. Bake until cake pulls away from pan and a toothpick inserted in center comes out clean, 50 to 55 minutes.

Step 6
6

Cool on a rack 15 minutes, then loosen cake from pan with a knife. Turn out onto a plate, remove parchment, and carefully flip cake back onto rack. Let cool completely.

Step 7
7

Make ahead: Up to 2 days, wrapped airtight.

Ingredients

 2 large eggs
 1 2/3 cups sugar
 2 cups flour
 1 teaspoon baking powder
 1/2 teaspoon baking soda
 3/4 teaspoon kosher salt
 3/4 cup whole milk
 1 cup mild extra-virgin olive oil
 1 teaspoon lightly packed lemon zest
 3 tablespoons lemon juice
  Sweetened whipped cream

Directions

Step 1
1

Preheat oven to 375°. Butter a 10-in. round and 2-in.-deep cake pan. Set a piece of parchment paper, cut to fit, inside, then butter parchment and dust pan with flour. Set aside.

Step 2
2

Beat eggs in a large bowl with a mixer, using the whisk attachment, until frothy. Gradually add sugar and beat on high speed until mixture is pale and leaves a ribbon when you lift whisk, 6 to 8 minutes; scrape bowl halfway through.

Step 3
3

Whisk flour, baking powder, baking soda, and salt together in a medium bowl. Whisk milk, oil, and lemon zest and juice together in a large measuring cup.

Step 4
4

Add one-third of dry ingredients, then half of wet ingredients to egg mixture, beating after each addition until smooth; continue until all are added and stop a couple of times to scrape inside of bowl.

Step 5
5

Pour batter into prepared pan and set in oven. Immediately turn down heat to 350°. Bake until cake pulls away from pan and a toothpick inserted in center comes out clean, 50 to 55 minutes.

Step 6
6

Cool on a rack 15 minutes, then loosen cake from pan with a knife. Turn out onto a plate, remove parchment, and carefully flip cake back onto rack. Let cool completely.

Step 7
7

Make ahead: Up to 2 days, wrapped airtight.

Olive Oil Cake with Summer Fruit