The Perfect Lemon Olive Oil Cake

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

½ cup olive oil, more for the baking pan

1 cup flour

1 large lemon, zested (about 1 Tbsp.) and juiced (about 3½ Tbsp.), kept separate

1 tsp. baking powder

¼ tsp. kosher salt

4 large eggs

1 cup granulated sugar

Powdered sugar, for serving

Directions at oliveoil.com

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