Ingredients
  • 2 1/4 cups (279 grams) cake flour
  • 1 tablespoon (15 grams) double-acting baking powder
  • 1/2 teaspoon (3 grams) salt
  • 6 Meyer lemons (1 pound)
  • 1/4 cup water (2 ounces/59 grams) or enough water needed to add to the lemon juice to get to 3/4 cup total
  • 1 1/2 cups (306 grams) granulated sugar
  • 7 large egg yolks
  • 1/2 cup (207 grams) extra-virgin olive oil
  • 2 teaspoons (10 grams) vanilla bean paste
  • 10 large egg whites
  • 1 teaspoon (4 grams) cream of tartar
  • For the lemon glaze:
  • 2 cups (254 grams) confectioners' sugar
  • 4 tablespoons milk, or more as needed
  • Zest of 1 Meyer lemon
Steps
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