Ingredients:
1¼ cups + 2 Tbsp. extra-virgin olive oil, divided, plus more for prepping the pan
1 cup + 2 Tbsp. sugar, plus extra for the pan
2 cups cake flour
⅓ cup fine-grind polenta
2 tsp. baking powder
½ tsp. baking soda
½ tsp. kosher salt
3 Tbsp. Grand Marnier
1 Tbsp. finely grated lemon zest
3 Tbsp. fresh lemon juice
2 tsp. vanilla extract
3 large eggs, room temperature
Directions:
Step 1: Prepare the Pan
Preheat oven to 400°F.
9″ round cake pan with 3″ high sides with olive oil using your fingers.
Line the bottom with parchment paper and smooth it out to eliminate air bubbles.
Lightly oil the parchment and generously sprinkle sugar to coat the pan, tapping out any excess.
Step 2: Mix Dry and Wet Ingredients
In a medium bowl, whisk together: Cake flour, Polenta, Baking powder, Baking soda and Salt.
In a small bowl, combine: Grand Marnier, Lemon juice and Vanilla extract.
Step 3: Make the Batter
Using an electric mixer, beat eggs, lemon zest, and sugar on high speed until pale & thick (3 minutes with a stand mixer, 5 minutes with a hand mixer).
Gradually add in 1¼ cups olive oil while mixing on high until fully incorporated. Reduce speed to low and alternate adding the dry ingredients in three parts with the wet ingredients in two parts, starting and ending with the dry mixture. Fold the batter gently with a spatula, ensuring no dry spots remain.
Pour batter into the prepared pan, smooth the top, and sprinkle with sugar.
Step 4: Bake the Cake
Place the cake in the oven and immediately lower the temperature to 350°F.
Bake for 40–50 minutes, until the top is golden brown and firm to the touch, and a tester inserted in the center comes out clean.
Transfer the pan to a wire rack. Poke holes in the cake with a toothpick or skewer and drizzle the remaining 2 Tbsp. of olive oil over the top. Let cool in the pan for 15 minutes.
Step 5: Cool and Serve
Run a thin knife around the edges to release the cake, then remove the pan’s ring.
Slide the cake onto a wire rack to cool completely.
For the best flavor, wrap the cooled cake in plastic wrap or an airtight container and let sit at room temperature for at least one day before serving.
