Lemon olive oil cake

Ingredients:

• 6-8 Meyer lemons
• 1.5 cups premium flour
• 1 teaspoon baking powder
• 0.5 tsp salt
• 1 and 3/4 cups granulated sugar
• 0.5 cups extra-virgin olive oil
• 2 large eggs
• 1 tsp vanilla extract
• 0.5 cups whole milk
• 3/4 cup powdered sugar

Preparation:

1. Preheat oven to 350°F (175°C). Spray a 9 x 5-inch loaf pan with cooking spray and line the bottom with parchment paper. Spray the parchment with cooking spray.
2. Thinly slice 2 lemons and remove the seeds; set aside for the topping. Grate the zest of 2 lemons. Squeeze enough to get 0.5 cups of juice.
3. In a medium bowl, combine the flour, baking powder, and salt. In a large bowl, beat 1 cup sugar, olive oil, eggs, lemon zest, 1/4 cup lemon juice, and vanilla extract with a mixer on medium-high speed until smooth, about 2 minutes. Reduce mixer speed to low and beat in the flour mixture in three additions, alternating with the milk. Increase mixer speed to medium-high and beat until fully combined, about 1 minute.
4. Pour the batter into the prepared loaf pan and bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 40-50 minutes. Transfer the cake to a wire rack and let cool for 40 minutes in the pan. Then turn the cake out onto a wire rack to cool completely.
5. Meanwhile, prepare the topping.:
   
   Place the lemon slices in a small saucepan and cover with water. Bring to a boil, then drain. Return the lemon slices to the saucepan and repeat the entire process two more times. Return the lemon slices to the saucepan and add 1 cup of water, the remaining 3/4 cup of sugar, and 2 tablespoons of lemon juice. Bring to a boil, then reduce the heat to a simmer; cook until the liquid is syrupy and the lemon slices are soft and translucent, about 15 minutes. Let cool completely.
6. Prepare the glaze:
   
   In a bowl, mix the powdered sugar with 1 tablespoon of lemon juice until smooth, adding the remaining 1 tablespoon of lemon juice if the glaze is too thick. Pour the glaze over the cake, letting it drip down the sides. Remove the candied lemon slices from the syrup, letting any excess drip back into the pan. Arrange the lemons on top of the cake.