Ligurian Lemon Cake

Directions

1. 1
   Butter a 10-inch round cake or springform pan, dust with flour, and tap out any excess.
2. 2
   In a large bowl, sift flour and baking powder; set aside.
3. 3
   Place sugar and lemon zest in the bowl of an electric mixer; rub the ingredients together between your fingers until the sugar is moist, grainy, and has absorbed as much of the zest as possible. Return bowl to mixer.
4. 4
   Using the whisk attachment, beat in eggs on medium high until the mixture is pale and thick, about 3 minutes.
5. 5
   With the mixer on lowest speed, beat in milk. Add reserved flour mixture; beat until incorporated. Add lemon juice, melted butter, and olive oil; beat until blended.
6. 6
   Pour about one third of the batter into the prepared pan; there should be just enough batter to form a thin, even layer. Arrange the raspberries on top of the batter. Pour the remaining batter over the raspberries, and use a rubber spatula to gently spread batter so that it runs down between the berries and just covers them (you'll have a very thin top layer of batter).
7. 7
   Bake cake until it's golden and pulling away from the sides of the pan, and a cake tester inserted into the center comes out clean, about 35 minutes.
8. 8
   Let cool for about 15 minutes before removing the cake ring.