Photo: Coral Von Zumwalt
Total Time
2 Hours 25 Mins
Serves 10 to 12

This dense but moist cake, from John Gorham of Toro Bravo restaurant group in Portland, soaks up the juices from campfire-glazed summer fruit without turning soggy. Use a 10-in. round cake pan that's 2 in. deep.

How to Make It

Step 1

Preheat oven to 375°. Butter a 10-in. round and 2-in.-deep cake pan. Set a piece of parchment paper, cut to fit, inside, then butter parchment and dust pan with flour. Set aside.

Step 2

Beat eggs in a large bowl with a mixer, using the whisk attachment, until frothy. Gradually add sugar and beat on high speed until mixture is pale and leaves a ribbon when you lift whisk, 6 to 8 minutes; scrape bowl halfway through.

Step 3

Whisk flour, baking powder, baking soda, and salt together in a medium bowl. Whisk milk, oil, and lemon zest and juice together in a large measuring cup.

Step 4

Add one-third of dry ingredients, then half of wet ingredients to egg mixture, beating after each addition until smooth; continue until all are added and stop a couple of times to scrape inside of bowl.

Step 5

Pour batter into prepared pan and set in oven. Immediately turn down heat to 350°. Bake until cake pulls away from pan and a toothpick inserted in center comes out clean, 50 to 55 minutes.

Step 6

Cool on a rack 15 minutes, then loosen cake from pan with a knife. Turn out onto a plate, remove parchment, and carefully flip cake back onto rack. Let cool completely.

Step 7

Make ahead: Up to 2 days, wrapped airtight.

Chef's Notes

Total time includes 1 hour to cool.

Toro Bravo restaurant group, Portland, OR

Ratings & Reviews

TheAspiringChef's Review

August 18, 2014
Yum. So light with a tinge of olive oil flavor (especially in the "crust"). I don't have a fancy mixer with a whisk attachment, but my electric hand mixer worked just fine. I didn't make the Campfire-glazed Peaches and Figs or use whipped cream. I thought it was the perfect sweetness to eat alone as a simple dessert (or breakfast!). My cake browned more than the one in the pic, but it was still delicious.

Carmen327's Review

July 04, 2013