Olive oil and lemon cake

https://www.nordicware.com/recipes/lemon-olive-oil-cake/

traduit, we need to check what all the links are:

Ingredients

• 200 g granulated sugar
• Zest of 2-3 large lemons, about 2 heaping tablespoons (reserve the lemons for juicing later)
• 260 g of wheat flour
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1/4 teaspoon baking soda
• 180 ml of mild olive oil
• 120 ml freshly squeezed lemon juice
• 3 eggs
• 180 ml whole milk
• 1/2 teaspoon vanilla

For the lemon glaze:

• 100 g granulated sugar
• 60 ml lemon juice

Preparation

1. Preheat the oven to 180°C. Prepare the pan with baking spray and use a pastry brush to evenly coat the details of the pan.
2. In a small bowl, mix the lemon zest with 200g granulated sugar, rubbing them together with your fingers until the zest is well incorporated into the sugar. Set aside to allow the sugar to infuse.
3. In a medium bowl, whisk together the flour, baking powder, salt and baking soda. Set aside. In the bowl of a mixer, combine the infused sugar, olive oil and lemon juice. Beat on medium-high speed until the mixture is pale and the sugar has dissolved, 1 to 2 minutes. Add the eggs one at a time, mixing well after each addition. Combine the milk and vanilla extract.
4. Add the dry ingredients in three batches, alternating with the milk and ending with the flour. Mix just until the ingredients are well combined after each addition.
5. Pour the batter into the prepared pan, spreading it evenly and filling 3/4 of the pan. Gently tap the pan on the counter to remove any air bubbles. Bake for 35-40 minutes, until dark golden and a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then invert it onto a cooling rack set over a baking sheet.
6. While the cake is cooling in the tin, make the glaze. Bring 100g granulated sugar and 60ml lemon juice to the boil in a small non-reactive saucepan, stirring occasionally until the sugar dissolves. Reduce the heat and simmer until slightly thickened, about 2 minutes. After removing the cake from the tin and while it is still warm, poke holes in the top with a skewer or toothpick. Use a pastry brush to brush the glaze over the top and sides of the cake. Allow the glaze to soak in and repeat.
7. Allow to cool to room temperature.