Lemon & Olive Oil Pound Cake

Extra-virgin olive oil is my default for cooking: There’s always a big can of it by my stovetop that I run through at an alarmingly fast pace. Mostly it’s a means to an end, a backdrop for whatever other ingredients I’m using. Sometimes it’s nice to make something, like this fluffy lemon cake, that showcases the distinct, fruity aroma of a nice olive oil. For good measure I use a little more oil in the glaze to give it an added layer of raw flavor. You can serve this as a dessert or with a