Preserved-Lemon Tea Cake
"Preserved lemons rein in the sweetness in this plush olive-oil-based loaf...."
INGREDIENTS
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½ cup extra-virgin olive oil, plus more for parchment
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1 preserved lemon (about 55 g)
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1½ cups (188 g) all purpose flour
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2 tsp. baking powder
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½ tsp. ground turmeric
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3 large eggs
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1 cup plus 2 Tbsp. (225 g) granulated sugar
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½ cup sour cream
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1 Tbsp. finely grated lemon zest
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3 Tbsp. fresh lemon juice
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¾ cup (83 g) powdered sugar
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1 Tbsp. whole milk
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Flaky sea salt
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