Prep Your Pan and Oven: Preheat the oven to 350°F (175°C) with a rack in the center. Generously butter a 10-inch round cake pan, dust it with flour, and tap out any excess.
Combine Dry : In a medium bowl, sift together the 1¾ cups of flour and the baking powder.
Set aside.
Infuse the Sugar: In the bowl of an electric mixer, add the sugar and lemon zest.
Using your fingertips, rub them together until the sugar is fragrant, moist, and pale yellow. This step is key for a vibrant lemon flavor!
Mix the Batter: Fit the mixer with the whisk attachment.
Add the eggs to the lemon sugar and beat on medium-high speed for about 3 minutes, until the mixture is pale, thick, and fluffy.
Reduce the speed to low and mix in the milk. Gradually add the flour mixture, beating only until just combined.
Finally, stream in the olive oil, melted butter, and lemon juice, mixing until the batter is smooth.
Do not overmix.
Assemble the Cake: Pour about one-third of the batter into your prepared pan, spreading it into a thin, even layer.
Arrange enough raspberries on top to cover the batter. Gently pour the remaining batter over the berries, using a spatula to spread it evenly so it just covers them.
Bake to Perfection: Bake for 30 to 33 minutes. The cake is done when it's golden, pulling away from the sides of the pan, and a tester inserted into the center comes out clean.
Cool the Cake: Immediately turn the cake out onto a wire cooling rack. Carefully invert it so it is right side up and let it cool completely before serving or decorating.
Make the Meringue (Optional): If using, preheat the oven to 475°F (245°C).
Place the cooled cake on a parchment-lined baking sheet.
In a very clean, dry bowl, whisk the egg white until it forms soft peaks. Slowly stream in the granulated sugar while whisking continuously until the meringue is stiff, thick, and glossy.
Top and Toast (Optional): Immediately spread the meringue over the top of the cake. Dust generously with confectioners’ sugar.
Bake for 4 to 6 minutes, watching closely, until the meringue is lightly browned. Alternatively, use a kitchen torch to toast the meringue.
Top with fresh berries and serve immediately.
