Meyer Lemon Olive Oil and Poppy Seed Cake

Preheat oven to 350°F (180°C). Spray a 9-inch round cake pan with baking spray with flour. Line bottom of pan with parchment paper.

In a large bowl, whisk together granulated sugar and lemon zest until sugar is fragrant. Whisk in oil, milk, eggs, lemon juice, and vanilla.

In a medium bowl, whisk together flour, poppy seeds, baking powder, salt, and baking soda. Gradually add flour mixture to sugar mixture, whisking until just combined. Pour batter into prepared pan. Sprinkle sparkling sugar evenly on top of batter.

Bake until a wooden pick inserted in center comes out clean and an instant-read thermometer inserted in center registers 205°F (96°C), 35 to 40 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Just before serving, garnish with Candied Meyer Lemon Slices, if desired. Store in an airtight container for up to 3 days.

In a medium saucepan, stir together sugar and ¾ cup (180 grams) water; bring to a boil over high heat. Add lemon slices, and reduce heat to medium-low. Cook until lemon rind is translucent and softened, 20 to 30 minutes.

On a rimmed baking sheet, place a wire rack.

Using tongs, remove lemon slices from syrup, and place flat on prepared rack. Reserve syrup for another use, if desired. Let lemon slices cool completely before using.