Step 1

Preheat oven to 350 degrees F. Butter an 8½-by-4½-inch loaf pan, line with a strip of parchment paper, leaving an overhang on the long sides to help lift the cake out later (the short sides will be un-lined).

Step 2

In a mixing bowl or the bowl of a stand mixer, combine sugar and lemon zest. Rub the zest and sugar between your fingers to release the oils and break up the clumps of zest. Add baking powder and salt and mix to combine.

Step 3

Add eggs and beat with the paddle attachment for 3 to 5 minutes or until batter is lightened in color and falls in ribbons from the beater.

Step 4

With the mixer running on low, slowly drizzle in olive oil until fully emulsified.

Step 5

Mix in half of flour mixture, followed by half of cream. Scrape down the sides of the bowl as needed. Add remaining flour, and once it is nearly incorporated, add the rest of the cream and lemon juice and mix until just combined (do not overmix, the batter may be a little bit lumpy, that's ok).

Step 6

Pour batter into prepared baking pan. To help define the crack in the middle of the cake, dip a bench scraper in olive oil and press it in the very center of the batter, about 1/4-inch deep.

Step 7

Bake for 50 to 60 minutes or until top is golden brown and a skewer inserted at the highest point near the edge of the crack comes out mostly clean (don't test in the crack itself, which will be a bit softer because of the oil).

Step 8

About 10 minutes before the cake is done, prepare the lemon syrup by combining the lemon juice, sugar, olive oil and salt in a small saucepan. Heat over medium, stirring occasionally until sugar is completely dissolved and liquid is clear.

Step 9

Let cake cool for 5 minutes (just until it's cool enough to handle), then lift out cake using parchment overhang and place on a wire rack set inside a baking sheet to catch overflow. Poke all over the surface of the cake using a thin skewer (I used a cocktail pick which was the perfect length).

Step 10

Pour warm syrup over top of cake, focusing mainly on the areas around the crack (if you soak too much syrup in the crack it may get a little soggy). Scrape the overflow from the baking pan back into the saucepan, then pour another coat over the cake.

Step 11

Let cool completely, or, if making ahead of time, wrap the still warm cake in plastic wrap and refrigerate overnight (I personally think it's even better this way).

Step 12

For the glaze, Preheat oven to 350 degrees F. Place cake on an oven-safe wire rack set inside a baking sheet.

Step 13

Sift powdered sugar into a bowl. Add lemon juice, 1 teaspoon at a time, until glaze is smooth and a nice brushable consistency. Brush glaze over entire surface of cake, top and sides. Like the syrup, try not to fill the crack too full of glaze. Bake for 2 to 3 minutes just to set the glaze (this helps the glaze set up extra crackly).

Step 14

Let cool for 30 minutes or so until glaze is cooled and full set, then slice and serve at room temperature.

Step 15

Cake will keep, wrapped in plastic wrap in the refrigerator, for up to 1 week.