Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Lemon-Fig Cake 3.4 (92) Close Prep Time: 20 mins Total Time: 1 hr 30 mins Servings: 8 Olive oil has a subtle fruitiness that works surprisingly well in desserts, especially in our Lemon-Fig Cake. You can substitute vegetable oil in this recipe, but the flavor will not be the same. Directions Preheat oven to 350 degrees. Brush a 9-inch tart pan with a removable bottom (or a cake pan lined with parchment paper) with oil; set aside. In a medium bowl or liquid measuring cup, whisk together oil, milk, and egg; set aside. In a large bowl, whisk together flour, sugar, baking powder, and salt; add milk mixture, and stir with a rubber spatula just until smooth (do not overmix). Gently fold in figs and lemon zest. Spread batter in prepared pan; set pan on a rimmed baking sheet. Bake until golden and a toothpick inserted in center comes out clean, 35 to 40 minutes. Cool in pan 15 minutes before unmolding cake onto a wire rack to cool completely. To serve, cut into wedges. Cook's Notes Dried figs: Using a sharp paring knife, remove any tough stems before chopping the fruit. Variations You can substitute other dried fruit, such as raisins, cherries, cranberries, or chopped prunes.