1 2/3 cup flour
1 cup sugar
1 teaspoon powdered ginger
1 teaspoon baking powder
1/2 tsp salt
1/3 fruity extra-virgin olive oil
1 cup buttermilk
zest from 1 lemon
Preheat oven to 350 degrees. Butter an 8 inch square cake pan and line the bottom with parchment. Butter the top of the parchment and dust the pan lightly with flour.
Sift flour, sugar, ginger, baking powder, and salt into the bowl of a stand mixer fitted with the paddle attachment. Slowly add the oil and mix on medium speed until blended but still crumbly. Scrape down bowl. Add eggs, one at a time, scraping down sides of bowl and mixing well after each addition. With mixer on low, add the buttermilk slowly. When all incorporated, turn the mixer to high and beat for about 15 to 20 seconds. Add the lemon zest and pour batter into the cake pan.
Bake for approximately 30 minutes until the top springs back when touched and the cake is just starting to turn golden. Remove the pan from the oven to a cooling rack and let sit for 15 minutes. Remove from the pan, cut into squares and serve.