Preheat your oven to 350°F. While it heats, line a 9-inch round cake pan (or 8x8 baking dish) with parchment paper and lightly spray it with oil. This prevents sticking and makes it easy to flip the cake later to showcase the beautiful fig topping.

Slice your figs into 1/4-inch rounds and arrange them in a single layer across the bottom of your prepared pan. I like to overlap them slightly in a circular pattern—it looks elegant when you flip the cake, and the figs caramelize beautifully against the bottom of the pan during baking.

In a large bowl, whisk together the flour, sugar, salt, and baking powder until evenly combined. This aerates the dry mixture and ensures the baking powder is distributed throughout, which helps the cake rise evenly.

Add the lemon zest to the dry mixture, then create a well in the center. Pour in the olive oil, room temperature egg, milk, lemon juice, vanilla extract, and cinnamon. Whisk until just combined—don't overmix, as this keeps the cake tender. I find that using room temperature eggs helps them blend smoothly with the oil, creating a better emulsion and more tender crumb.

Carefully pour the batter from Step 4 over the arranged figs, spreading it gently to an even layer. Bake for 35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. The top should be golden brown. Remove from the oven and let the cake cool in the pan for 10 minutes before inverting it onto a serving plate so the figs are on top.

While the cake cools, whisk together the sifted icing sugar, lemon juice, and water in a small bowl until you reach a smooth, pourable consistency. Drizzle the glaze over the cooled cake just before serving—this adds brightness and a subtle sweetness that complements the figs perfectly.

Slice the cake and serve warm or at room temperature with a scoop of vanilla ice cream or additional glaze on the side if desired.