Lemon Olive Oil Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Preheat oven to 350*.
  • Grease a springform pan with some oil , then line the base with parchment paper and grease the paper.
  • Finely grate lemon zest from the lemon, and whisk together with the flour,reserve.
  • Sqeeze juice from the lemon and reserve.
  • Beat together, egg yolks and 1/2 cup sugar with an electric mixer at high speed until thick and pale ( 3 mins ) Reduce speed and add olive oil and reserved lemon juice, beating until just combined ( mix may look seperated )Using a wooden spoon stir in flour mixture until just combined.
  • Beat the 4 egg whites and 1/2 tsp salt in a clean bowl, and beat until frothy, then add 1/4 cup sugar a little at a time, beating until egg whites form soft peaks ( 3 mins ).
  • Gently fold 1/3 of the whites into the yolk mixture, then fold in remaining whites, gently but thoroughly.
  • Transfer batter to springform pan.Sprinkle top with the 2 tbsps sugar.
  • Baake until puffed and golden, and a wooden pick comes out clean ( 45 mins ).
  • Cool cake on rack for 10 mins then run a thin knife around edge and remove side of pan.
  • Cool cake to room temp and remove bottom of pan and peel off parchment paper and transfer to serving plate.
Advertisement