LEMON OLIVE OIL CAKE
Lemon Olive Oil Cake
- Cooking Time: 45 minutes* see notes
- Servings: One 9-inch cake
- 1 cup cake flour
- Grated zest of 1 lemon
- 5 large egg yolks
- 3/4 cup granulated sugar
- 3/4 cup olive oil
- 1-1/2 tablespoons fresh lemon juice
- 4 large egg whites
- 1/2 teaspoon salt
- 1 tablespoon turbinado sugar
- 1 teaspoon coarse sea salt
Preheat the oven to 350 deg F. Prepare a 9-inch round cake pan by greasing it with cooking spray and then lining the bottom with parchment paper.
In a large bowl, combine the cake flour and lemon zest. Using both hands, rub the zest into the flour, breaking up as many lumps as possible.
In a large bowl, whisk together the egg yolks and 1/2 cup of the granulated sugar until the mixture has become light yellow, about 3 minutes. Add the olive oil and juice, and whisk for 1 more minute. Using a rubber spatula, fold in the flour mixture.
In the bowl of an electric mixer fitted with the whisk attachment, whip the egg whites until they are frothy, about 30 seconds. With the mixer running on medium-low speed, add the salt and the remaining 1/4 cup granulated sugar. Increase the speed to high and whip until stiff peaks form. Using a spatula, carefully fold the whites into the batter. make sure that all of the whites are incorporated. Pour the batter into the prepared pan, and sprinkle the turbinado sugar and sea salt on the top.
Bake for 25 minutes. Rotate the pan and bake for 25 more minutes, or until a cake tester inserted in the center of the cake comes out clean. Remove the pan from the oven and let the cake cool in the pan for 20 minutes. The cake will shrink from the sides of the pan and have a rustic appearance. Turn the cake out onto a clean plate, remove the parchment paper, and turn the cake back over onto a wire rack. Let the cake cool completely.