Lemon Olive Oil Cake

Epicurious is a fantastic website with an extensive recipe data base. One of the most helpful features is the review section. The feedback from readers and fellow cooks guides me when I'm attempting a new recipe.

This Lemon Olive Oil Cake was originally in Gourment magazine and is now posted on the Epicurious website. I've tweaked it a bit to intensify the flavour and I've even baked a version with fresh oranges. But, we ate that one very quickly and there are no photos!

Lemon Olive Oil Cake

¾ olive oil (Extra virgin olive will give a stronger olive oil flavour)
3 lemons
3 tsps of lemon zest
1 cup cake flour, sifted
1&1/2 tablespoons lemon juice
5 large eggs, separated
½ tsp salt
¾ cup white sugar
1&1/2 tablespoons white sugar to sprinkle on top of uncooked cake

Preheat oven to 350 degrees F. Oil springform pan, line bottom with parchment and oil parchment.

Finely grate lemon zest to obtain 3 teaspoons.

Beat egg whites with salt until foamy. Add ¼ cup sugar a little at a time and continue to beat until the egg whites hold soft peaks. (If you beat the yolks first, you have to wash and dry the beaters in between. Save time, beat the whites first since yolks don’t mind a little white.)

Beat yolks and 1/2 cup sugar at high speed until thick and pale. Reduce speed and add olive oil, lemon zest and 1&1/2 tablespoons lemon juice. Beating until just combined – mixture may look separated. Use a wooden spoon to fold in the flour mixture until just combined.

Gently fold one third of egg whites into yolk mixture to lighten. Then fold in remaining whites gently but thoroughly.

Transfer batter to springform pan. Sprinkle top evenly with remaining 1&1/2 tablespoons sugar. Bake until puffed and golden and a skewer comes out clean, about 45 min – 40 min in 10 inch springform pan.

Cool cake in pan on a rack 10 min, then run a thin knife around the edge and remove from pan. Cool cake to room temperature, about 1&1/4 hours. Remove bottom of pan and peel off parchment, then transfer to serving plate.

Cake can be made one day ahead and wrapped well or stored in a cake keeper at room temperature.

Serve with fresh fruit or baked pears and cream.