Zesty Lemon Olive Oil Cake

Zesty Lemon Olive Oil Cake

180 mins
medium
8 servings

A light and flavorful lemon olive oil cake, perfect for a spring brunch or a delightful treat any time. This recipe is easy to follow and yields a moist, delicious cake.

CakeLemonOlive OilSpring

Equipment Needed

  • 9-inch Springform Pan
  • Electric Mixer
  • Whisk

Ingredients

  • 0.75 cupExtra Virgin Olive Oil(Use high quality for best flavor.)
  • 1.00 largeLemon(Grated zest and juice.)
  • 5.00 largeEggs(Separate yolks and whites.)
  • 0.50 cupGranulated Sugar(For yolks.)
  • 1.00 cupCake Flour(Ensure it's not self-rising.)
  • 0.50 teaspoonKosher Salt(Diamond Crystal or Morton.)
  • 0.25 cupGranulated Sugar(For egg whites.)

Instructions

1

Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.

Estimated time: 5 minutes

2

Grate lemon zest and juice the lemon.

Estimated time: 5 minutes

3

Whisk egg yolks and sugar until pale and thick.

Estimated time: 5 minutes

4

Gradually add olive oil and lemon juice to the yolk mixture.

Estimated time: 5 minutes

5

Fold in the cake flour until just combined.

Estimated time: 5 minutes

6

Beat egg whites with salt until soft peaks form. Gradually add sugar.

Estimated time: 10 minutes

7

Gently fold one-third of the egg whites into the yolk mixture, then fold in the remaining whites.

Estimated time: 5 minutes

8

Pour batter into the prepared pan and spread evenly.

Estimated time: 5 minutes

9

Sprinkle the top with remaining sugar.

Estimated time: 2 minutes

10

Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Estimated time: 45 minutes

11

Cool in the pan for 10 minutes before releasing the sides. Cool completely on a wire rack.

Estimated time: 15 minutes