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Lemon Olive Oil Cake 
Serves 8 to 10 

1 ½ teaspoons finely grated lemon zest (about 1 large lemon) 
1 cup cake flour (not self-rising) 
5 large eggs, separated  (Hartley Farms)
¾ cup granulated sugar, divided, plus 1 ½ teaspoons 
¾ cup  Lemon Extra Virgin Olive Oil -EVOO (The Groves on 41)
1 ½ tablespoon fresh lemon juice 
½ teaspoon kosher salt 

Preheat oven to 350°F and set a rack in the middle. Grease an 8”spring-form pan and line it with parchment paper. 

In a small bowl, whisk together lemon zest and cake flour. In another bowl beat egg yolks and ½ cup of the sugar on high until thick and pale, about 3 minutes. Reduce to medium speed and add the lemon EVOO and lemon juice until combined. Fold together yolk mixture and flour mixture with a wooden spoon. 

CLEAN THE BEATERS BEFORE EGG WHITES. In a separate bowl beat the egg whites at medium speed with the salt until foamy. Slowly add the remaining ¼ cup of sugar, and continue beating until the egg whites hold soft peaks, about three minutes. Gently fold about one third of egg white mixture into yolk mixture, then fold in remaining egg white mixture. Pour batter into prepared pan, gently rap pan on surface twice to release air bubbles. Sprinkle 1½ teaspoon of sugar over cake. 

Bake for about 45 minutes, until puffed and golden, and a toothpick inserted in the center comes out clean. Cool cake in pan on a rack for 10 minutes. Run a knife around the edges then release the side of the pan. Cool cake to room temperature. Remove bottom of pan and parchment paper. Transfer cake to serving platter. Garnish with fresh edible flowers(SLO Creek Farms).

plate by Heidi Petersen Ceramics
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