Combine the sweet and tangy flavors of lemon with bold olive oil to create a smooth concoction: Lemon Olive Oil Cake.
After a weekend in Gainesville relying on restaurant food, I was ready to get back into the kitchen and make something sweet and delicious. I was scrolling through my Epicurious app when I came across a Lemon Olive-Oil cake that looked divine. I’ve made one before on my own, but this recipe looked delicious, the reviews were unanimous, and my mouth was watering. I got up and got to baking.
I adapted this recipe from Epicurious to make it easier and more conducive to what I already had on hand. Something you’ll need for this recipe that is a little more out of the ordinary is a nonstick spring form pan. Additionally, the recipe calls for two mixers. I used a KitchenAid stand mixer and a hand held electric mixer.
The moist, sweetness of this cake mixed with the satisfying flavor of the lemon is to die for. The crust forms into a perfectly almost crunchy texture in addition to the crispiness that forms atop the cake from the drizzled sugar. Olive oil may seem like a strange ingredient for a sweet cake, but trust me. You’ll want to eat the whole thing at once.
- 3/4 cup extra virgin olive oil
- 1 large lemon
- 1 cup all purpose flour
- 5 large eggs: 5 yolks, 4 whites, separated
- 3/4 cup plus 1 tablespoon granulated sugar
- Salt to taste
- Preheat the oven to 350 and grease a spring form pan.
- Zest the lemon to make about 1 tbsp of zest and mix with flour in a small bowl. Cut the lemon in half and juice both halves into a liquid measuring cup, set aside.
- Add the egg yolks to the electric mixer with 1/2 cup sugar and mix on high until it thickens and changes to a pale yellow color. Reduce speed to medium and add olive oil and lemon juice, and mix until combined.
- Add flour mixture and combine with a spoon.
- Beat 4 egg whites with hand mixer with a dash of salt until a foam forms. Add 1/4 cup sugar and beat for about three minutes until a super light, fluffy foam is formed.
- Fold the egg whites into the yolk mixture and gently combine.
- Add batter to the spring form pan.
- Sprinkle 1 tbsp of sugar evenly atop the batter.
- Depending on the strength of your oven, bake cake between 30-45 minutes, or until the cake is puffed up and golden brown. To ensure doneness, stick a knife or tooth pick in the center. If it comes out clean, it's done.
- Let cool for 10-15 minutes before releasing pan.
Original recipe adapted from Epicurious.