Lemon Olive Oil Cake
A literal child recommended this cake to me. What 5-year-old likes lemon olive oil cake?
Ingredients:
3/4 cup olive oil (I think extra virgin is too much flavor, but you be the judge.)
1 lemon
1 cup cake flour
5 eggs (5 yolks, 4 whites separated)
3/4 cup sugar
1 1/5 Tbsp sugar
1/2 tsp salt
Directions:
Preheat oven to 350F.
Put some extra olive oil in the round cake pan so it doesn’t stick.
Grate 1 1/2 tsp zest.
Mix zest and flour.
Beat yolks and 1/2 cup sugar on high speed for 3 minutes until pale yellow.
Reduce beater speed to medium and add olive oil and 1 1/2 tsp lemon juice. Mix in flour mixture being careful not to overmix now. You may even want to use a wooden spoon instead of the beaters.
Wash beaters and then whip 4 egg whites and 1/2 tsp salt until foamy. Once foamy, add 1/4 cup sugar a little at a time until soft peaks form (like a meringue).
Take a healthy dollop of meringue and stir it into the batter to make it a little lighter. Then fold the rest of the meringue in gently. You don’t want to lose any of the air you just mixed in.
Pour into cake pan and sprinkle with remaining sugar.
Bake for about 45 minutes.