Lemon Olive-Oil Cake

Name: Lemon Olive-Oil Cake
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters cake flour (not self-rising); 5 larges eggs, separated, reserving 1 white for another use; 1 large lemon; 177 milliliters olive oil (extra-virgin if desired), plus additional for greasing pan; 177 milliliters sugar

You can never have too many dessert recipes, so give Lemon Olive-Oil Cake a try. This recipe serves 8. Watching your figure? This dairy free recipe has 351 calories, 5g of protein, and 23g of fat per serving. This recipe covers 6% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 5 hours. Head to the store and pick up cake flour, eggs, lemon, and a few other things to make it today.

Instructions

Put oven rack in middle position and preheat oven to 350°F. Grease springform pan with some oil, then line bottom with a round of parchment paper. Oil parchment.

Ingredients you will need

Cooking Oil

Equipment you will use

Baking Paper

Springform Pan

Oven

Finely grate enough lemon zest to measure 1 1/2 teaspoons and whisk together with flour. Halve lemon, then squeeze and reserve 1 1/2 tablespoons fresh lemon juice.

Ingredients you will need

Lemon Juice

Lemon Zest

All Purpose Flour

Lemon

Equipment you will use

Whisk

Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at high speed until thick and pale, about 3 minutes. Reduce speed to medium and add olive oil (3/4 cup) and reserved lemon juice, beating until just combined (mixture may appear separated). Using a wooden spoon, stir in flour mixture (do not beat) until just combined.

Ingredients you will need

Lemon Juice

Olive Oil

All Purpose Flour

Sugar

Egg Yolk

Equipment you will use

Hand Mixer

Wooden Spoon

Bowl

Beat egg whites (from 4 eggs) with 1/2 teaspoon salt in another large bowl with cleaned beaters at medium-high speed until foamy, then add 1/4 cup sugar a little at a time, beating, and continue to beat until egg whites just hold soft peaks, about 3 minutes.

Ingredients you will need

Egg Whites

Sugar

Egg

Salt

Equipment you will use

Bowl

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

Ingredients you will need

Egg Yolk

Transfer batter to springform pan and gently rap against work surface once or twice to release any air bubbles.

Equipment you will use

Springform Pan

Sprinkle top evenly with remaining 1 1/2 tablespoons sugar.

Ingredients you will need

Sugar

Bake until puffed and golden and a wooden pick or skewer inserted in center of cake comes out clean, about 45 minutes. Cool cake in pan on a rack 10 minutes, then run a thin knife around edge of pan and remove side of pan. Cool cake to room temperature, about 1 1/4 hours.

Equipment you will use

Oven

Skewers