Lemon Olive Oil Cake

A light and tender lemon-scented olive oil cake. It's an easy enough for a casual dessert, but elegant enough to impress too!

Course Dessert

Cuisine Mediterranean

Prep Time 20

Cook Time 30

Total Time 50

Servings slices

Calories 283

Author Annalise

Preheat oven to 350°F. Grease a 9-inch springform pan with non-stick cooking spray. Line the bottom with a circle of parchment paper and grease with the non-stick spray.
In the bowl of a stand mixer fitted with a wire whisk attachment, whip the egg yolks with ½ cup of the sugar until pale and thick.
Combine the olive oil and lemon juice and with the mixer running on low, slowly add it to the yolk mixture. It may look slightly curdled. Add the flour, salt and lemon zest and gently fold into the yolk-olive oil mixture with a spatula.
Transfer mixture to a separate bowl and set aside. Clean the stand mixer bowl and whisk attachment. Be sure no trace of batter or grease remains in the pan or egg whites may not whip properly.
Add the egg whites to the mixer bowl and use the whisk attachment to whip them on medium high speed until foamy, then slowly add ¼ cup of the sugar and continue to beat to soft peaks.
Gently fold the egg whites into the olive oil mixture in 2 additions, just barely until incorporated. Do not overmix.
Spread into the prepared pan and sprinkle with the remaining 2 tablespoons of sugar. Bake until a toothpick inserted into the center comes out clean and edges are golden brown, 30-35 minutes. Let cool for 10 minutes, then remove the sides of the springform pan and cool completely.
Dust with powdered sugar and serve with whipped cream and fresh berries, or as desired.

High quality extra-virgin olive oil will yield a slightly stronger flavor, use a mild olive oil if a more subtle flavor is desired.
Yields one 9-inch cake.

Recipe from Gourmet Magazine via Epicurious.