Sugar High Friday #43 Lemon Olive Oil Cake

It's been quite a while since I posted and I've been missing it - so I'm back in the swing of things with this Lemon Olive Oil Cake for SHF hosted this month by Tartelette.  This food blogging event was originally created by The Domestic Goddess

lemon zest

Lemon Olive Oil Cake - Epicurious


3/4 cup olive oil (extra-virgin if desired), plus additional for greasing pan
1 large lemon
1 cup cake flour (not self-rising)
5 large eggs, separated, reserving 1 white for another use
3/4 cup plus 1 1/2 tablespoons sugar
Special equipment: a 9-inch (24-cm) springform pan; parchment paper


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.

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.

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.

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

Transfer batter to springform pan and gently rap against work surface once or twice to release any air bubbles. Sprinkle top evenly with remaining 1 1/2 tablespoons 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. Remove bottom of pan and peel off parchment, then transfer cake to a serving plate.

lemon olive oil cake      lemon olive oil cake 2

I really enjoyed this cake....the lemon is not overpowering and the flavor of the oil is subtle.  The cake has a great texture as well.  I'm thinking of making a blueberry sauce to serve with it!


Unknown said...

Thank you for your entry! I love olive oil and lemon together...and in a cake: yum! Thank you for participating!

Suzana said...

That's an interesting combo! I love olive oil and lemon - will have to try this soon. :)

Kersten said...

By the way, this cake is amazing in person. Perfectly light texture, mellow I was able to delude myself into thinking that it was healthier than a traditional lemon pound cake because it doesn't have the requisite pound of butter!

It's definitely worth the effort, and it will be a keeper at my house!