Recipe: Lemon Olive Oil Cake
This is an insanely delicious lemon olive oil cake that's a staple in my parents' kitchen every summer. My mom upped her game this year and used her Seka Hills Estate Arbequina Olive Oil for an extra intense flavor.
Here's how to make it:
Preheat oven to 350°F. Grease pan with some oil, then line with parchment paper & oil the parchment. Grate zest of 1 lemon & whisk with 1 cup flour. Juice the lemon & set aside. Beat 5 egg yolks (reserve the whites!) with 1/2 cup sugar until thick and pale, then add 3/4 cup olive oil & lemon juice. Stir in flour mixture until just combined. Beat 4 of the egg whites with 1/2 tsp salt until foamy, then add 1/4 cup sugar until soft peaks are formed. Gently fold whites into yolk mixture 1/3 at a time until incorporated. Transfer to pan, sprinkle 1 1/2 tsp sugar on top, and bake for ~45 mins. Let cool.
A little powdered sugar, whipped cream & fresh berries on top wouldn't hurt either.
Recipe adapted from Epicurious and originally published in Gourmet magazine, where (fun fact!) I interned for a summer in college.