Steps:
- 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.
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Raja Rani
[email protected]I'd give this cake a 3 out of 5. It's not bad, but it's not amazing either.
Jaesie Hansen
[email protected]Meh.
Tyler Torres
[email protected]This cake was a disaster! It didn't rise properly and it was way too sweet.
Unicorn Dubz Aka // MKAMCS
[email protected]I found this cake to be a bit dry. I think I'll try adding some extra olive oil next time.
Nii Nii
[email protected]This cake is a bit too dense for my taste, but the flavor is still good.
DARYAZ Anwar
[email protected]I've never been a huge fan of lemon cake, but this one changed my mind. It's so light and refreshing.
Naomi Nwafor
[email protected]I love that this cake uses olive oil instead of butter. It makes it so moist and flavorful.
Muhammad Aamir
[email protected]This cake is the perfect balance of sweet and tart. The lemon flavor really shines through.
Melinda Wardeck
[email protected]I've made this cake several times now and it's always a crowd-pleaser. It's so easy to make and the results are always delicious.
K media
[email protected]This cake was a hit at my last dinner party! Everyone loved the bright lemon flavor and the moist, tender crumb. I'll definitely be making this again.