I don't bake cake. I never had to. I have a sister-in-law who is an amazing baker and she lived a block away... until we moved. She made my wedding cake and B's birthday cakes every year. I was spoiled. The one time I attempted to bake a birthday cake for my husband was a decade ago and it turned out to be a disaster.
But today, something changed. Jebu picked a lemon from our lemon tree and he wanted to make a cake with it. Well, it's Friday and for a change, we had the time. I remembered I really liked a cake my friend served at her son's birthday party that used olive oil so I googled lemon olive oil cake and I found one on epicurious.
I tweaked the recipe a little. I used less sugar and less salt. Jebu was such a good helper. We had a great time baking together and the result was delish!
- LEMON OLIVE OIL CAKE
- 3/4 cup extra-virgin olive oil, plus additional for greasing pan
- 1 large Meyer lemon
- 1 cup cake flour
- 5 large eggs, separated, reserving 1 white for another use
- 1/2 cup sugar + 1 tbsp
- a pinch of salt
- 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 5 yolks and 1/4 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). I used a Kitchen Aid Mixer for this step.
- Using a wooden spoon, stir in flour mixture (do not beat) until just combined.
- Beat egg whites (from 4 eggs) with pinch of 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. I used a hand mixer for this step.
- 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.
- Optional: Sprinkle top evenly with remaining 1 tbsp sugar.
- Bake until puffed and golden. Use a tooth pick and insert in center of cake to test. It's ready when it comes out clean, about 45 minutes.
- Cool cake in pan on a rack for 10 minutes, then run a thin knife around edge of pan and remove side of pan. Cool cake to room temperature, about 1 hour. Remove bottom of pan and peel off parchment, then transfer cake to a serving plate.