Lemon and Olive Oil Cake

This light-tasting cake’s flavors are accentuated by a drizzle of Plum-Orange Purée.

by Dani Yokhna
Lemon and Olive Oil Cake. Photo by Rhoda Peacher (HobbyFarms.com)
Photo by Rhoda Peacher

Yield: 8 to 10 servings


  • 1½ tsp. finely grated lemon zest
  • 1 cup cake flour
  • 5 large eggs, separated
  • 3/4 cup plus 2 T. sugar, divided
  • 1½ T. freshly squeezed lemon juice
  • 3/4 cup olive oil (regular, not extra-virgin)
  • 1/2 tsp. salt

Preheat oven to 350 degrees F. Grease 9-inch springform pan with butter. Line bottom with a round of parchment paper, and grease paper.

Whisk together lemon zest and flour.

Using an electric mixer on high speed, beat egg yolks and 1/2 cup sugar in large bowl until pale yellow and thick, about 3 minutes. Add lemon juice and olive oil, and beat on medium speed just until combined. Using wooden spoon, stir in flour mixture until just combined; do not over mix.

Wash and thoroughly dry beaters. In separate large glass or metal bowl, beat egg whites and salt on medium-high speed until foamy. Gradually add 1/4 cup sugar, beating until mixture holds soft peaks, about 3 minutes. Gently fold 1/3 egg-white mixture into batter, then add remaining whites. Fold in gently but thoroughly.

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Transfer batter to prepared springform pan. Drop pan gently on work surface to release air bubbles. Sprinkle 2 tablespoons sugar evenly on top. Bake until toothpick inserted in center comes out clean; this can take 30 to 45 minutes, depending on your oven and altitude. Remove from oven, and cool in pan on wire rack for 10 minutes. If necessary, run thin knife around edge of pan, and remove side of pan. Cool to room temperature. Use a large, thin, metal spatula to lift cake and remove bottom of pan and parchment paper; transfer to serving plate or cutting board.

Serve sliced and topped with a drizzle of Plum-Orange Purée.


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