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Lemon Olive Oil Cake
This dairy-free Italian-style lemon–olive oil cake comes from "Gourmet" magazine. With just six ingredients, it couldn't be simpler or more delicious.
👥 8 Servings⏱️ Prep & Cook: 2h 30m🔥 Cook: 30 min👤 Lillian Chou📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●mixing bowl
- ●whisk
- ●knife
📝 Preparation Steps
1
Put oven rack in middle position; preheat oven to 350°F. Grease 9" springform pan with extra virgin olive oil; line bottom with a round of parchment paper. Oil parchment.
2
Finely grate enough zest from 1 large lemon to measure 1½ tsp. and reserve. Halve lemon, then squeeze and reserve 1½ Tbsp. fresh lemon juice.
large lemon1(125 g) cake flour (not self-rising)1 cup
3
Beat 5 large egg yolks, ½ cup (100 g) sugar, and reserved lemon zest in a large bowl with an electric mixer (either a hand mixer with beaters or a stand mixer with the paddle attachment) at high speed until thick and pale, about ⏱️ 3 minutes. Reduce speed to medium and add ¾ cup extra-virgin olive oil followed by reserved lemon juice, beating until just combined (mixture may appear separated). Using a rubber scraper, fold 1 cup (125 g) cake flour into wet ingredients until just combined.
large lemon1(125 g) cake flour (not self-rising)1 cup
4
Beat 4 large egg whites with ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in another large clean mixing bowl (hand mixer with beaters or stand mixer with whisk attachment) at medium-high speed until foamy, then add ¼ cup (50 g) 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.
5
Transfer cake batter to prepared pan and gently rap against work surface once or twice to release any air bubbles. Sprinkle top evenly with remaining 1½ Tbsp. (13 g) sugar. Bake until puffed and golden and a toothpick or other tester 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 ⏱️ 75 minutes. Remove bottom of pan and peel off parchment, then transfer cake to a serving plate. Slice and serve with dollops of Sweetened Whipped Cream if using. Do Ahead: Cake can be baked 2 days ahead. Store tightly wrapped at room temperature. Editor’s note: This olive oil cake was first printed in the April 2006 issue of ‘Gourmet.’ Head this way for more of our favorite easy cake recipes →
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