You may not think you can combine olive oil and lemons in a cake, but this recipe proves that you can — Lemon Olive Oil Cake. I have a Meyer lemon tree in the yard. I love lemons. And I try to eat local fruits grown in the soil where I live. There’s something about getting the nutrients specific to your area — sort of acclimating. I studied it in an herb course.  “Eat herbs and fruits in the season thereof.” I also believe that olive oil is  better for you than other yummy fats like butter.
When I was younger my mom made a lemon cake, it was good, but one of those recipes that got passed around and didn’t have the healthiest of ingredients. This lemon olive oil cake takes advantage of the better fat — olive oil. It is very light and now a favorite. I ate the whole cake in two days. I just kept cutting small slivers. And then it was gone.
So let me give you the good news about oil. A study was published in the January 2012 issue of the “British Medical Journal.” Â They studied 40,757 people in Spain over the course of approximately 10 years. They were fryin’ up food in olive oil and sunflower oil and livin’ long. The study concluded that foods cooked in these oils did not increase coronary heart disease or mortality. I used the light olive oil, for a lighter taste in this lemon olive oil cake.
Lemon Olive Oil Cake
1 tsp pure lemon extract (optional)
Preheat oven to 350°F. Grease a springform pan with some oil, then line bottom with a round of parchment paper. Oil the parchment.
First, in a dry clean bowl-
Finely grate enough lemon zest to measure 1 1/2 teaspoons. Juice the lemon.
Now, in that bowl that you used for the egg whites (no need to wash it, but do take the whipped whites out and set aside) —
Just a sliver.
Lemon Olive Oil Cake
- Lemon Olive Oil Cake
- 3/4 cup olive oil
- 1 large lemon to make 1/2 cup fresh lemon juice
- 1 cup flour
- 4 large eggs, separated
- 3/4 cup plus 1 1/2 tablespoons sugar
- 1 tsp pure lemon extract (optional)
- 1/2 tsp lemon zest
- 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.
- Make an icing of lemon juice and powdered sugar and drizzle over the top while still warm.
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