Lemon Olive-Oil Cake

Ingredients

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Lemon zest

  2 tsp or 4g

• Wheat flour

  White, cake, enriched

  1 cup unsifted, dipped or 137g

• Egg yolk

  Raw, fresh

  5 large yolk (separated from white) or 85g

• Sugar

  White, granulated sugar

  ½ cup or 100g

• Olive oil

  Salad or cooking

  ¾ cup or 162g

• Lemon juice

  Raw

  4 tsp or 20g

• Egg white

  Raw, fresh eggs

  4 egg white (separated from yolk) or 160g

• Salt

  Table

  ½ tsp or 3g

• Sugar

  White, granulated sugar

  ¼ cup or 50g

• Sugar

  White, granulated sugar

  1 ½ tbsp or 19g

Directions

1. Preheat the oven to 350°F and position the rack in the middle. Grease a springform pan with oil, line the bottom with parchment paper, and oil the parchment.
2. Whisk the lemon zest into the flour and set aside.
3. In a large bowl, beat the egg yolks and 1/2 cup sugar with an electric mixer on high speed until thick and pale, about 3 minutes. Reduce speed to medium, add olive oil and lemon juice, and beat until just combined. Stir in the flour mixture with a wooden spoon until just combined.
4. In another bowl, beat egg whites with salt at medium-high speed until foamy. Gradually add 1/4 cup sugar, beating until soft peaks form, about 3 minutes.
5. Fold one-third of the egg whites into the yolk mixture to lighten, then gently fold in the remaining whites until thoroughly combined.
6. Transfer the batter to the springform pan and tap gently to release air bubbles. Sprinkle the top with the remaining sugar. Bake until golden and a skewer inserted in the center comes out clean, about 45 minutes.
7. Cool the cake in the pan on a rack for 10 minutes. Run a knife around the edge and remove the side of the pan. Cool to room temperature, about 1 1/4 hours. Remove the bottom of the pan, peel off the parchment, and transfer the cake to a serving plate.