Olive Oil Lemon Cake
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Olive Oil Lemon Cake
Category
Desserts
Ingredients
Ingredients
- ¾ cup Fustini’s Meyer Lemon olive oil
- zest of 1 lemon
- 1-cup cake flour
- 5 large eggs (separated), use 5 yolks and only use 4 of the whites
- ¾ cup plus 1 ½ tablespoon sugar
- 1 handful of sliced or slivered almonds
- ¼ teaspoon salt
Directions
- Beat egg yolks and ½, cup sugar with electric mixer until pale yellow and thick. Reduce speed and add Meyer Lemon olive oil and lemon zest. Gently stir in all of the flour a little bit at a time.
- In another bowl with electric mixer, beat egg whites with ¼, tsp salt until foamy, and then add ¼, cup sugar a little at a time until soft peaks form. Thoroughly fold the beaten egg whites into yolk /flour mixture. Pour into prepared pan, top with almonds and bake until golden and puffy about 45 minutes.