Lemon Olive Oil Cake
Ingredients
- 3/4 cup mild olive oil, plus extra for the pan
- 5 eggs separated
- 3/4 cup sugar
- 2 tablespoons lemon juice freshly squeezed
- 3 teaspoons lemon zest chopped fine
- 1 cup S.M.A.R.T Blend
Instructions
- Preheat oven to 350 F.
- Line the bottom of a 9-inch cake pan with parchment paper.
- Brush the sides of the pan with a bit of olive oil.
- In a large bowl, whip egg yolks and ½ cup of sugar.
- Continue to whip, until pale yellow and doubled in volume.
- In a separate bowl, whisk together, olive oil, lemon juice and zest.
- Add whipped yolks and gently mix with rubber spatula.
- Whip egg whites with ¼ cup of sugar to make a soft peeked meringue.
- Fold meringue into egg yolk mixture, using a rubber spatula.
- Sift in S.M.A.R.T Blend flour. Gently fold in using a rubber spatula.
- Pour batter into the cake pan.
- Bake at 350F for 35-40 minute, until toothpick inserted in the comes out clean.
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