Citron- och olivoljekaka

👩‍🍳 Gör så här

1. 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. 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.
3. 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.
4. 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. 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 →