They say a picture is worth a thousand words. I don’t know exactly who “they” are and I certainly don’t have a thousand words to say about this picture.
What the pictures in this post do say is that a) olive oil lemon cake is a highly underrated cake and b) I had a difficult time removing this cake from it springform pan. Don’t judge.
Normally when I see the words “springform pan” in a recipe I assume it’s a complicated one.
I’m not sure why I infer that – maybe because growing up, the only thing I knew that you could make in a springform pan was my grandmother’s cheesecake recipe, which has about nine pounds of cream cheese in it and takes several days to make.
No, I never exaggerate, why do you ask?
Ever since I posted about pantry basics, I’ve been thinking about making this cake.
I actually had it saved on my bookmarks bar and attempted to make it on three different occasions.
On one of those occasions I was in the kitchen lining up my ingredients when I realized I was out of lemons.
I have hard, hard life.
What I’m getting at here, in a very round-about way, is that this cake is quite easy.
The most difficult thing you’ll have to do is separate the egg yolks from the egg whites – just line two bowls up next to each other.
You’ll use all five of the yolks but only four of the whites. I would recommend saving one of the egg whites to use in chicken Parmigiana – or make an egg white omelet.
- ¾ cup olive oil (extra-virgin if desired), plus additional for greasing pan
- 1 large lemon
- 1 cup cake flour (not self-rising)*
- 5 large eggs, separated (you only need four whites so reserve one for another use)
- ¾ cup plus 1½ tablespoons sugar
- 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 1½ teaspoons and whisk together with flour. Halve lemon, then squeeze and reserve 1½ tablespoons fresh lemon juice.
- Beat together yolks and ½ 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 ½ teaspoon salt in another large bowl with cleaned beaters at medium-high speed until foamy, then add ¼ 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 1½ 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 1¼ hours. Remove bottom of pan and peel off parchment, then transfer cake to a serving plate.