I have seen many recipes for irresistible looking olive oil cakes, but this is the first one to call me to action. I thought the lemon and a fruity olive oil would match well together and I happened to have a surplus of lemon in the refrigerator. In fact, I easily had all of the ingredients for this cake on-hand and that just made my heart go pitter patter.
I confess that I did not wait for the cake to completely cool before slicing in. If you can wait to dig in, you have my deepest admiration. It manages to be both dense and light. The outside puffs up from the whipped egg whites, but the egg yolks give it richness. The cake has a hint of sweetness and benefits nicely from the sweet tang of the glaze. I brought a few slices into work and purposely did not share that it was an olive oil cake. I just heard raves, not even a, “Hmm…there’s something different here.”
Just check out that perfect shade of yellow in the center of the cake. Hello, spring.
Did you hear? Foodzie chose my Savory Mustard Palmiers as their winning recipe and it will be included in April’s Tasting Box! Check out Foodzie’s blog to see the other entries for more exciting adventures in mustard.
Lemon Olive Oil Cake
Adapted from Completely Delicious
Makes one 9 inch loaf
3/4 C. extra virgin olive oil (I used California Olive Ranch-my favorite)
2 large lemons, zest and juice separated (you want 1/4 C. + 3 T. of lemon juice total)
1 C. all-purpose flour
5 egg yolks
4 egg whites
3/4 C. granulated sugar
1 T. coarse sugar
3/4 C. powdered sugar
1. Grease a 9×5 inch loaf pan with extra virgin olive oil and then line with parchment and grease the top of the parchment as well. Preheat oven to 350 degrees F.
2. Put the flour into a large bowl and add the zest of the lemon. Mix together.
3. Using a stand mixer with whisk attachment, beat the egg yolks and 1/2 C. of the granulated sugar at high speed until thick and pale, about 3 minutes. Reduce speed to medium and slowly drizzle the extra virgin olive oil and 1/4 C. lemon juice (mixture may appear to separate). Remove bowl from mixer and gently fold in the flour mixture with a wooden spoon or spatula.
4. Spoon the batter into the bowl that held the flour mixture and wash and dry the bowl and whisk attachment for the stand mixer. Add the 4 egg whites to the bowl of the stand mixer and beat on high with the whisk attachment until foamy. Continue to beat on high, slowly adding the remaining 1/4 C. of granulated sugar. Beat to soft peaks and then fold into the cake batter with a wooden spoon or spatula until just combined. You do not want to overmix and lose the volume you just created.
5. Pour the mixture into the prepared loaf pan and sprinkle with 1 T. of coarse sugar.
6. Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes in the pan and then unmold and remove to a wire rack to cool completely.
7. Combine powdered sugar and remaining 3 T. lemon juice to create the glaze. Add more powdered sugar or juice to reach desired consistency. Pour over cooled cake.