Lemon Olive Oil Cake

I first made this cake and it was.....horrible.  Bitter,  not lemony and mostly disappointing.  I was not happy.  Then for the first time this year, my mother was right.  She loved the textured and encouraged me to try it again with lighter and frankly cheaper, olive oil.  I tripled the lemon zest.  It was fan freaking tactic.  My mother has not only been eating it, but also guarding it against any other eaters.  The texture of this cake is light, like angel food cake.  It can be described as a moist sponge.  Great for the tummy and great for the lips.  I look forward to eating this all summer.

This is the improved recipe :)

Lemon Olive Oil Cake

Makes one nine inch cake.

1 cup cake flour
Grated zest of three lemons
5 large egg yolks
3/4 cup sugar
3/4 cup olive oil
3 tablespoons lemon juice
4 large egg whites
1/2 teaspoon salt

Preheat oven to 350.  Pam a nine inch pan, lining the bottom with parchment paper and spray that.  I use precut rounds, crazy handy.

In a large bowl, combined the cake flour and lemon zest.  I grate the lemon zest over the flour so the lemon oil sprays off into the flour.  Press it in with your fingers and break up lumps.

In a really large bowl, whisk the yolks with 1/2c sugar until the mixture becomes light and frothy, about three minutes.  Add olive oil and juice and whisk for another minute.

In the bowl of a mixer with a whisk attachment, whip egg whites for 30 seconds.  With the mixer running add salt and 1/4c sugar.  Increase the speed to high and beat the eggs until they make stuff peaks.  Using a spatula, fold the egg whites into the batter.  Make sure all of the egg whites are incorporated.  Pour the batter ingo the pan.

Bake for 25 minutes, rotate the pan and bake for another 25.  I have a convection oven and just leave it.  Remove the cake from the oven and let it sit in the pan for 20 minutes.  The cake will shrink and fall a little.  Pop the cake out of the pan.  Let cool.