Lemon & Olive Oil Cake

Cake2

Five years ago I started this website with an earnest love of sharing good food with dear friends. It is a happy coincidence that Pro Bono Baker's anniversary shares calendar space with the birthday of one of my oldest and most treasured friends, Eileen. I joined her this weekend for a birthday brunch in her lovely, sun-soaked apartment and I brought this rustic lemon and olive oil cake.

Calling for equal parts olive oil and sugar, this cake has a gentle sweetness and a delicate flavor. To add some visual flair for the special occasion, I cooked dark cherries with sugar and lemon juice to create a thick glaze that I added just before serving.

Thank you all for a truly enjoyable five years!  I look forward to cooking with you and learning from you for years to come.

Cake3 

Lemon & Olive Oil Cake

Adapted from the April 2006 issue of Gourmet

Ingredients

3/4 C extra-virgin olive oil
1 large lemon
1 C cake flour (not self-rising)
5 large eggs, separated, reserving 1 white for another use
3/4 C plus 1 1/2 Tbl sugar
1/2 tsp salt

Method

Preheat oven to 350F. Prepare a 9-inch springform pan with olive oil. Cut a circle of parchment paper, fit it into the bottom of the pan and oil the parchment.

In a medium bowl, finely grate the lemon zest and combine with the flour. In a second bowl, beat the egg yolks with 1/2 cup of sugar using an electric hand mixer until thick and pale, about three minutes.  Add the olive oil and 1 1/2 tablespoons of lemon juice and beat until just combined. (The mixture may appear slightly separated.  This is okay.) Gently stir in the flour mixture with a wooden spoon. 

In a third bowl, beat the egg whites with 1/2 teaspoon of salt using clean beaters until foamy. Add 1/4 cup of sugar a little at time and continue to beat the egg whites until they begin to form soft peaks, about three minutes.  Gently fold 1/3 of the whites into the yolk mixture.  Add the remaining whites gently and combine thoroughly.  Transfer the mixture to the prepared springform pan and gently rap the pan on your work surface a few times to release any large air bubbles.  Sprinkle the top evenly with the remaining 1 1/2 tablespoons of sugar.

Bake until puffed and golden or until a wooden toothpick inserted into the center comes out clean, about 35 minutes. Cool the cake for 10 minutes before removing from the springform pan. After time has elapsed, run a thin knife around the edge of the pan and remove the side. Cool the cake
to room temperature, about an hour. Remove the bottom of the pan, peel
off parchment and transfer cake to a serving plate.

show hide 20 comments

Dave -nibbleanibble - Time with friends is good. Add food into the equation and it gets even better.

Dave -nibbleanibble - Time with friends is good. Add food into the equation and it gets even better.

kekstester - Happy Birthday! Looking for cake recipes mith olive oil, I am more than happy I found this one!

kekstester - Happy Birthday! Looking for cake recipes mith olive oil, I am more than happy I found this one!

dan - Congratulations. I can’t seem to make it five months; five years is nothing to sneeze at.

dan - Congratulations. I can’t seem to make it five months; five years is nothing to sneeze at.

Nishta - Congratulations Gemma! I for one have benefited from Pro Bono Baker’s existence for a large part of those five years…thank you for what you do to bring inspiration into my life.

Nishta - Congratulations Gemma! I for one have benefited from Pro Bono Baker’s existence for a large part of those five years…thank you for what you do to bring inspiration into my life.

shannalee - Happy blog birthday – five years is actually a pretty amazing accomplishment, I think. Here’s to many more delicious recipes and good things to eat!

shannalee - Happy blog birthday – five years is actually a pretty amazing accomplishment, I think. Here’s to many more delicious recipes and good things to eat!

Joanna - Congrats on five great years! Also, that cake is gorgeous.

Joanna - Congrats on five great years! Also, that cake is gorgeous.

Anali - Happy Anniversary Gemma! Love the simple cake and the cherry glaze for that special something extra. ; )

Anali - Happy Anniversary Gemma! Love the simple cake and the cherry glaze for that special something extra. ; )

Gemma - Very true Dave!
Glad you found kekstaster, enjoy!
Thanks Dan! I have to admit, I find the clear focus of your blogs very admirable though.
Nishta, you are so sweet, thank you!
Thank you shannalee, Joanna, and Anali!

Gemma - Very true Dave!
Glad you found kekstaster, enjoy!
Thanks Dan! I have to admit, I find the clear focus of your blogs very admirable though.
Nishta, you are so sweet, thank you!
Thank you shannalee, Joanna, and Anali!

buy r4 ds - Ok I made this cake twice over the holidays and it was a huge hit! I used a round cake pan to bake it instead so the cooking time drops to 25 minutes. I served it with some balsamic vinegar macerated strawberries and fresh whipped cream. Thanks again for the recipe.

buy r4 ds - Ok I made this cake twice over the holidays and it was a huge hit! I used a round cake pan to bake it instead so the cooking time drops to 25 minutes. I served it with some balsamic vinegar macerated strawberries and fresh whipped cream. Thanks again for the recipe.

Gemma - Balsamic strawberries would be an excellent topping. I will have to try that next time!

Gemma - Balsamic strawberries would be an excellent topping. I will have to try that next time!

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