Lemon Olive Oil Cake

Lemon Olive Oil Cake requires approximately 2 hours and 5 minutes from start to finish. For 80 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. One serving contains 499 calories, 6g of protein, and 34g of fat. This recipe serves 8. It is brought to you by The Baking Pan. Head to the store and pick up confectioners' sugar, eggs, granulated sugar, and a few other things to make it today. Plenty of people made this recipe, and 527 would say it hit the spot. With a spoonacular score of 23%, this dish is not so spectacular. Similar recipes are Meyer Lemon and Olive Oil Chiffon Cake with Lemon Poppyseed Curd, Lemon Olive-Oil Cake, and Olive Oil Cake with Lemon Curd.

Servings: 8

Preparation duration: 90 minutes

Cooking duration: 35 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a small mixing bowl, combine flour and lemon zest; whisk together to mix. Set aside.In a small bowl, combine olive oil and lemon juice; stir together to mix. Set aside.In a large bowl of an electric mixer add the 5 egg yolks. Using the whisk attachment beat egg yolks 3 to 5 minutes on medium-high speed until the egg foam becomes thick and lemon colored. With the mixer on medium speed, slowly add cup of the sugar to the eggs, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 5 minutes to add all of the sugar, and beating until the eggs and sugar are fully incorporated. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. The mixture will be thick and a pale yellow color.With the mixer on medium speed, slowly pour the olive oil mixture into the batter in a slow steady stream, and then continue mixing for another 1 minute until well blended.Remove the bowl from the mixer. Using a balloon type whisk or large rubber spatula, fold the flour mixture into the eggs, using about 3 to 4 turns with each addition of flour, and making sure to reach to the bottom of the bowl as you fold. Do not worry about incorporating all the flour until the last addition, as too much handling will deflate the batter. The flour should be added quickly in 2 to 3 additions.In another large mixing bowl and using clean beaters, beat the 4 egg whites with an electric mixer until foamy. Add the salt, and beat until soft peaks just begin to form. Add the remaining cup sugar; continue beating until the peaks are still soft and shiny, but stop before reaching stiff peaks. Using a balloon type wire whisk or large rubber spatula, gently fold about of the beaten egg whites into the batter to lighten the batter, and then fold in the remaining egg whites just until incorporated, do not over mix.Topping: Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon. Gently rap the pan once or twice against the work surface to release air bubbles. Sprinkle the top of the batter evenly with 1 tablespoons granulated sugar.Bake: Bake 35 minutes or until the cake is golden brown on top and springs back when lightly touched and a wooden toothpick or skewer inserted in the center of the cake comes out clean. Remove from the oven and place on a wire cooling rack to cool. Let cool for 10 minutes then run a thin knife around the edge of the pan, gently pressing into the side of the pan to avoid gouging the cake. Remove the sides of the springform pan. Place the cake on the wire cooling rack to finish cooling.Rinse and drain the basil leaves. Chop or tear the leaves into small pieces. Set aside.In a small heavy-bottomed pan add the whipping cream and heat over medium heat just until the cream begins to simmer. Turn off the heat and add the basil leaves. Cover the pan and let cream and basil steep for about 30 minutes.Pour the cream through a mesh strainer into a medium-sized bowl to remove the basil leaves, discard the leaves.Cover the cream and refrigerate 6 to 8 hours or overnight.Using an electric mixer, beat the chilled infused cream until soft mounds form; gradually add the sugar, continue beating until thick and stiff. Refrigerate until ready to serve.Sprinkle the top of each cake piece with confectioners sugar and serve with whipped cream and fresh berries.

 

Step by step:

1. In a small mixing bowl, combine flour and lemon zest; whisk together to mix. Set aside.In a small bowl, combine olive oil and lemon juice; stir together to mix. Set aside.In a large bowl of an electric mixer add the 5 egg yolks. Using the whisk attachment beat egg yolks 3 to 5 minutes on medium-high speed until the egg foam becomes thick and lemon colored. With the mixer on medium speed, slowly add cup of the sugar to the eggs, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 5 minutes to add all of the sugar, and beating until the eggs and sugar are fully incorporated. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. The mixture will be thick and a pale yellow color.With the mixer on medium speed, slowly pour the olive oil mixture into the batter in a slow steady stream, and then continue mixing for another 1 minute until well blended.

2. Remove the bowl from the mixer. Using a balloon type whisk or large rubber spatula, fold the flour mixture into the eggs, using about 3 to 4 turns with each addition of flour, and making sure to reach to the bottom of the bowl as you fold. Do not worry about incorporating all the flour until the last addition, as too much handling will deflate the batter. The flour should be added quickly in 2 to 3 additions.In another large mixing bowl and using clean beaters, beat the 4 egg whites with an electric mixer until foamy.

3. Add the salt, and beat until soft peaks just begin to form.

4. Add the remaining cup sugar; continue beating until the peaks are still soft and shiny, but stop before reaching stiff peaks. Using a balloon type wire whisk or large rubber spatula, gently fold about of the beaten egg whites into the batter to lighten the batter, and then fold in the remaining egg whites just until incorporated, do not over mix.Topping: Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon. Gently rap the pan once or twice against the work surface to release air bubbles. Sprinkle the top of the batter evenly with 1 tablespoons granulated sugar.

Bake

1. Bake 35 minutes or until the cake is golden brown on top and springs back when lightly touched and a wooden toothpick or skewer inserted in the center of the cake comes out clean.

2. Remove from the oven and place on a wire cooling rack to cool.

3. Let cool for 10 minutes then run a thin knife around the edge of the pan, gently pressing into the side of the pan to avoid gouging the cake.

4. Remove the sides of the springform pan.

5. Place the cake on the wire cooling rack to finish cooling.Rinse and drain the basil leaves. Chop or tear the leaves into small pieces. Set aside.In a small heavy-bottomed pan add the whipping cream and heat over medium heat just until the cream begins to simmer. Turn off the heat and add the basil leaves. Cover the pan and let cream and basil steep for about 30 minutes.

6. Pour the cream through a mesh strainer into a medium-sized bowl to remove the basil leaves, discard the leaves.Cover the cream and refrigerate 6 to 8 hours or overnight.Using an electric mixer, beat the chilled infused cream until soft mounds form; gradually add the sugar, continue beating until thick and stiff. Refrigerate until ready to serve.Sprinkle the top of each cake piece with confectioners sugar and serve with whipped cream and fresh berries.

Nutrition Information:

covered percent of daily need

 

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