Meyer Lemon Olive Oil Cake - Gourmet Magazine

Meyer Lemon Olive Oil Cake from Gourmet Magazine (I miss you every month, Gourmet....)

My dad has a Meyer lemon tree. Growing up, it was just the lemons we would use. But now that I'm grown up, I know that tree is magic. Meyer lemons have a great smell, flavor and give tons of juice (as well as seeds).

I've been the Meyer Lemon Fairy recently...dropping these gems off around town - see what tendercrumb and justjenn have been making. I've made a few things, and wanted to try this Lemon Olive Cake!

I added zest from two lemons in the batter.

It is helpful if you have two Kithenaid bowls. I am really fortunate to have two of them...one to use with the yolks and one to whip the egg whites.

The cake is really light and refreshing. It is dairy-free and uses eggs to leaven the soft cake flour.

Recipe:
Lemon Olive-Oil Cake - Adapted from Gourmet Magazine, April 2006

3/4 cup olive oil (extra-virgin if desired), plus additional for greasing pan
1 large lemon (see below for amounts of zest and juice needed)
1 cup cake flour (not self-rising)
4 egg whites
5 egg yolks
3/4 cup plus 1 1/2 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 and oil parchment. (I used Pam with Flour spray instead)

Finely grate enough lemon zest to measure 1 1/2 teaspoons (I didn't measure mine...I love zest and used two lemons...probably 1 Tablespoon) and whisk together with flour. Halve lemon, then squeeze and reserve 1 1/2 Tablespoons fresh lemon juice.

Beat together five egg yolks and 1/2 cup sugar in a large bowl with an electric mixer at high speed until thick and pale, about 3 minutes. (I used the whisk attachment) 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 1/2 teaspoon salt in another large bowl with cleaned beaters at medium-high speed until foamy, then add 1/4 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 1 1/2 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 1 1/4 hours. Remove bottom of pan and peel off parchment, then transfer cake to a serving plate.