![Olive Oil Lemon Cake](http://www.fustinis.com/cdn/shop/articles/20240326153159-desserts_8e43ced8-80ec-4d63-a03c-315c2bcd5868.jpg?v=1713296648&width=1100)
Olive Oil Lemon Cake
Share
Olive Oil Lemon Cake
Category
Desserts
![Image of Olive Oil Lemon Cake](https://images.getrecipekit.com/20240326153159-desserts.jpg?aspect_ratio=16:9&quality=90&)
Ingredients
- ¾ cup Fustini’s Meyer Lemon olive oil
- zest of 1 lemon
- 1-cup cake flour
- 5 large eggs (separated), use 5 yolks and only use 4 of the whites
- ¾ cup plus 1 ½ tablespoon sugar
- 1 handful of sliced or slivered almonds
- ¼ teaspoon salt
Ingredients
Directions
- Beat egg yolks and ½, cup sugar with electric mixer until pale yellow and thick. Reduce speed and add Meyer Lemon olive oil and lemon zest. Gently stir in all of the flour a little bit at a time.
- In another bowl with electric mixer, beat egg whites with ¼, tsp salt until foamy, and then add ¼, cup sugar a little at a time until soft peaks form. Thoroughly fold the beaten egg whites into yolk /flour mixture. Pour into prepared pan, top with almonds and bake until golden and puffy about 45 minutes.