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lemon olive oil cake
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5 from 1 vote

Lemon Olive Oil Cake with Lemon Crème Fraiche

I prefer to use organic extra virgin olive oil, but regular or "light" olive oil works. If you don't have pastry flour, regular all-purpose flour works fine, just sift it twice. It does make for a slightly denser finished product. If you'd like to make this cake gluten-free, I recommend using Bob's Red Mill gluten-free flour or Cup4Cup.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dessert
Cuisine: Italian
Servings: 10 slices
Author: Marcia W. Smart

Ingredients

  • 3/4 cup extra virgin olive oil plus additional for greasing pan
  • 1 large lemon
  • 1 cup pastry flour
  • 5 large eggs separated
  • 3/4 cup white sugar
  • 1 1/2 tablespoons Turbinado or Demerara sugar or white sugar

For Garnish:

  • 1 cup crème fraiche
  • 1/2 cup lemon curd
  • Blueberries blackberries or raspberries

Instructions

  • Place oven rack in middle position and preheat oven to 350°F. Grease springform pan with olive oil
  • Finely zest 1 1/2 teaspoons of lemon and whisk together with the flour. Halve the lemon, then squeeze and reserve 1 1/2 tablespoons fresh lemon juice.
  • Using the paddle attachment, in a large bowl beat together yolks and 1/2 cup sugar at high speed until thick and very pale yellow, about 3 minutes. 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 or rubber spatula, stir in flour mixture (do not beat) until just combined.
  • Using the whisk attachment, in a clean large bowl beat egg whites with 1/2 teaspoon salt at medium-high speed until foamy, then add 1/4 cup sugar in a slow pour, 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 the base, then fold in remaining whites gently but thoroughly.
  • Transfer batter to springform pan. 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 hour. Can be made 1-2 days ahead, completely cooled, and wrapped well in plastic wrap.
  • To make the garnish, in a medium bowl stir together the crème fraiche and lemon curd. Place a dollop on top of each slice of cake when serving and top with fresh berries. For dinner parties, you can serve the whole cake on a slightly rimmed cake stand or cake plate.
  • Note: Adapted from a 2006 Gourmet magazine recipe.