Lemon Olive-Oil Cake Recipe | Epicurious.com
"Our food editors were split down the middle as to whether this cake was better when made with extra-virgin or regular olive oil. Using extra-virgin results in a fruitier, more pronounced olive-oil flavor, while regular olive oil yields a lighter taste. Both are delicious ? you won't be disappointed with either result...."
INGREDIENTS
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3/4 cup olive oil (extra-virgin if desired), plus additional for greasing pan
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1 large lemon
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1 cup cake flour (not self-rising)
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5 large eggs, separated, reserving 1 white for another use
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3/4 cup plus 1 1/2 tablespoons sugar
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