Lemon Olive Oil Cake
"This cake highlights the fruit-forward qualities of the olive oil, while balancing out the citrus notes from the lemon. You can substitute a different citrus fruit, or even add some fresh herbs to make this cake yours — I love adding some fresh lemon thyme and serving it with a dollop of yogurt. — Maria Loi and Sarah Toland, The Greek Diet Click Here to See More Cake Recipes..."
INGREDIENTS
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1 Cup extra-virgin olive oil, plus more for the cake pan
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2 Cups cake flour (not self-rising)
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3 Tablespoons grated lemon zest
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4 eggs, separated, plus 1 egg yolk
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¾ Cup plus 1½ tablespoons sugar
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3 Tablespoons fresh lemon juice
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½ Teaspoon salt
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