Lemon Olive Oil Cake

 

Serves 8

1. Preheat oven to 350°F.
2. Grease and flour a round tube-pan.
3. Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at high speed until thick and pale, about 3 minutes.
4. Reduce speed to medium and add olive oil (3/4 cup) and lemon juice, beating until just combined (mixture may appear separated).
5. Using a wooden spoon, stir in flour mixture (do not beat) until just combined.
6. 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 the sugar a little at a time, beating, and continue to beat until egg whites just hold soft peaks, about 3 minutes.
7. Gently fold one third of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly.
8. Pour batter into pan.
9. Bake until puffed and golden and a wooden pick or skewer inserted in center of cake comes out clean, about 45 minutes.
10. Cool cake in pan on a rack.
11. Place pan on a plate and turn upside down and remove pan.
12. To make the candied lemons, place lemons, water and sugar in a pot and bring to a boil.
13. Let simmer for 15 minutes.
14. Remove from heat and let cool.
15. Place candied lemon slices on top of cake and pour a good amount of the syrup over the whole cake.
16. Serve and enjoy.

TIP:

You can candy your lemon slices a day beforehand to save time.