Lemon Delight Cake


5 egg yolks (save 4 egg whites)

3/4 C plus 2 Tbsp granulated sugar, divided

3/4 C Meyer Lemon Olive Oil

2 Tbsp fresh lemon juice

1 C all-purpose flour

zest of 1 lemon

4 egg whites  

Whipped cream, powdered sugar, and berries for serving

Preheat oven to 350 degrees.  Grease a 9 inch springform pan with olive oil.  Line the bottom with parchment paper and grease that as well.  In a stand mixer with a wire whisk attachment, whip the egg yolks with 1/2 C of the sugar until pale and thick.  Combine the olive oil and lemon juice and with the mixer running low, slowly add it to the yolk mixture.  It may look slightly curdled.  Add the flour and lemon zest and gently fold into the yolk-olive oil mixture with a spatula.  Transfer this to a separate bowl and set aside.  With a clean whisk attachment, whip the egg whites until foamy.  Slowly add1/4 C sugar and continue to beat to soft peaks.  Gently fold into the olive oil mixture, barely until incorporated.  Do not overmix.  Spread into the prepared pan and sprinkle with 2 Tbsp of sugar.  Bake until a toothpick comes out clean, 30-35 minutes.  Cool for 10 minutes, then remove sides of the pan and cool completely.  Dust with powdered sugar and serve with shipped cream and fresh berries.  Enjoy!