Super Easy Lemon Olive Oil Cake

Too few ratings

Devin

Community Member

Difficulty

Easy 👌
15
min.
Preparation
15
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
egg yolks
egg whites
½ cup sugar
¼ cup extra virgin olive oil (plus a little extra)
¼ cup all-purpose flour
1 tsp vanilla extract (plus a little extra)
¼ tsp kosher salt
zest of one lemon (optional)
juice of one lemon
confectioner’s sugar
milk
2 pinches kosher salt
neutral oil w/ high smoke point

Utensils

  • oven
  • six-inch cast iron pan
  • 2 whisks
  • medium mixing bowl
  • large mixing bowl
  • rubber spatula
  • small mixing bowl
  • something to stir with (spoon, fork, etc)
  • Step 1/10

    • neutral oil w/ high smoke point
    • oven
    • six-inch cast iron pan

    Preheat oven to 425° Fahrenheit. To a six- inch cast iron skillet add enough oil to just cover the bottom. Place skillet in the preheating oven on the middle rack.

  • Step 2/10

    • egg yolks
    • ½ cup sugar
    • ¼ tsp kosher salt
    • whisk
    • medium mixing bowl

    In a medium bowl add egg yolks and gradually whisk in all of the white sugar and 1/4 tsp salt until you have a thick paste.

  • Step 3/10

    • ¼ cup all-purpose flour
    • 1 tsp vanilla extract (plus a little extra)
    • zest of one lemon (optional)
    • juice of one lemon
    • ¼ cup extra virgin olive oil (plus a little extra)

    To egg/sugar paste add 1/4c. olive oil, lemon juice, lemon zest, and flour and mix to combine.

  • Step 4/10

    • egg whites
    • 2 pinches kosher salt
    • large mixing bowl
    • whisk

    In a large mixing bowl add egg whites and a pinch of salt. Whip whites to stiff peaks. (Pro Tip: After you cut your lemon but before you juice it, wipe the inside of the mixing bowl down the cut sides of the lemon. This insures that the egg whites actually whip up into stiff peaks.)

  • Step 5/10

    • rubber spatula

    Add whipped egg whites to the egg yolk mixture and gently fold in to combine.

  • Step 6/10

    Add batter to preheated cast iron skillet and bake until top is golden brown (this could take anywhere from ten to fifteen minutes, it really depends not how hot the pan is when you add the batter)

  • Step 7/10

    • confectioner’s sugar
    • milk
    • small mixing bowl
    • something to stir with (spoon, fork, etc)

    While cake is baking make icing. In a small mixing bowl add a little confectioner’s sugar, a splash of vanilla, a splash of milk, a splash of olive oil, a little lemon juice, and a pinch of kosher salt. Mix together adjusting the amounts to your preference of taste and consistency. (I went with a more vanilla forward, “drizzable” icing)

  • Step 8/10

    Let cake cool on a rack for at least five minutes before icing. (The longer the cake cools before you ice it the better the icing will hold up.)

  • Step 9/10

    Just Enjoy!

  • Step 10/10

    P.S. Texture-wise and flavor-wise it is best to let the cake cool completely before eating if you can wait, but it will still be delicious if you can’t.

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