Lowcountry Lemon Basil Olive Oil Cake
- 3/4 cup Lowcountry Olive Oil Basil Olive Oil
- Zest of a large lemon
- 1 1/2 tablespoons lemon juice
- 1 cup cake flour
- 5 egg yolks
- 4 egg whites
- 1/2 teaspoon salt
- 3/4 cup white sugar
- 2 tablespoons raw sugar
Preheat the oven to 350 F. Use oil to grease a 9” springform pan. Line the bottom with a round of parchment paper, then oil the parchment.
Whisk the lemon zest and cake flour in a small bowl and set aside.
Beat the yolks and 1/2 cup white sugar in an electric mixer at high speed for 3 minutes, or until thick and lightened. Reduce the speed to medium and add the basil olive oil and lemon juice, beating until just combined. Use a wooden spoon to gently stir in the flour-zest mixture until just combined.
In a new, clean bowl, beat the egg whites and salt at medium-high speed until foamy. Gradually add the remaining 1/4 cup white sugar, a bit at a time, beating until the egg whites hold soft peaks (about 3 minutes.)
Fold a third of the whites into the batter to lighten it, then gently fold in the remaining whites until no streaks remain.
Transfer the batter to the springform pan and gently rap it against the counter once or twice to release air. Sprinkle with the raw sugar. Bake until the cake is puffed and golden and a toothpick comes out clean, about 45 minutes. Let the cake cool 10 minutes in the pan before running a knife around the edge and removing the sides of the springform. Cool completely to room temperature, about 75 minutes, before peeling off the bottom
parchment and transferring cake to a plate.