Lemon Zested Olive Oil Cake
Lemon Zested Olive Oil Cake
    For the Topping:
    For the Cake:
    1. Heat oven to 350 degrees. Grease a 9-inch springform pan with oil. Line bottom with a round of parchment paper and oil the parchment. For the topping: In a mini food processor, pulse the sugar and lemon zest until moist and fragrant, about 30 seconds. Set aside. In a bowl, whisk together flour and salt. In a large bowl with an electric mixer, beat the 5 egg yolks, lemon zest, and ½ cup sugar at high speed until thick and pale, about 3 minutes. Reduce speed to medium and add olive oil and lemon juice, beating until just combined (mixture may appear separated). Using a rubber spatula, stir in flour mixture until just combined. In a large clean bowl with cleaned beaters, beat the 4 egg whites at medium-high speed until foamy, then add ¼ cup sugar a tablespoon at a time, beating, and continue to beat until egg whites just hold soft peaks, about 3 minutes. Gently stir one-third of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly until no streaks of white remain. Transfer batter to prepared pan and gently rap against work surface once or twice to release any air bubbles. Sprinkle top evenly with lemon sugar. Bake until puffed and golden and a wooden pick or skewer inserted in center of cake comes out clean, about 35-45 minutes. Cool cake in pan on a rack 10 minutes, then run a thin knife around edge of pan and remove side of pan. Cool cake to room temperature. Remove bottom of pan and peel off parchment, then transfer cake to a serving plate.