I Love Lemon Cake

Serves: 10


4 eggs

1 cup sugar

1/2 cup Flying Olive Lemon Extra Virgin Olive Oil

1 tsp lemon zest (zest your lemon or lemons first , then squeeze them for juice), more for garnishing, if desired

1/3 cup lemon juice

3 Tbsp Flying Olive Sicilian Lemon Balsamic Vinegar

1/2 teaspoon vanilla extract

1 cup flour

1/2 teaspoon baking powder

1/4 teaspoon salt


Oil a 9-10″ spring form pan and line the bottom with parchment paper. Set oven to 350ºF.

Whip the eggs and sugar together on high speed until fluffy and very pale and almost white, about 5 minutes.

Mix the Flying Olive Lemon Extra Virgin Olive Oil, lemon zest, lemon juice, Flying Olive Sicilian Lemon Balsamic Vinegar, and vanilla extract all together in a large measuring cup with a spout.Turn the mixer speed to low and stream in the lemon mixture.

Whisk the flour and dry ingredients together in a bowl. Fold these in by hand. The mixture will be very fluffy and foamy.

Pour into the prepared spring form pan and bake at 350 for 30 minutes. Check the cake with a toothpick inserted in the middle. If it is clean, take the cake out. If not, place back in the oven for up to 15 more minutes. The top will become quite brown, as will the edges.

Allow the cake to cool 30 minutes in the pan, then unhook the pan, and remove the cake. Cool completely on a rack.

Serve with ice cream, a powdered sugar dusting, whipped cream, Cool Whip, and sprinkle with any leftover lemon zest.

Cake keeps at room temperature, covered, for up to 7 days without suffering loss of texture or quality.

Submitted by Barb L.