Lemon Lavender Olive Oil Cake

1. 1

   Preheat oven to 350 F. Grease/oil a 9-inch springform pan, line bottom with parchment paper and oil the parchment.

2. 2

   In a large mixing bowl, combine lemon zest and granulated sugar. Use your fingertips to rub zest into sugar until moist and aromatic. Add egg yolks and beat on high speed until pale and thick (about 5 minutes). Add lemon juice, olive oil & almond extract; beat on medium speed till combined. Remove beaters and switch to a large wooden spoon. Add flour and salt; stir until just combined (try not to overmix); set bowl aside.

3. 3

   In separate clean + dry mixing bowl fitted with whisk attachment (if using a stand mixer), add egg whites. Beat on med-high until foamy. Gradually add 1/4 cup of lavender sugar whilst beating. Continue to beat until soft peaks form (try not to overbeat).

4. 4

   Fold in about 1/3 of the egg whites into yolk mixture to lighten. Add remaining whites and continue to gently fold into batter till just combined.

5. 5

   Pour batter into prepared pan and gently rap against counter once or twice to release air pockets. Sprinkle with 1 Tablespoon of granulated sugar.

6. 6

   Bake 35-40 minutes or until cake top is puffed and golden brown and a thin knife inserted through center comes out clean. Remove pan from oven and place onto cooling rack. Cool for 15 minutes before releasing cake from pan. {Note: if needed, run a thin knife around edges of pan to loosen.}

7. 7

   Don't worry of the cake sinks a bit. ;)

8. 8

   Cool to room temperature. Garnish with sifted confectioners' sugar and almonds before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.