lemon olive oil cake

• 5 eggs separated
• 3/4 cup sugar divided
• 2 lemons zest and juice
• 1/2 tsp salt
• 1/2 cup EVOO
• 1 cup a/p flour

1. Heat oven to 350 in a large bowl whisk together yokes and 1/2 cup of the sugar.
2. Whisking until thick and pale yellow then add lemon zest, lemon juice, salt, and olive oil.
3. Whisk to combine.
4. Gently STIR in flour until just incorporated.
5. In a medium bowl beat whites until starting to thicken then slowly add in 1/4 cup sugar.
6. Beat on medium until soft peaks.
7. Then GENTLY fold in egg whites into the yoke mixture until just combined.
8. Pour batter into a nonstick sprayed & parchment lined 9 inch spring form pan.
9. Bake for 35 minutes until golden.
10. Cake tester should come out clean.
11. Let it cool in pan at least 1 hour before removing from pan to slice and devour!!
12. !

eggs, sugar, lemons, salt, evoo, flour

Taken from cookpad.com/us/recipes/474936-lemon-olive-oil-cake (may not work)