Ingredients
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup TAO Lemon Pressato Olive Oil
4 large eggs, separated
1 cup granulated sugar
1/2 cup freshly squeezed lemon juice
1 tablespoon lemon zest
Powdered sugar, for dusting
Directions
Preheat the oven to 350°F. Grease and flour a 9-inch cake pan.
In a medium mixing bowl, combine the flour, baking powder, and salt. Stir in the TAO Lemon Pressato Olive Oil until the mixture is crumbly.
In a separate mixing bowl, beat the egg yolks, sugar, lemon juice, and lemon zest until well combined. Gradually add the egg yolk mixture to the flour mixture, stirring until just combined.
In another mixing bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cake batter, being careful not to overmix.
Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
Serve the cake dusted with powdered sugar and garnished with fresh lemon slices.