Lemon Olive-Oil Cake
Yield: 12 - 6 oz. servings
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. Preheat the oven to 325°F. Line the bottom of a 9″ x 3″ springform pan with parchment paper. Butter the pan and paper. Place the heavy cream, ¼ cup of the sugar, and vanilla in the bowl of an electric mixer fitted with a whipping attachment. Whip until stiff peaks are formed. Transfer to a covered storage container, label, date, and refrigerate until needed. CCP: Refrigerate at 41°F, or below. In a large stainless-steel mixing bowl, sift the flour, baking powder, and salt together. Separate the eggs into individual mixing bowls. Place the egg whites in the bowl of an electric mixer fitted with a whipping attachment. Whip the whites until stiff peaks are formed. Transfer to a clean stainless-steel mixing bowl. Combine the egg yolks, the remaining granulated sugar, and 4 Tbsp. lemon zest in the bowl of an electric mixer fitted with a whipping attachment. Beat on medium speed until the mixture thickens, turns pale yellow, and forms ribbons when the whip is lifted from the mixture. Whisk the olive oil, ricotta cheese, buttermilk, and ½ cup lemon juice together in a stainless-steel mixing bowl. Fold into the flour mixture. Fold in the egg-yolk mixture and the egg whites. Do not overmix. Pour the batter into the prepared springform pan. Place the pan in the preheated oven. Rotate the pan after 25 minutes. Bake until the top of the cake is golden and the center bounces back when touched. Insert a toothpick into the center of the cake—it will come out clean when the cake is done. Baking time is about 45 minutes. Unmold the cake from the pan. Leave the cake on the pan bottom to cool. Glaze the cake while it’s still slightly warm. Combine 3 Tbsp. lemon juice with the powdered sugar in a stainless-steel mixing bowl. Whisk until completely smooth. Pour the glaze over the top of the warm cake. Allow it to set and dry.