1 to 2 large Meyer Lemons
1 cup extra virgin olive oil
Gently wash the lemons and remove the yellow part/zest with a pairing knife, avoiding the white pith of the lemons.
Pour the olive oil in a non-reactive pan, and place the lemon zest in the olive oil. Warm over medium heat but DO NOT ALLOW TO SIMMER. Keep the oil below simmer for about 10 minutes. Remove the oil from the heat and allow to cool.
Strain peel/zest out of the oil into a clean jar/bottle/container. Store in a cool, dark place.
Makes 1, 9-inch Cake or 8 servings
Special equipment: a 9-inch (24-cm) Springform pan; parchment paper
3/4 cup Meyer Lemon infused extra-virgin olive oil, plus additional for greasing pan
1-2 large Meyer Lemons: zested (2 teaspoons) and juiced (1 1/2 Tablespoons)
1 cup cake flour (not self-rising)
5 large eggs, separated, reserving 1 white for another use
3/4 cup plus 1 1/2 tablespoons sugar
CLICK HERE FOR THE RECIPE (external site)
- Used 2 teaspoons of grated Meyer Lemon zest. Next time, may bump this up to 4 teaspoons (1 tablespoon + 1 teaspoon).
- Baking time adjusted between 30-35 minutes (from my oven).
- Next time may try using an 8-inch springform pan for a higher cake.
- Adding some rosemary, maybe even some crystallized ginger would be a tasty variation.