Lemon Olive-Oil Cake

Ingredients

a springform pan and parchment paper
3/4 cup olive oil (extra-virgin if desired), plus
additional for greasing pan
1 1/2 teaspoons lemon finely grated zest
1 1/2 tablespoons fresh lemon juice
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

Directions:

Heat oven to 350°F. Lightly grease a springform pan and line bottom of pan with oiled parchment paper.

Whisk together with lemon zest and flour. In a separate bowl, beat together yolks and 1/2 cup sugar until thick and pale, about 3 minutes. Add olive oil  and lemon juice and mix until just combined. Fold in flour mixture.
In a separate bowl, beat egg whites (from 4 eggs) with ½ teaspoon salt until foamy. Add 1/4 cup sugar a spoon at a time, beating, and continue to beat until egg whites form soft peaks, about 3 minutes. Fold egg whites into yolk/flour batter.
Transfer batter to springform pan and gently rap against work surface once or twice to release any air bubbles. Sprinkle top evenly with remaining 1 1/2 tablespoons sugar. Bake until puffed and golden about 45 minutes