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This is a cake that I have wanted to try making for quite some time. Using olive oil instead of butter produces a light, fine-textured crumb, and its flavor is barely noticeable when you add lemon zest. So that this cake has a good height, we beat the eggs (yolk and whites) with the sugar. The key is to mix the eggs first until they are foamy, then add sugar and keep beating until you get a fluffy, pale yellow batter.

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September, 2022

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