Preheat oven to 350 and place oven rack in the center of the oven.

Cut a piece of parchment the size of the bottom of the springform pan. (Place the pan on a piece of parchment paper, draw a circle with pencil--pen won’t transfer. Cut the circle inside the line.)

Grease the pan and the paper with olive oil. Line the bottom of the pan with the parchment.

Zest the lemon.

Beat 5 egg yolks and 1/2 cup sugar until pale yellow and thickened. The batter will lay back over itself in ‘ribbons’ at this point, if you pull the beaters out of the batter.

On a lower setting, add the olive oil and reserved lemon juice (1 1/2 Tbsp). Mixture may separate or not fully combine.With a wooden spoon, add flour/zest mixture to egg yolk/sugar/olive oil/lemon juice mixture.

Stir just until combined and let rest.

Clean the beaters thoroughly and beat 4 egg whites in a clean bowl until foamy.

Add the rest of the sugar (1/4 cup) slowly while beating the egg whites until they hold stiff peaks--about 3-4 minutes.

Gently fold in one-third (ish) of the egg whites into the yolk batter. Then gently fold in the rest of the whites. Think ‘lightening’ rather than ‘mixing’ the batter.

Carefully pour the batter into the springform pan. Gently tap the pan against the counter to release any air bubbles.

Shower top of batter with 1 1/2 Tbsp sugar.Bake until toothpick inserted into cake’s center comes out clean--about 45 minutes. Top will be golden brown.

Cool the cake in the pan for 10 minutes.

Run a thin knife between the cake and the pan before releasing the clasp.

Let cool another 90 minutes before removing the bottom of the pan and peeling back parchment paper.