Lemon Olive-Oil Cake

...I'm back to my world
And we're back to being friends
Wait and see me,
Tonight let's do this thing...
(Dave Matthews Band, Say Goodbye)

Yes I'm back to my world. For one day, for one night, or who knows. Because there's nothing to do, despite the laziness, the hot weather, the cold weather, the tiny kitchen, the empty fridge, despite vacations, work, the ticking of time, the sleepless nights, love that comes and go, removals, birthdays, Christmas and mid-summer holidays, despite the road trips - with an RV or a sidecar -, new boots and vintage shopping, licorice candies, sunglasses, bathing suits and cowboy hats, that happy moment always comes, when you decide to bake yet another cake. And maybe it's one of those simple and reasonable cakes, those who ask nothing but surprise you with their supersoft deliciousness. And they make you think you are inside a slice of peace.
So tonight let's do this thing, and tomorrow... who knows.

Lemon Olive-Oil Cake
for a springform pan of 9" diameter

flour 250 gr
sugar 150 gr
eggs 4
lemons 2
extra virgin olive oil 180 ml
baking powder 7 gr
buttermilk 100 gr
salt a pinch

Grate the zest of the lemons and mix it with flour and baking powder. Whisk the egg yolks with 100 grams of sugar until the mixture is thick and pale, then add juice of one lemon, olive oil and buttermilk, and beat. Gradually add the flour mixture and stir until the batter is combined.
In a separate bowl, whisk the egg whites with a pinch of salt, then add 50 grams of sugar and keep beating until stiff. Gently mix the egg whites into the rest of the batter, folding them in from top to bottom, taking care not to deflate them.
Transfer batter into a springform pan greased with oil and lined with parchment paper at the bottom. Sprinkle the surface with a tablespoon of sugar and bake at 350 for about 45 minutes, until a toothpick inserted in the middle comes out clean. Let the cake cool off in the pan, then remove the parchment paper and transfer it to a serving plate.