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Lemon Olive Oil Cake

Course Dessert
Cuisine American
Prep Time 1 hour 30 minutes
Cook Time 45 minutes
Total Time 2 hours 15 minutes
Servings 10 Servings
A slice of lemon olive oil cake on a pink plate on a yellow surface.

This Lemon Olive Oil Cake is brightened up with fresh and vibrant lemons making it perfect for brunch or dessert! It's just 5-ingredients and 300 calories per serving, are you in love yet?





  • Preheat the oven to 350°F.
  • Place a piece of parchment paper over the bottom of an 8-inch springform pan and then clip the sides around it. Trim away the excess parchment paper, leave just a bit of a lip.
  • Add a couple drops of olive oil to a paper towel and rub down the sides of the pan with it.
  • Grate the lemon zest into a large bowl with the cake flour, stir and set aside.
    1 cup cake flour, 2 teaspoons lemon zest
  • In a large bowl or stand mixer, beat together ½ cup of sugar and the egg yolks on high speed until pale and creamy, about 3 minutes.
    ¾ cup +1 tablespoon granulated sugar, 5 egg yolks
  • Reduce speed to medium and slowly add the olive oil and lemon juice. Beat until just combined, mix may look separated.
    ¾ cup extra virgin olive oil, 3 tablespoons lemon juice
  • Use a wooden spoon or rubber spatula to gently incorporate the flour mixture into the wet ingredients, DO NOT BEAT!
  • In another bowl, or after transferring the batter to the flour bowl and cleaning your stand mixer, beat the egg whites at medium-high speed until foamy.
    4 egg whites
  • Slowly begin adding ¼ cup of sugar and continue beating on high until soft peaks form, about 3 minutes.
    ¾ cup +1 tablespoon granulated sugar
  • Gently mix ⅓ of the egg whites into the batter to lighten it, then gently but thoroughly fold in the remaining egg whites.
  • Pour batter into the prepared springform pan and lightly rap a couple times on a flat surface to remove air bubbles.
  • Sprinkle top of the batter with 1 tablespoon of sugar and bake for 42 to 45 minutes until the cake is puffy and golden brown and a toothpick comes clean from the center.
    ¾ cup +1 tablespoon granulated sugar
  • Cool the cake in the pan on a cooling rack for 10 minutes, then run a paring knife around the edge of the pan and remove the sides and bottom to let the cake finish cooling.
  • Once the cake has cooled and you're ready to serve. Top with whipped cream, candied lemons, fresh berries, and mint if desired.
    Whipped Cream, Candied Lemons, Fresh Berries, Fresh Mint


  • This cake was originally published as grapefruit but has been updated. Any citrus will work with this recipe.
  • Cake can be made up to one day ahead of time.
  • Extra Virgin or regular Olive Oil can be used. I chose to use Extra Virgin because it brings out the zest in the cake, but regular olive oil will yield a lighter texture.
  • This cake is best served at room temperature.
  • Slightly Adapted from Epicurious.


Calories: 282kcal | Carbohydrates: 25g | Protein: 4g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 97mg | Sodium: 25mg | Potassium: 48mg | Fiber: 0.4g | Sugar: 15g | Vitamin A: 131IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 0.5mg

Find it online: www.sugarandsoul.co/lemon-olive-oil-cake/