Go Back
+ servings
A slice of lemon olive oil cake on a pink plate on a yellow surface.
Print Recipe
4.89 from 9 votes

Lemon Olive Oil Cake

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?
Prep Time1 hr 30 mins
Cook Time45 mins
Total Time2 hrs 15 mins
Course: Dessert
Cuisine: American
Servings: 10 Servings
Calories: 282kcal

Ingredients

Cake

  • 1 cup cake flour spooned and leveled
  • 2 teaspoons lemon zest
  • 3 tablespoons lemon juice fresh is best
  • 5 egg yolks
  • ¾ cup extra virgin olive oil
  • 4 egg whites
  • ¾ cup +1 tablespoon granulated sugar divided

Toppings

Instructions

  • 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

Notes

  • 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.

Nutrition

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