We started up our summer camps at Kitchen House this week. Campers explored Italy with their taste buds and made lemon olive oil cake for a sweet treat. This cake is light and fluffy with a vibrant lemon taste and delicate sweetness to balance. There is no raising agent used in this recipe, so it is important to whip a lot of air into the egg whites and to stir them in as gently as possible.

Yields 1- 9 inch cake

Lemon Olive Oil Cake
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  • 5 egg yolks
  • 3/4 cup plus 2 Tbsp granulated sugar, divided
  • 3/4 cup olive oil (regular or extra-virgin: extra-virgin will lend a stronger olive oil flavor to the cake)
  • 2 Tbsp fresh lemon juice
  • 1 cup all-purpose flour
  • Zest of 1 lemon
  • 4 egg whites
  • Optional garnish: whipped cream, berries, mint, powdered sugar


  1. Preheat the oven to 350 degrees. Grease a 9 inch springform pan with nonstick cooking spray. Line the bottom with a circle of parchment paper and grease as well.
  2. In the bowl of a stand mixer fitted with the whisk attachment, whip egg yolks with ½ cup of sugar until thick and pale. Reduce mixer to low, combine the olive oil and lemon juice, and add to egg mixture. It may look curdled at this point which is fine.
  3. Remove bowl from stand. Gently fold in flour and lemon zest with a rubber spatula. Transfer to a new bowl.
  4. Add egg whites to clean mixing bowl with clean whisk attachment, whip until foamy. Slowly add ¼ cup sugar. Continue to whip egg whites to soft peaks.
  5. Gently fold egg whites into olive oil mixture until just barely incorporated. Do not overmix!
  6. Pour into prepared springform pan and sprinkle with remaining 2 Tbsp of sugar. Bake until toothpick inserted in middle of cake comes out clean, 30-35 minutes.
  7. Let cool for 10 minutes in pan. Removes sides and cool completely.
  8. Serve cut into wedges with any of the above optional garnishes.