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Lemon Cake with Olive Oil
A light and fluffy lemon cake made with olive oil.
Course
Dessert
Cuisine
Italian
Prep Time
30
minutes
minutes
Cook Time
40
minutes
minutes
0
minutes
minutes
Total Time
1
hour
hour
10
minutes
minutes
Servings
8
servings
Calories
348
kcal
Author
Leigh Anne Wilkes
Ingredients
3/4
C
extra virgin olive oil
2
Tbsp
lemon juice
1
tsp
lemon zest
1
C
cake flour
5
eggs
large, seperated
3/4
C
sugar
divided
1/2
tsp
salt
berries and whip cream to garnish
Instructions
Heat oven to 350 degrees.
Line the bottom of a 9 inch springform pan with parchment paper. Do not grease pan.
Grate lemon zest and add to flour.
Beat together egg yolks and 1/2 C sugar until it is thick and pale. 2-3 minutes
Add in olive oil and lemon juice.
Mix until just combined.
Add in flour until just combined.
Beat egg whites with salt until foamy.
Add in 1/4 C sugar a tablespoon at a time, beating until it forms a soft peak.
Fold 1/2 of the egg whites into yolk mixture.
Fold in remaining egg whites.
Put batter into springform pan.
Gently hit pan onto a hard surface 2-3 times to release air bubbles.
Sprinkle to of batter lightly with sugar.
Bake until golden brown and toothpick comes out clean.
Allow to cool, approx. 30 minutes
Run a knife around edge of pan and remove sides of pan.
Nutrition
Calories:
348
kcal
|
Carbohydrates:
31
g
|
Protein:
5
g
|
Fat:
23
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
16
g
|
Trans Fat:
1
g
|
Cholesterol:
102
mg
|
Sodium:
185
mg
|
Potassium:
58
mg
|
Fiber:
1
g
|
Sugar:
19
g
|
Vitamin A:
149
IU
|
Vitamin C:
2
mg
|
Calcium:
19
mg
|
Iron:
1
mg