Lemon Olive Oil Cake


  • ¾ Cup The Groves on 41 Lemon Extra Virgin Olive Oil (EVOO)
  • 1 ½ teaspoons finely grated lemon zest (about 1 large lemon)
  • 1 ½ Tablespoon lemon juice
  • 1 Cup Cake Flour (not self rising)
  • 5 Large Eggs Separated
  • ¾ Cup of Sugar; split ½ & ¼
Yield: 8-10 Servings Active Time: 30 minutes Total Time: 2.5 Hours


Preheat to 350 degrees and set rack in middle. Grease spring form pan and line with parchment paper. In small bowl, whisk together lemon zest and cake flour. In another bowl beat egg yolks and ½ cup of sugar (approx. three minutes) on high until thick & pale. Reduce to medium speed and add lemon EVOO and lemon juice until combined. Fold together yolk mixture and flour mixture with wooden spoon. In separate bowl beat egg whites at medium speed with salt until foamy. Slowly add ¼ cup of sugar, continue beating until egg whites hold soft peaks (approx. three minutes). Gently fold 1/3 egg white mixture into yolk mixture, then fold in remaining egg white mixture. Pour batter into pan, gently rap pan on surface twice to release air bubbles. Sprinkle remaining 1½ teaspoon of sugar on cake. Bake for about 45 minutes, until puffed and golden and toothpick inserted in center comes out clean. Cool cake in pan on rack for 10 minutes. Run a knife around the edges then release the side of the pan. Cool cake to room temperature. Remove bottom of pan and parchment paper. Transfer cake to serving platter. Best served with fresh berries, whipped cream and The Groves on 41 Royal Raspberry Olive Oil. Enjoy!
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