Lemon Olive-Oil Cake

120 mins (prep 30)
5 ingredients
makes 8 servings
Our food editors were split down the middle as to whether this cake was better when made with extra-virgin or regular olive oil. Using extra-virgin results in a fruitier, more pronounced olive-oil flavor, while regular olive oil yields a lighter taste. Both are delicious — you won't be disappointed with either result.

Categories:  quick-&-easy , birthday , italian , traditional , spring ,
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  • 3/4 cup olive oil (extra-virgin if desired), plus additional for greasing pan
  • 1 large lemon
  • 1 cup cake flour (not self-rising)
  • 5 large eggs, separated, reserving 1 white for another use
  • 3/4 cup plus 1 1/2 tablespoons sugar
  • special equipment: a 9-inch (24-cm) springform pan; parchment paper


Serving Size (53.99 g)
Servings 8
Amount per Serving
Calories 308.51 Calories from Fat 201.96
% Daily Value *
Total Fat 22.44g 276.13%
Saturated Fat 3.1g 124.01%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 1.05mg 0.35%
Total Carbohydrate 24.46g 65.24%
Dietary Fiber 0.5 g 16.09%
Sugars 1.48 g %
Protein 2.43g 38.8%
Vitamin A 0.0IU% Vitamin C 0.0mg%
Calcium 4.38mg% Iron 2.29mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large lemon, large eggs, plus, a, special equipment