Lemon Olive-Oil Cake

Lemon Olive-Oil Cake
Fat 57% Carbs 37%
Percent Calories

1 serving of lemon olive-oil cake contains 371 Calories. The macronutrient breakdown is 37% carbs, 57% fat, and 6% protein. This is a good source of vitamin e (22% of your Daily Value).

8 servings
Prep Time
60 minutes
Cook Time
45 minutes


  • Sugar

    White, granulated sugar

    ¹³⁄₁₆ cup or 160g

  • Olive oil

    Salad or cooking

    ¾ cup or 162g

  • Wheat flour

    White, cake, enriched

    1 cup unsifted, dipped or 137g

  • Lemons

    Raw, with peel

    1 fruit without seeds or 108g

  • Egg

    Whole, fresh eggs

    5 extra large or 280g


  1. Put oven rack in middle position and preheat oven to 350F. Grease springform pan with some oil, then line bottom with a round of parchment paper. Oil parchment.
  2. Finely grate enough lemon zest to measure 1 1/2 teaspoons and whisk together with flour. Halve lemon, then squeeze and reserve 1 1/2 tablespoons fresh lemon juice.
  3. Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at high speed until thick and pale, about 3 minutes. Reduce speed to medium and add olive oil (3/4 cup) and reserved lemon juice, beating until just combined (mixture may appear separated). Using a wooden spoon, stir in flour mixture (do not beat) until just combined.
  4. Beat egg whites (from 4 eggs) with 1/2 teaspoon salt in another large bowl with cleaned beaters at medium-high speed until foamy, then add 1/4 cup sugar a little at a time, beating, and continue to beat until egg whites just hold soft peaks, about 3 minutes.
  5. Gently fold one third of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly.
  6. Transfer batter to springform pan and gently rap against work surface once or twice to release any air bubbles. Sprinkle top evenly with remaining 1 1/2 tablespoons sugar. Bake until puffed and golden and a wooden pick or skewer inserted in center of cake comes out clean, about 45 minutes. Cool cake in pan on a rack 10 minutes, then run a thin knife around edge of pan and remove side of pan. Cool cake to room temperature, about 1 1/4 hours. Remove bottom of pan and peel off parchment, then transfer cake to a serving plate.

Nutrition Facts

For 1 serving of lemon olive-oil cake (106g)

Nutrient Value %DV
Calories 371
Fats 24g 30%
Saturated fats 4g 20%
Trans fats 0g
Cholesterol 130mg 43%
Sodium 51mg 2%
Carbs 35g 13%
Net carbs 34g
Fiber 1g 3%
Sugar 20g
Protein 6g
Calcium 31mg 3%
Iron 2mg 26%
Potassium 86mg 2%
Vitamin D 1μg 5%
Vitamins and Minerals
Alpha carotene 0μg
Beta carotene 0μg
Caffeine 0mg
Choline 105mg 19%
Copper 0.1mg 8%
Fluoride 0.4μg
Folate (B9) 48μg 12%
Lycopene 0μg
Magnesium 9mg 2%
Manganese 0.1mg 5%
Niacin 1mg 8%
Pantothenic acid 1mg 13%
Phosphorus 86mg 12%
Retinol 56μg
Riboflavin (B2) 0.2mg 19%
Selenium 12μg 21%
Theobromine 0mg
Thiamine 0.2mg 14%
Vitamin A IU 193IU
Vitamin A 56μg 6%
Vitamin B12 0.3μg 13%
Vitamin B6 0.1mg 7%
Vitamin C 10mg 12%
Vitamin D IU 29IU
Vitamin D2 0μg
Vitamin D3 1μg
Vitamin E 3mg 22%
Vitamin K 12μg 10%
Zinc 1mg 5%
Sugar 20g
Sucrose 20g
Glucose 0.1g
Fructose 0g
Lactose 0g
Maltose 0g
Galactose 0g
Starch 0g
Saturated fats 4g 20%
Monounsaturated fats 16g
Polyunsaturated fats 3g
Trans fats 0g
Fatty Acids
Total omega 3 0g
Total omega 6 1g
Alpha Linolenic Acid (ALA) 0g
Docosahexaenoic Acid (DHA) 0g
Eicosapentaenoic Acid (EPA) 0g
Docosapentaenoic Acid (DPA) 0g
Amino Acids
Alanine 0.3g
Arginine 0.3g
Aspartic acid 1g
Cystine 0.1g
Glutamic acid 1g
Glycine 0.2g
Histidine 0.1g
Hydroxyproline 0g
Isoleucine 0.3g
Leucine 0.5g
Lysine 0.4g
Methionine 0.2g
Phenylalanine 0.3g
Proline 0.3g
Serine 0.4g
Threonine 0.2g
Tryptophan 0.1g
Tyrosine 0.2g
Valine 0.4g

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