Lemon Olive Oil Cake

Cooking Time: 45-50 min    Servings: 6-8

Products needed:

Eureka Lemon Olive Oil

to ingredients: remove Confectioners sugar and add: 2 tsp Olive Scene Cranberry Pear, Ripe Peach, or Pomegranate Quince Balsamic Vinegar.  Add to directions: "pulse rest of fruit with vinegar of choice...


  • ½ cup Olive Scene Eureka Lemon Olive Oil
  • 1/3 cup sweet white wine
  • 1 cup All-purpose flour
  • ½ teaspoon Salt
  • 5 large eggs, separated
  • 2 large egg whites
  • ¾ cup sugar
  • 2 to 3 tablespoons fresh lemon zest
  • 1 pt fresh berries of your choice
  • 2 teaspoons Olive Scene Cranberry Pear, Ripe Peach, or Pomegranate Quince Balsamic Vinegar. 
  • olive oil to coat pan.


  1. Preheat oven to 325 degree. 
  2. Brush 9 inch spring form pan with olive oil.
  3. Line bottom of pan with parchment paper. 
  4. Combine flour & salt in bowl & set aside. 
  5. In large bowl beat egg yolks & sugar until light yellow. 
  6. Add flour mix to egg mix & beat on med low until well blended.
  7. Beat in lemon zest. 
  8. In small bowl combine wine & lemon infused olive oil 
  9. Slowly pour wine/oil mix into flour/egg mix beating thoroughly as you pour until combined.
  10. Set aside. 
  11. In a clean bowl w/clean beaters, beat 7 egg whites until stiff peaks form.
  12. Gently fold 1 /3 of the whites into the batter with rubber spatula.
  13. Then fold in the remaining whites JUST until combined. 
  14. Pour batter into prepared pan and bake 45-50 min until pick inserted in center comes out clean.
  15. Remove pan from oven and place on wire rack to cool. 
  16. Run long thin knife blade around edge of pan and detach ring. 
  17. Save some of the berries for garnish and the remainder, pulse rest of fruit with vinegar of choice n food processor until smooth. 
  18. Right before serving, top cake with berry puree and garnish with whole berries.