Lemon, Honey & Olive Oil Cake

Prep time:
Cook time:
Total time:
Serves: 10 to 12


  • Lemon, Honey & Olive Oil Cake
  • Makes one 9-inch cake
  • 1⅔ cups (250 grams) flour, plus more to dust pan
  • 2 teaspoons (10 grams) baking powder
  • Freshly grated zest of 2 lemons
  • ½ teaspoon (3 grams) + a pinch of fleur de del
  • 3 large eggs, separated & at room temperature
  • ½ cup (160 grams) churned honey
  • ½ cup (125ml / 90 grams) extra virgin olive oil
  • Freshly squeezed juice of 2 lemons (100ml)
  • ½ cup (125ml / 120 grams) milk
  • Confectioners’ sugar, to dust the cake (optional)


  1. Preheat the oven to 350ºF. Coat the sides and bottom of a 9-inch spring form pan with butter. Lightly dust with flour, and set aside.
  2. Whisk the flour, baking powder, lemon zest, and salt in a bowl.
  3. Add the egg whites to a deep bowl. Beat until stiff peaks form; set aside.
  4. In a separate bowl, whisk the egg yolks, honey, olive oil and lemon juice together until well blended. Add the flour mixture and pour in the milk, stirring with a wooden spoon until just combine.
  5. Stir in a third of the whipped egg whites to loosen the batter. Fold in the remaining egg whites until just combined.
  6. Spoon the batter into the prepared pan. Bake for 30 minutes, until the edges are deep golden and a metal skewer inserted in the center comes out clean.
  7. Transfer the pan to a wire rack and let it cool completely. It'll settle a little as it cools, so don't worry. Before serving, dust with the Confectioners’ sugar, if desired.