January 24, 2024

The weather here in SW Florida has been awful lately, with lots of rain, cool temperatures, and grey skies. After completing my daily morning chores of caring for my two goats, two cats, two dogs, forty-eight chickens, and two roosters, I find myself staying inside, trying out new recipes in the kitchen. I have filled my freezer with baked goods, soups, and baked pasta casseroles.

Although I don’t spend a lot of time baking, I enjoy baking easy, rustic cakes like this one. It can be enjoyed simply with a dusting of powdered sugar and your morning cappuccino or topped with whipped cream and fresh or poached fruit and served as dessert. 

I love any baked goods that include olive oil as we harvest our own olives, and I always have LOTS of olive oil in my pantry. Olive oil is a heart-healthy oil that fights inflammation, is high in antioxidants, can help prevent cancer, and is an antibacterial. 

This cake is moist due to the addition of olive oil and lightened with whipped egg whites. Lemon zest and extract give the cake a lovely light aroma and a fresh citrus flavor. I also have Fiori di Sicilia, a lemon and vanilla extract from King Arthur Flour. If you aren’t lucky enough to have this wonderful extract, you can simply substitute lemon and vanilla extracts.

Buon Appetito!
Deborah Mele


  • 1/1 Cup olive oil
  • 1 1/4 Cup All-purpose Flour
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • Pinch of Salt
  • 2 large Eggs Plus 4 Large Egg Whites At Room Temperature
  • 1 Cup Sugar, Divided
  • Grated Zest of 1 Lemon
  • 1 1/2 Teaspoons of Fiori di Sicilian (or 1 Teaspoon Vanilla Extract Plus 1/2 Teaspoon Lemon Extract)

Nutrition Information:

Yield: 10

Serving Size: 1

Amount Per Serving:

Calories: 349Total Fat: 23gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 37mgSodium: 162mgCarbohydrates: 33gFiber: 1gSugar: 20gProtein: 4g

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