Italian Lemon Chiffon Cake



  • 3/4 cup olive oil
  • 2 ½ tbsp. lemon juice
  • 5 egg whites
  • 1/3 cup sugar
  • 1/4 tsp. salt
  • 1 tbsp. lemon zest
  • 1 ¼ cup cake flour
  • 6 egg yolks
  • 2/3 cup sugar
Italian Lemon Lavender Icing Ingredients
  • 4 oz. Mascarpone cheese, chilled
  • 1/2 cup powdered sugar
  • 1 tbsp. lemon juice
  • 1/2 cup whipping cream
  • 1 ½ tsp. vanilla extract
  • 1/2 tbsp. lavender herbs


  1. Preheat oven to 325˚F.
  2. Whisk together lemon zest, lemon juice, and olive oil.
  3. Place egg whites in an electric stand mixer with the whisk attachment. Add 1/3 cup sugar to stiff peaks.
  4. Whip up egg yolks in the stand mixer with 2/3 cup sugar until a light lemon color and thick. Add lemon and olive oil to yolks and whip.
  5. Sift flour and salt over yolk mix. Fold together. Add whites and gently fold in.
  6. Pour batter into greased and floured 10” cake pans and spread evenly.
  7. Bake for 25 minutes or until cake springs back when touched.
  8. Let cool completely, then cut into 16 servings.
Italian Lemon Lavender Icing Directions
  1. With whisk attachment for a stand mixer, break up mascarpone cheese on medium speed.
  2. Add powdered sugar and whip until creamy. Add vanilla, lavender, and lemon. Be careful not to overbeat.
  3. Turn mixer on high speed and slowly add in the cream. Beat until creamy and thick. Do not overbeat or it will curdle.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 217/19/3/15/1