Taste of spring lemon-lime cakePublished on April 14, 2017

Lemon-lime cake Photo by: Mark Holleron

This delicious cake is the ideal finish to any meal. It’s light – almost like an angel food cake – but is packed with flavour. The cake’s bright citrus notes make it the perfect backdrop for garnishes such as fresh fruit and a drizzle 
of flavoured balsamic. It’s delicious with whatever citrus you prefer and, best 
of all, it’s dairy-free.


  • 1 lemon
  • 1 lime
  • 5 large eggs, separated
  • 3/4 cup (175 mL) white sugar, divided
  • 3/4 cup (175 mL) mild-tasting, good quality olive oil
  • 1 cup (250 mL) cake flour *
  • 1/2 teaspoon (2.5 mL) salt
  • 2 tablespoons (30 mL) white sugar
  • 2 cups (500 mL) fresh blueberries, blackberries or raspberries
  • Garnish: chocolate balsamic vinegar or whipped cream
  • * Or use all-purpose flour, replacing 2 tablespoons (30 mL) of flour with 2 tablespoons (30 mL) cornstarch.


  • Preheat oven to 350F. Grease the sides of a 9-inch (22.5 cm) springform pan with a little olive oil, then line the bottom with a round of parchment paper. Lightly grease the parchment.
  • With a fine grater, zest lemon and lime. Whisk zest together with the flour (or flour/cornstarch mixture). Halve the zested lemon and lime, then squeeze and reserve 1 tablespoon each of lemon and lime juice.
  • In a large bowl with a stand or electric mixer, beat together yolks and 1/2 cup (125 mL) sugar at high speed until thick and pale, about 3 minutes. Reduce speed to medium and add olive oil and reserved lemon and lime juices, beating until just combined.
  • Using a large spoon, gently stir in the flour and zest mixture until just combined.
  • In another large bowl, with cleaned beaters, beat egg whites and salt at medium-high speed until foamy, then add 1/4 cup (60 mL) sugar a little at a time, beating continuously until egg whites hold soft peaks, about 3 minutes.
  • Gently fold one third of whites into the egg yolk, sugar and flour mixture, then fold in remaining whites gently, but thoroughly.
  • Transfer batter to prepared springform pan and gently tap pan against the countertop to remove any air bubbles.  Evenly sprinkle remaining 2 tbsp (30 mL) sugar over top. 
  • Bake until puffed and golden, and a wooden 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 springform pan. Cool cake to room temperature, about 1 ½ - 2 hours. Remove bottom of pan and peel off parchment, then transfer cake to a serving plate.
  • When serving, garnish each slice with berries and a drizzle of balsamic vinegar or a dollop of whipped cream.

Serves 8-10

Paula Roy

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