Individual Lemon Olive Oil Cakes with Berry Sauce

Prep Time: 20 min

Cook Time: 20 min

Total Time: 40 min

Servings: 8


  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 8 egg whites
  • 5 egg yolks
  • 2 cups granulated sugar
  • 1 cup sour cream
  • 3/4 cup Filippo Berio Extra Light Olive Oil
  • 1 tsp lemon juice and lemon zest
  • 1 tsp vanilla
  • 2 cups seasonal berries (such as raspberries, blueberries, blackberries)
  • 1/2 cup icing sugar


    • Preheat oven to 350°.
    • Grease oversize muffin cups with olive oil. Mix together flour, baking powder, baking soda and salt; set aside.
    • Using electric mixer, beat egg whites until fluffy; set aside. In separate bowl, beat egg yolks with sugar for 2 or 3 minutes or until ribbons form when beaters are lifted; stir in flour mixture, sour cream and olive oil. Stir in lemon juice and vanilla. Fold in egg whites in three additions, until a few white streaks are still remaining (do not overmix).
    • Pour batter into muffin cups; bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Let cool in pan on rack for 10 minutes; remove from pan.
    • Meanwhile, in blender or food processor, combine berries with icing sugar; purée until smooth. Drizzle over warm cakes.