Lemon Cake with Egg Whites Only, one of the most delicious and tasty cakes I make with a batter that includes butter and sugar. The lemon cake with egg whites only was born from the need to use up the excess egg whites I had, but it has become one of our favorites for breakfast and snack, the lemon flavor remains strong but not overpowering. I often used this cake as a base for my decorated cakes because it remains very soft but at the same time compact.
For those who want other ideas for breakfast, snack cakes, or to use as bases for filled cakes, I also suggest
- Difficulty: Easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Energy 197.68 (Kcal)
- Carbohydrates 31.13 (g) of which sugars 18.82 (g)
- Proteins 3.09 (g)
- Fat 7.58 (g) of which saturated 4.84 (g)of which unsaturated 2.63 (g)
- Fibers 0.48 (g)
- Sodium 15.81 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 egg whites egg white (about 3 egg whites)
- 7 tbsp butter
- 1 cup sugar
- 1 lemon (juice and zest)
- 1.5 cups all-purpose flour
- 1/4 cup milk
- 1/2 packet baking powder
Tools
To mix the lemon cake with egg whites only, I use an electric mixer with two bowls and for baking, a 8-inch springform pan.
- 1 Electric mixer Moulinex
- 1 Springform pan
Preparation
The preparation of the lemon cake with egg whites only is simple, it’s important to separate the eggs and beat the egg whites well.
Separate the eggs into two bowls and beat the egg whites until stiff peaks form. I do this step first because if the beaters are dirty, the egg whites won’t whip up. Once the egg whites are whipped, add the sugar to the egg whites and beat these as well until they are whitened, then add the softened butter and, while still beating, the lemon juice and zest, flour, and finally baking powder, and you will have two batters as seen in the photo.
Butter and flour the pan where you will bake the cake. Gently fold the egg whites into the rest of the ingredients using circular motions from the bottom upwards, being careful not to deflate them too much. Pour the mixture into the pan and bake in a preheated oven at 350°F for about 40 minutes, always do the toothpick test before taking it out of the oven.
Notes
The lemon cake keeps well at room temperature for two to three days if kept covered.
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