Preheat the oven to 350°F. Place a piece of parchment paper over the bottom of an 8-inch springform pan and then clip the sides around it. Trim away the excess parchment paper, leave just a bit of a lip.
Reduce speed to medium and slowly add the olive oil and lemon juice. Beat until just combined, mix may look separated. Use a wooden spoon or rubber spatula to gently incorporate the flour mixture into the wet ingredients, DO NOT BEAT! In another bowl, or after transferring the batter to the flour bowl and cleaning your stand mixer, beat the egg whites at medium-high speed until foamy.
Sprinkle top of the batter with 1 tablespoon of sugar and bake for 42 to 45 minutes until the cake is puffy and golden brown and a toothpick comes clean from the center. Cool the cake in the pan on a cooling rack for 10 minutes, then run a paring knife around the edge of the pan and remove the sides and bottom to let the cake finish cooling. Once the cake has cooled and you're ready to serve. Top with whipped cream, candied lemons, fresh berries, and mint if desired.