Name: Lemon Olive Oil Cake
Prep time: 20 min
Cook time: PT-490600H5M53S
Total time: 1 h 15 min
Cuisine: Mediterranean
Ingredients: 2 cups (230g) almond flour; 1/3 cup (50g) all-purpose flour; Zest of two lemons; 1 teaspoon baking powder; 1/2 teaspoon kosher salt; 200g olive oil; 2 cups (scant) (225g) sugar; 4 eggs, room temperature; 2 teaspoons lemon extract; 1 teaspoon vanilla extract; Thinly sliced lemons for top; Zest and juice of one lemon; 1 cup (130g) confectioners sugar, aka powdered sugar

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It’s like a taste of bottled up sunshine in this Lemon Olive Oil Cake recipe. This Mediterranean-style dessert combines the bright and zesty flavors of lemon with the rich and fruity notes of olive oil, making it a moist and tender cake that’s perfect for any occasion. Whether you’re looking for a simple yet elegant dessert to enjoy with afternoon tea or a yummy treat to impress your guests, this Lemon Olive Oil Cake is sure to become a new favorite in your baking back pocket.

Tips for making this cake:

Use good olive oil if you can. This isn’t the time for bargain basement oil. And yes, Costco olive oil is great for this!
Most of the flavor in the lemon is in the zest, so be sure to use it often in other recipes too
Be sure to scrub your lemons well, especially if they aren’t organic. I like to soak in some vinegar and baking soda to get any coating off
You can easily make this cake with oranges or limes (yum!) instead of lemon
Lemon extract adds extra zing, or try limoncello, if you have it!
The almond flour and the olive oil are what keep this super moist (ew, bad word, but it’s what fits here🙂

To garnish, you could sprinkle on some lavender buds*, or any edible flower to make it extra fancy. But I think the lemons look just pretty on their own, don’t you?

*Be sure any garnish is edible or culinary grade.

Lemon Olive Oil Cake

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Author: Shelagh
Prep Time: 20 minutes
Cook Time: 45-50 minutes
Total Time: 1 hour 15 minutes
Yield: 10-12
Category: Dessert
Method: Baking
Cuisine: Mediterranean

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Description

There’s no need to top this cake with anything—no ice cream, no whipped cream. It’s pretty near perfect all by itself. But a sprinkling of culinary lavender buds* wouldn’t hurt if you have it.

Instructions

Preheat oven to 350°. Line a 9” springform pan with parchment and spray well with cooking spray. I love this oil sprayer (affiliate link).
In a medium bowl, mix the flour, almond flour zest, baking powder, salt. Set aside.
In a mixer on medium speed, cream the oil and sugar until light and fluffy. Add the vanilla and lemon extract, then the eggs, one at a time, mixing a full 30 seconds between each addition. Turn the mixer to low and add the dry ingredients; don’t overmix.
TIP: You can do this by hand; just be sure you mix very well (get a workout in while you’re at it!).
Pour into the prepared pan and top with slices of lemon.
Bake for 40-45 minutes until the edges turn golden and the internal temperature reaches 195-200°.
Let the cake cook completely before removing it from the pan and adding the drizzle.