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![Photo of lemon olive oil cake with lemon drizzle iwth a piece out of it and lavendar garnish](https://www.shecooksdesign.com/wp-content/uploads/2024/04/Lemon-Olive-Oil-Cake-08-683x1024.jpg)
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.
![Photo of lemon olive oil cake in the springform pan](https://www.shecooksdesign.com/wp-content/uploads/2024/04/Lemon-Olive-Oil-Cake-17-683x1024.jpg)
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🙂
![Photo of piece of lemon olive oil cake with lemon drizzle and fork with napkin](https://www.shecooksdesign.com/wp-content/uploads/2024/04/Lemon-Olive-Oil-Cake-01-683x1024.jpg)
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.
![Photo of lemon olive oil cake with lemon drizzle](https://www.shecooksdesign.com/wp-content/uploads/2024/04/Lemon-Olive-Oil-Cake-12-150x150.jpg)
Lemon Olive Oil Cake
- Author: Shelagh
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10-12 1x
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
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.
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 (affiliate link)
- 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
Drizzle
- Zest and juice of one lemon
- 1 cup (130g) confectioners sugar, aka powdered sugar
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.
For the drizzle:
- In a small bowl, combine the zest, juice and powdered sugar. Drizzle the drizz over the cake.
- Serve and enjoy, yum!
Equipment
![digital thermometer](https://www.shecooksdesign.com/wp-content/uploads/2019/01/digital_thermometer-150x150.png)
Digital Instant Read Thermometer
Buy Now →![digital scale](https://www.shecooksdesign.com/wp-content/uploads/2021/08/digital-scale-150x150.png)
![photo of diamond kosher salt box](https://www.shecooksdesign.com/wp-content/uploads/2020/04/diamond-kosher-salt-150x150.png)
![Lemon Juicer](https://www.shecooksdesign.com/wp-content/uploads/2019/01/71uDjAsKUVL._SL1500_-150x150.jpg)
![Microplane Zester image](https://www.shecooksdesign.com/wp-content/uploads/2019/01/61ZrS5hACL._SL1500_-150x150.jpg)
![parchment paper](https://www.shecooksdesign.com/wp-content/uploads/2021/08/parchment-paper-150x150.png)
(affiliate link)
Notes
*be sure any garnish is edible!
More delicious citrus recipes:
- Dried Cherry, Pistachio, and Lemon Biscotti
- Pasta al Limone
- Artichoke Chicken with Lemon Rice
- Chicken Soup with Lemon and Orzo
- Raspberry Orange Muffins a recipe I developed for Lakewinds C0-op, and it’s a hit@
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