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Photo of lemon olive oil cake with lemon drizzle

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 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Mediterranean


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.


Units Scale
  • 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


  • Zest and juice of one lemon
  • 1 cup (130g) confectioners sugar, aka powdered sugar


  1. Preheat oven to 350°. Line a 9” springform pan with parchment and spray well with cooking spray. I love this oil sprayer (affiliate link).
  2. In a medium bowl, mix the flour, almond flour zest, baking powder, salt. Set aside.
  3. 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.
  4. TIP: You can do this by hand; just be sure you mix very well (get a workout in while you’re at it!).
  5. Pour into the prepared pan and top with slices of lemon.
  6. Bake for 40-45 minutes until the edges turn golden and the internal temperature reaches 195-200°.
  7. Let the cake cook completely before removing it from the pan and adding the drizzle.

For the drizzle:

  1. In a small bowl, combine the zest, juice and powdered sugar. Drizzle the drizz over the cake.
  2. Serve and enjoy, yum!


*be sure any garnish is edible!