Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Almond Flour Lemon Olive Oil Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 21 reviews

This Almond Flour Lemon Olive Oil Cake is a delightful, moist, and naturally sweetened dessert perfect for those seeking a gluten-free and flavorful treat. Combining zesty lemon, rich olive oil, and nutrient-dense almond flour, this cake offers a bright and fresh taste with a tender crumb. Ideal for casual gatherings or a special afternoon snack, it’s simple to prepare and bakes quickly to a golden perfection.

  • Total Time: 35-37 minutes
  • Yield: 8 servings

Ingredients

Wet Ingredients

  • 2 eggs
  • 1/4 cup honey
  • 1/4 cup olive oil
  • 2 teaspoons vanilla extract
  • 1/4 cup lemon juice (approximately 2 lemons)
  • Zest of 1 lemon or 2 tablespoons lemon zest

Dry Ingredients

  • 2 cups almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda

Topping

  • Powdered sugar (optional, for dusting)

Instructions

  1. Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking the cake.
  2. Combine Wet Ingredients: In a medium bowl, whisk together the 2 eggs, 1/4 cup honey, 1/4 cup olive oil, 2 teaspoons vanilla extract, 1/4 cup lemon juice, and the zest of one lemon using an electric or hand mixer until the mixture is smooth and well combined.
  3. Mix Dry Ingredients: In a separate bowl, combine 2 cups almond flour, 1 teaspoon baking powder, and 1/2 teaspoon baking soda. Stir to evenly distribute the leavening agents throughout the flour.
  4. Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients. Using a spatula, gently fold and mix until just combined, ensuring not to overmix which can affect the texture.
  5. Prepare the Baking Pan: Pour the batter into an 8-9 inch springform baking pan or a round baking pan lined with parchment paper for easy removal.
  6. Bake the Cake: Place the pan in the preheated oven and bake for 25-27 minutes or until a toothpick inserted into the center comes out clean indicating the cake is cooked through.
  7. Cool and Serve: Remove from the oven and let the cake cool for 15-20 minutes. Once slightly cooled, dust with powdered sugar if desired before slicing and serving.

Notes

  • You can substitute honey with maple syrup for a vegan-friendly variation, keeping in mind the texture and sweetness may slightly vary.
  • Ensure to zest only the yellow part of the lemon to avoid bitterness from the pith.
  • This cake is best enjoyed within 2 days when stored in an airtight container at room temperature.
  • For extra citrus flavor, consider adding a tablespoon of lemon extract along with the vanilla.
  • Use fresh almond flour for optimal flavor and texture; blanched almond flour is preferred for a finer crumb.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 25-27 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://ellarecipe.com/almond-flour-lemon-olive-oil-cake-recipe/