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A lemon olive oil cake on a serving plate with one cut slice on a white plate. A cut lemon and yellow napkin are in the background.

Lemon Olive Oil Cake

A moist, tender, and lemony delicious cake that's easy to make
4.75 from 4 votes
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Course: Dessert
Cuisine: American, Mediterranean
Diet: Low Fat, Vegetarian
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Servings: 16
Calories: 222kcal
Author: Anne Danahy, RD

Ingredients

  • 1 1/2 cups almond flour
  • 1/2 cup finely ground cornmeal
  • 1 1/2 teaspoons baking powder
  • 1/8 teaspoon kosher salt
  • 3 large eggs
  • 1 cup sugar
  • 2/3 cup olive oil
  • 1 1/2 teaspoons vanilla extract
  • 1 tablespoon lemon zest from about 2 lemons
  • 1/4 cup fresh lemon juice from about 2 lemons
US Customary - Metric

Instructions

  • Preheat the oven to 350℉. Line the bottom of a 9-inch springform pan with parchment paper. Spray the paper and sides of the pan and set it aside.
  • Combine the almond flour, cornmeal, baking powder, and salt in a bowl and whisk it lightly to combine the ingredients. Set this aside.
  • In a mixing bowl, combine the eggs, sugar, olive oil, and vanilla extract. Mix on medium-high for about three minutes or until the mixture is light and pale yellow.
  • Reduce the mixer speed and add the lemon juice and lemon zest. Add the almond flour mixture a little bit at a time to incorporate everything evenly. Scrape down the sides as needed and mix for another two minutes to ensure everything is smooth.
  • Pour the batter into the prepared pan. Bake for 30-40 minutes or until the edges are lightly golden and a toothpick inserted into the middle of the cake comes out clean.
  • Let the cake cool for at least 30 minutes. Gently run a thin knife around the edge, between the cake and pan, to loosen the cake. Open the latch and gently slide the cake (with the parchment paper) onto a serving platter.
  • Store the cake in the refrigerator, lightly covered with foil or plastic wrap until ready to serve. It's easier to cut and serve when cool.

Notes

You can make this cake several hours to a day in advance. Keep it in the refrigerator until ready to serve.
Store leftovers in the refrigerator covered with foil or plastic wrap for up to three days, or in the freezer for up to three months.
To make this diabetes-friendly, substitute a monk fruit-based sweetener for all or part of the sugar.

Nutrition

Calories: 222kcal | Carbohydrates: 19g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.004g | Cholesterol: 35mg | Sodium: 32mg | Potassium: 72mg | Fiber: 2g | Sugar: 13g | Vitamin A: 51IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 1mg
https://cravingsomethinghealthy.com/lemon-olive-oil-cake/

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