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Lemon Olive Oil Cake

Lemon Olive Oil Cake with Almond Flour

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Ingredients Method Notes

Ingredients
  

  • 2 cups almond flour
  • 1/3 cup olive oil extra virgin
  • 1/3 cup pure maple syrup
  • 3 large eggs
  • zests of 2 lemons
  • 2 Tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
Optional Glaze
  • 1 Tbsp olive oil extra virgin
  • 1 Tbsp lemon juice
  • 1 Tbsp honey or maple syrup

Method
 

  1. Preheat the oven: to 350°F (175°C). Lightly oil an 8-inch round pan and line with parchment.
  2. Mix the wet ingredients: In a medium bowl, whisk together the olive oil, eggs, maple syrup (or honey), lemon zest, lemon juice, and vanilla.
  3. Combine the dry ingredients: In a separate bowl, whisk the almond flour, baking soda, and salt.
  4. Fold together: Add the dry ingredients into the wet mixture, stirring gently until smooth.
  5. Bake: Pour into the prepared pan and bake for 25–30 minutes, or until golden on top and a toothpick comes out clean.
  6. Cool & glaze (optional): Let the cake cool completely before drizzling with the lemon-honey glaze for a soft sheen and extra brightness.

Notes

Optional Add-Ons

  • Add poppy seeds for texture and visual charm.
  • Sprinkle with slivered almonds before baking for a rustic finish.
  • Serve with fresh berries or a dollop of coconut yogurt for a probiotic-rich pairing.