Almond Flour Lemon Olive Oil Cake
A moist, fragrant Italian-style cake made with almond flour and olive oil, brightened with fresh lemon zest and juice. Naturally gluten-free with a tender crumb and golden crust.
Ingredients
- 2 cups blanched almond flour
- 2/3 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp fine sea salt
- 3 large eggs, room temperature
- 1/2 cup extra-virgin olive oil
- 2 tsp fresh lemon zest
- 2 tbsp fresh lemon juice
- 1 tsp pure vanilla extract
- 2 tbsp powdered sugar (for dusting)
Instructions
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1
Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
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2
In a large bowl, whisk together 2 cups blanched almond flour, 2/3 cup granulated sugar, 1 tsp baking powder, and 1/2 tsp fine sea salt.
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3
In a separate bowl, whisk 3 room temperature large eggs, 1/2 cup extra-virgin olive oil, 2 tsp fresh lemon zest, 2 tbsp fresh lemon juice, and 1 tsp pure vanilla extract until well combined.
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4
Pour the wet ingredients into the dry ingredients and stir until a smooth, thick batter forms.
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5
Pour the batter into the prepared pan and smooth the top. Bake for 32-38 minutes, until the top is deep golden and a toothpick inserted in the center comes out clean.
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6
Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
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7
Dust with 2 tbsp powdered sugar (for dusting) before serving.