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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.

55 minEasyServes 10310 cal/serving

ItalianDessertOvenVegetarianGluten-FreeDairy-FreeLow-SodiumPork-FreeNightshade-Free

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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

  1. 1

    Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.

  2. 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.

  3. 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.

  4. 4

    Pour the wet ingredients into the dry ingredients and stir until a smooth, thick batter forms.

  5. 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.

  6. 6

    Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.

  7. 7

    Dust with 2 tbsp powdered sugar (for dusting) before serving.

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Questions

What oven temperature does Almond Flour Lemon Olive Oil Cake need?

For Almond Flour Lemon Olive Oil Cake, the oven is set to 350 F (about 175 C) in step 1. The longest stretch at that heat is 38 minutes, in step 5.

How do I know when Almond Flour Lemon Olive Oil Cake is done?

Go by the cues in the method rather than the clock. Step 4: cook until a smooth, thick batter forms. Step 5: cook until the top is deep golden and a toothpick inserted in the center comes out clean.

Does room temperature really matter in Almond Flour Lemon Olive Oil Cake?

It does at step 3. Cold ingredients resist blending: cold butter will not cream, and cold eggs can split a batter that was smooth a moment ago.

Is there a substitute for almond flour in Almond Flour Lemon Olive Oil Cake?

The entry for Almond Flour Lemon Olive Oil Cake calls for 2 cups blanched almond flour. In its place: Finely ground sunflower seeds work at the same weight for a nut-free version. Wheat flour is not a direct swap, because it absorbs far more liquid.

Is Almond Flour Lemon Olive Oil Cake vegan?

No, though it is vegetarian. What keeps it from vegan is 3 large eggs, room temperature. For fully plant-based entries, see the vegan dessert collection.

Does Almond Flour Lemon Olive Oil Cake contain tree nuts?

Yes: 2 cups blanched almond flour. The full allergen list for this entry is eggs and tree nuts. Where the nuts are a garnish or a texture, toasted sunflower or pumpkin seeds stand in. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How do I store and reheat Almond Flour Lemon Olive Oil Cake?

Store Almond Flour Lemon Olive Oil Cake airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

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