Lemon Olive Oil Cake
This Olive Oil Cake is so delicious and easy to make. It is topped with a tart lemon glaze for and easy dessert that everyone will love!
Olive oil in a cake may sound strange to some, but the addition of olive oil plus almond flour make this cake incredibly moist. When choosing an olive oil, the more pungent the better, you want the olive oil to be able to shine through the other ingredients it’s being mixed with. Finish it off with a bright and tangy lemon glaze and it is ready to serve.
Ingredients you will need for this recipe
All Purpose Flour
Almond Flour
Baking Powder
Salt
Granulated Sugar
Eggs
Olive Oil
Vanilla
Whole Milk
Tips on making this recipe perfectly
Use a high quality extra virgin olive oil, with a very robust flavor. This will help the flavor shine through the cake. You can also use a flavored olive oil if you prefer, like lemon or orange.
Make sure the eggs for this recipe are at room temperature. When eggs are warmer, they will be more expansive, which will help them whip up better, resulting in more volume.
Be sure to use almond flour not almond meal. Almond meal is more course and affect the texture of the final cake.
Butter and flour the bundt pan very well, especially if you are using one of those decorative bundt pans with a lot of crevices. Brush the inside of the pan heavily with softened butter and coat with a layer of flour, make sure to tap all the excess flour out of the pan.
Slowly stream in the olive oil into the whipping eggs. If the oil is added too fast, it will not be properly emulsified.
Use fresh lemon juice for the glaze. Bottled lemon juice is too acidic and bitter, fresh is always better.
Other cake recipes to try
Lemon Sheet Cake with Strawberry Frosting
Carrot Cake Loaf with Coconut Milk Caramel
If you tried this Lemon Olive Oil Cake or any other recipe on the blog, leave a comment below and let me know how you liked it. And be sure to follow along on Pinterest and Instagram for more deliciousness!
Lemon Olive Oil Cake
Ingredients
- 208 g all purpose flour
- 75 g almond flour
- 7 g baking powder
- 3 g salt
- 350 g granulated sugar
- 4 large eggs
- 237 ml extra virgin olive oil
- 118.50 ml whole milk
- 240 g powdered sugar
- 2-3 tablespoons lemon juice
Instructions
- Preheat the oven to 350 degrees F. Butter and flour a bundt pan and set aside.
- In a mixer with a whip attachment, whip the eggs and sugar on high speed until tripled in volume.
- Slowly stream in the olive oil into the whipping eggs, until fully combined.
- Combine the almond flour, all purpose flour, baking powder, and salt together.
- Gently fold the dry ingredients into the whipped eggs, alternating with the milk.
- Pour the batter into the prepared pan and bake for 40-45 minutes or until a skewer comes out clean.
- Carefully un mold the cake onto a wire cooling rack.
- Once cooled, pour the glaze over the cake and serve.
- In a bowl stir together the powdered sugar and lemon juice until smooth.
- Add more lemon juice if glaze seems too thick.
Notes
Store the glazed cake in an air tight container for 2-3 days or freeze for 4-6 weeks.