Why Make This Recipe
Lemon Almond Olive Oil Cake is a delightful treat that combines the bright flavor of lemon with the rich taste of almonds. It is moist, fluffy, and has a refreshing citrus zing that makes it perfect for any occasion. This cake is easy to prepare and can be enjoyed as a dessert or with tea or coffee. Using olive oil instead of butter adds a unique twist and keeps it lighter.
How to Make Lemon Almond Olive Oil Cake
Ingredients:
- 1 cup almond flour
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup olive oil
- 1 cup yogurt or buttermilk
- 3 large eggs
- 1 lemon (zested and juiced)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Powdered sugar for dusting (optional)
Directions:
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, mix the almond flour, all-purpose flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the olive oil, yogurt or buttermilk, eggs, lemon zest, and lemon juice.
- Combine the wet ingredients with the dry ingredients until just blended.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack.
- Dust with powdered sugar before serving if desired.
How to Serve Lemon Almond Olive Oil Cake
Serve this cake at room temperature, either plain or dusted with powdered sugar. It pairs wonderfully with a cup of tea or coffee. You can also top it with fresh berries or a scoop of whipped cream for a more decadent treat.
How to Store Lemon Almond Olive Oil Cake
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer. It can be frozen for up to three months.
Tips to Make Lemon Almond Olive Oil Cake
- Measure the flour correctly to ensure a light and fluffy cake; spoon it into the measuring cup and level it off with a knife.
- For extra lemon flavor, you can add more lemon zest or a hint of lemon extract.
- Make sure your eggs and yogurt or buttermilk are at room temperature for better mixing.
Variation
For a chocolate version, add 1/2 cup of cocoa powder to the dry ingredients. You can also experiment by adding nuts or dried fruits to the batter for added texture and flavor.
FAQs
1. Can I use just all-purpose flour instead of almond flour?
Yes, you can replace almond flour with more all-purpose flour, but the cake may lack the unique flavor and moistness that almond flour provides.
2. Can I substitute the olive oil?
Yes, you can use another type of oil, like vegetable oil or coconut oil, but keep in mind that the flavor will change.
3. How can I make the cake more lemony?
You can add extra lemon juice and zest, or even a simple lemon glaze on top after the cake has cooled.
Lemon Almond Olive Oil Cake
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful cake combining bright lemon flavor with rich almond taste, perfect for any occasion.
Ingredients
- 1 cup almond flour
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup olive oil
- 1 cup yogurt or buttermilk
- 3 large eggs
- 1 lemon (zested and juiced)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Mix the almond flour, all-purpose flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Whisk together the olive oil, yogurt or buttermilk, eggs, lemon zest, and lemon juice in another bowl.
- Combine the wet ingredients with the dry ingredients until just blended.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack.
- Dust with powdered sugar before serving if desired.
Notes
Serve at room temperature with tea or coffee. Pairs well with fresh berries or whipped cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
