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This Almond Flour Lemon Olive Oil Cake is light, moist, and packed with fresh lemon flavor. Made with almond flour, olive oil, honey, and fresh lemon juice, it’s an easy gluten-free dessert that’s perfect for any occasion.
A Favorite Cake for Any Occasion
As a certified nutrition coach, I love creating recipes that use simple ingredients without sacrificing flavor. This Almond Flour Lemon Olive Oil Cake is one of those desserts that feels special while still being made with wholesome ingredients. The fresh lemon flavor keeps it light and refreshing, and the almond flour creates a soft, moist texture that my family loves. It’s become one of my favorite cakes to serve when I want something simple, beautiful, and not overly sweet. The best part is my kids love it too!
Whether you’re serving it with coffee, bringing it to a brunch, or enjoying it as a lighter dessert, this lemon cake is one of those cakes you’ll want to make again and again.
Recipe Overview
Key Ingredients
Below are the key ingredients needed to making the lemon olive oil cake with almond flour. Full measurements are listed further down in the recipe card.
- Almond Flour: Almond flour gives the cake its moist texture and delicate crumb while keeping it naturally gluten free.
- Fresh Lemon Juice and Zest: Fresh lemon juice and zest provide bright citrus flavor throughout the cake. The zest is especially important because it contains the natural lemon oils that add the most flavor.
- Olive Oil: Olive oil creates a rich, tender texture and keeps the cake moist for days.
- Honey: Honey naturally sweetens the cake while adding moisture and a subtle depth of flavor.
- Eggs: Eggs help bind the ingredients together and provide structure.
- Vanilla Extract: A touch of vanilla balances the lemon and enhances the overall flavor.
Tips for the Best Almond Flour Lemon Cake
- Use fresh lemons rather than bottled lemon juice for the best flavor.
- Be sure to zest the lemons before juicing them.
- Use finely ground almond flour, not almond meal, for the best texture.
- Avoid overmixing the batter once the dry ingredients are added.
- Let the cake cool before slicing so it can fully set.
- Line the pan with parchment paper for easy removal.
How To Make Lemon Olive Oil Cake
Prepare the Wet Ingredients: Preheat your oven to 350°F. In a large mixing bowl, combine the eggs, honey, olive oil, vanilla extract, lemon juice, and lemon zest. Whisk until smooth and well combined.
Mix the Dry Ingredients: In a separate bowl, whisk together the almond flour, baking powder, and baking soda until evenly combined.
Make the Batter: Add the dry ingredients to the wet ingredients and gently stir with a spatula until a smooth batter forms. Be careful not to overmix.
Transfer to the Pan: Pour the batter into an 8 or 9-inch round baking pan or springform pan lined with parchment paper. Use a spatula to spread the batter into an even layer.
Bake: Bake for 25 to 27 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the cake to cool in the pan for about 15 to 20 minutes before transferring it to a serving plate. Dust with powdered sugar if desired, then slice and serve.
Variations
- Add a Lemon Glaze: Drizzle the cooled cake with a simple lemon glaze made with powdered sugar and fresh lemon juice instead of powdered sugar alone. You can refer to my lemon pound cake for the glaze I used there.
- Make It Dairy Free: This recipe is naturally dairy free as written.
- Add Berries: Fresh blueberries or raspberries pair nicely with the lemon flavor.
- Add Sliced Almonds: Sprinkle sliced almonds over the batter before baking for added texture and crunch.
- Serve with Yogurt: Top the cake slices with Greek yogurt and fresh berries for a delicious brunch option.
Common Mistakes to Avoid
- Using Almond Meal Instead of Almond Flour – Almond meal is coarser and can create a heavier texture.
- Skipping the Lemon Zest – The zest provides a lot of the lemon flavor and should not be omitted.
- Overbaking – Almond flour cakes can dry out if baked too long. Check for doneness with a toothpick and remove the cake once it comes out clean.
- Removing the Cake Too Soon – Allow the cake to cool before removing it from the pan to prevent breaking.
Common Questions
No. Almond flour is made from blanched almonds and has a finer texture, while almond meal is made from whole almonds and is more coarse.
Yes. Maple syrup can usually be substituted for honey in equal amounts.
Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Yes. Wrap individual slices or the entire cake tightly and freeze for up to 3 months.
Use a mild olive oil rather than a strong, peppery variety for the best flavor.
You May Also Like
- No Bake Peanut Butter Oat Cups
- Protein Cookie Bars
- Lemon Ricotta Cake
- Peach Dump Cake
- Lemon Blueberry Bread
Thank you so much for being here and for cooking along with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and ⭐️ rating below.
Almond Flour Lemon Olive Oil Cake
Ingredients
- 2 cups almond flour
- 1/4 cup olive oil
- 1/4 cups lemon juice ~ 2 lemons
- Zest of one lemon or 2 tbsp lemon zest
- 2 teaspoons vanilla extract
- 2 eggs
- 1/4 cup honey
- 1 teaspoon baking powder
- 1/2 teaspoons baking soda
optional:
- powdered sugar
Instructions
- Preheat oven to 350F
- Add the 2 eggs, 1/4 cup honey, 1/4 cup olive oil, 2 teaspoons vanilla extract, 1/4 cups lemon juice ~ 2 lemons, and Zest of one lemon or 2 tbsp lemon zest in a medium bowl. Whisk to combine with electric or hand mixer.
- Mix the 2 cups almond flour, 1 teaspoon baking powder, and 1/2 teaspoons baking soda in a separate bowl. Add it over the egg mixture. Using a spatula mix to combine.
- Pour the batter into an 8-9-inch springform baking pan or a round baking pan lined with parchment paper.
- Bake for 25-27 minutes or until a toothpick comes out clean.
- Allow it to cool for 20-15 minutes. Top with powdered sugar (if using) and serve.
Notes
- Macros does not include the powdered sugar
- Finely ground almond flour works best for a soft, tender texture.
- Fresh lemon juice and zest provide the best flavor. Do not use bottled lemon juice.
- The cake may appear slightly soft in the center when removed from the oven but will continue to set as it cools.
- For a prettier presentation, dust with powdered sugar just before serving.
- Use room-temperature eggs for easier mixing and a more even batter.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
