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–+ servings
a slice of lemon olive oil cake on a plate.
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Almond Flour Lemon Olive Oil Cake 

A moist and tender lemon cake made with almond flour, olive oil, honey, and fresh lemon juice. Naturally gluten free and perfect for dessert, brunch, or an afternoon treat.
Prep Time15 minutes
Cook Time25 minutes
Cooling Time15 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free
Skill Level: Beginner
Servings: 8
Author: Rena Awada

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.
    mixing the olive oil, eggs, lemon juice, and vanilla in a bowl.
  • 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.
    almond flour lemon cake batter added to a bowl.
  • Pour the batter into an 8-9-inch springform baking pan or a round baking pan lined with parchment paper.
    cake batter added to a spring form pan.
  • Bake for 25-27 minutes or until a toothpick comes out clean.
    baked lemon cake removed from pan to cool.
  • Allow it to cool for 20-15 minutes. Top with powdered sugar (if using) and serve.
    lemon cake sliced and topped with powdered sugar.

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

Calories: 269kcal | Carbohydrates: 15g | Protein: 7g | Fat: 22g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 138mg | Potassium: 22mg | Fiber: 3g | Sugar: 10g | Vitamin A: 59IU | Vitamin C: 0.1mg | Calcium: 95mg | Iron: 1mg