Baked Almond and Lemon Olive Oil Cake

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A moist and tender cake with bright lemon flavor and a nutty almond texture, enriched with fruity olive oil and baked to a golden finish. This Mediterranean-inspired recipe (vegetarian), ready in about 60 minutes, layers All-purpose flour, Ground almonds, Baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 8 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. Grease and flour an 8-inch round cake pan. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 cup ground almonds, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt.
  2. Step 2: In a large bowl, beat 1 cup granulated sugar with 3 large eggs until pale and thick, about 3-4 minutes using an electric mixer.
  3. Step 3: Slowly drizzle in 3/4 cup extra virgin olive oil while continuing to beat, then fold in 2 tablespoons lemon zest, 1/4 cup fresh lemon juice, and 1 teaspoon vanilla extract.
  4. Step 4: Gently fold the dry ingredients into the wet mixture until just combined, taking care not to overmix.
  5. Step 5: Pour the batter into the prepared pan and bake for 40-45 minutes until a toothpick inserted in the center comes out clean and the cake is golden on top.
  6. Step 6: Let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Dust with powdered sugar before serving.

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