Baked Almond and Lemon Olive Oil Cake

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Frequently asked questions

How long does Baked Almond and Lemon Olive Oil Cake take to make?

Total time is about 60 minutes (15 min prep + 45 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Baked Almond and Lemon Olive Oil Cake?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Baked Almond and Lemon Olive Oil Cake?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Almond and Lemon Olive Oil Cake for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Almond and Lemon Olive Oil Cake vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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