Lemon Almond Olive Oil Cake
A moist Mediterranean-inspired cake infused with fresh lemon zest and almond flour, enhanced by the fruity notes of extra virgin olive oil. This mediterranean-inspired desserts ready in about 55 minutes pairs all-purpose flour, almond flour, granulated sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 1 cup all-purpose flour
- 1 cup almond flour
- 3/4 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3 large eggs
- 1/2 cup extra virgin olive oil
- 1/4 cup whole milk
- 2 tbsp, finely grated lemon zest
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1/4 cup, for dusting powdered sugar
Instructions
- Step 1: Preheat oven to 350°F. Grease and flour an 8-inch round cake pan.
- Step 2: In a large bowl, whisk together 1 cup all-purpose flour, 1 cup almond flour, 3/4 cup granulated sugar, 1 1/2 tsp baking powder, and 1/4 tsp salt until combined.
- Step 3: In a separate bowl, beat 3 large eggs lightly. Add 1/2 cup extra virgin olive oil, 1/4 cup whole milk, 2 tbsp fresh lemon juice, 2 tbsp lemon zest, and 1 tsp vanilla extract. Whisk until smooth.
- Step 4: Pour the wet ingredients into the dry ingredients and gently fold together until just combined, taking care not to overmix.
- Step 5: Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Step 6: Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean and the cake is golden around the edges.
- Step 7: Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Dust the top with 1/4 cup powdered sugar before serving.
Frequently asked questions
How long does Lemon Almond Olive Oil Cake take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lemon Almond Olive Oil Cake?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.
Can I substitute ingredients in Lemon Almond 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 Lemon Almond 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.
What goes well with Lemon Almond Olive Oil Cake?
Mediterranean desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
