Hi friends! Today I’m sharing a fresh and simple cake that I absolutely love Lemon Olive Oil Cake! It’s soft like a cloud, sweetened with honey, and bursting with lemony goodness. And guess what? It’s gluten-free and super easy to make in just one bowl! No fancy steps just mix, bake, and enjoy a slice of sunshine. 🌞
Method
Preheat the Oven
Before anything else, turn on your oven and set it to 180°C (350°F). This gives it time to heat up while you prepare the batter. A hot oven helps the cake rise just right and bake evenly.
Prepare the Baking Tin
Take a 15cm (6-inch) round baking tin and line the bottom with parchment paper. This keeps the cake from sticking and makes it easier to lift out after baking. You can also lightly oil the sides if you want to be extra careful.
Mix the Ingredients
Grab a large mixing bowl. Add the almond flour, olive oil, lemon juice, eggs, honey, lemon zest, baking powder, and baking soda all into the same bowl. That’s the beauty of this recipe it’s a one-bowl mix, so cleanup is easy!
Use a whisk or spoon to stir everything together. Mix until the batter looks smooth and creamy. It shouldn’t be lumpy, but don’t overmix just stir until everything is combined.
Pour the Batter
Now, pour the smooth batter into your prepared baking tin. Use a spatula or the back of your spoon to spread it out evenly so the top is flat. This helps the cake bake evenly and look pretty too!
Bake the Cake
Carefully place the tin in your preheated oven. Let it bake for about 25 minutes. To keep the top from getting too dark, cover the cake loosely with foil during the last 5 minutes. This keeps it golden and soft instead of burnt or crusty.
Cool and Serve
Once the cake is done, take it out of the oven and let it cool in the tin for a few minutes. Then, gently lift it out using the parchment paper. Let it cool fully before slicing, so it holds together nicely and stays moist inside.
Now your soft, lemony olive oil cake is ready to eat! 🎉
Necessary Tools
- 1 mixing bowl
- Whisk or spoon
- 15cm / 6-inch round baking tin
- Parchment paper
- Measuring cups/spoons
- Oven
🍋 Lemon Olive Oil Cake – Light, Lemony, and So Good! 🍰
Cuisine: MediterraneanDifficulty: Easy8
servings10
minutes25
minutes35
minutesIngredients
200g almond flour (about 2 cups)
60ml extra virgin olive oil (or any olive oil) – ¼ cup
60ml lemon juice (freshly squeezed from 2 lemons) – ¼ cup
2 eggs
60g honey – around 3 tablespoons
1 tablespoon lemon zest
½ teaspoon baking powder
½ teaspoon baking soda
Directions
- Preheat your oven to 180°C (350°F).
- Line the baking tin with parchment paper.
- In a bowl, add all the ingredients: almond flour, olive oil, lemon juice, eggs, honey, lemon zest, baking powder, and baking soda.
- Mix everything well until the batter is smooth.
- Pour the batter into the lined baking tin.
- Bake for 25 minutes. In the last 5 minutes, cover the top loosely with foil to stop it from getting too brown.
- Let it cool before slicing. Now enjoy your soft, lemony treat!
Notes
- Don’t skip the foil in the last 5 minutes it helps keep the top from burning.
- Make sure to use fresh lemon juice for the best flavor.
- Mix the batter just until smooth don’t overmix or the cake might be too dense.
- Let the cake cool before cutting so it doesn’t fall apart.
Serving Suggestions
- 🍓 Top with fresh berries and a dollop of Greek yogurt.
- ☕ Enjoy with a warm cup of tea or coffee.
- 🍨 Serve with a scoop of vanilla or lemon ice cream.
- 🌿 Sprinkle with fresh mint for a fancy touch.
Fun Fact
Did you know olive oil helps keep cakes super moist and soft? It’s also heart-healthy, making this cake a sweet and smart choice!
Conclusion
This Lemon Olive Oil Cake is one of my go-to recipes when I want something sweet, simple, and full of bright flavor. It’s easy to bake, fun to share, and makes your kitchen smell amazing. I hope you love it as much as I do! 🍋💛
