My cookbook is here! 
The flavor and texture of this lemon cake will mesmerize you.
We couldn’t get over how delicious and simple to make this lemon olive oil cake was. This one is definitely going on my list of desserts to make for a family party or friends get together. Its a really crowd pleaser and even the kids really enjoyed it.
We used almond flour and coconut flour hear for a more nutrient dense combination. The lemon flavor really comes through thanks to the good amount of juice and zest. I also love using olive oil in make desserts because it is definitely and healthier for you ingredient.
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Healthier Lemon Olive Oil Cake
Equipment
Ingredients
- 2 eggs, , lightly beaten
- 1/4 cup (59.15 ml) olive oil
- 1/3 cup (78.86 ml) maple syrup, or honey
- 1/4 cup (59.15 ml) fresh squeezed lemon juice
- 2 tsp lemon zest
- 1 tsp vanilla extract
- 1 ยพ cups (196 g) almond flour
- 1/4 cup (30 g) coconut flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
Optional Lemon Glaze:
- 3/4 cup (90 g) powdered sugar
- 1/2 tsp lemon zest
- 1-2 tbs lemon juice
*You can also skip the Glaze and garnish the cake with Powdered Sugar instead.
Instructions
- Preheat oven to 350โ. Line a 6 inch cake pan or spring form pan with parchment paper.
- In one bowl, whisk together the lightly beaten eggs, olive oil, maple syrup, lemon juice, zest and vanilla until smooth. Add in the almond flour, coconut flour, baking soda, baking powder and salt until a thick dough forms. Transfer it to your prepared cake pan and press down gently with a small rubber spatula until the top is smooth and flat. Bake for 30-35 minutes or until a toothpick comes out clean. Allow to set in pan for 5 minutes then transfer to a wire rack, remove parchment and allow to fully cool before topping with powdered sugar or Lemon Glaze. I also like to garnish with extra lemon zest on top!
This was very good! I used a 9 inch round pan so I multiplied all the ingredients by 1.5. I didnโt have coconut flour so I used chickpea flour like others suggested. I used 4-5 small lemons total.
Hi Peggy, that’t awesome! I’m so glad the cake recipe was enjoyed!
Looks like my question disappeared about whether this recipe made for baking at sea level. I need to adjust for 9200โ altitude.
Is this a recipe created for sea level? I live sg 9200โ so need to adjust for altitude. Need a starting point. Anxious to try.
Such an easy recipe to make. Itโs absolutely delicious. The family loved it!
I’m no baker. But I’ve recently gone gluten free and came across this recipe in my research. I’ve since made the cake twice and both times it’s been both very easy and absolutely delicious. Thanks very much for the resource!
Its my pleasure Larissa! Thanks for the kind feedback!
Excellent recipe Thanks
I made this wonderful recipe 1.5 batches and it made enough batter for an 8×10 glass dish and 12 mini muffins. I used Wholesome brand granulated Allulose in lieu of most of the sweetener in the cake and used all Besti powdered Allulose in the glaze. Parchment paper in the glass dish with a light coating of oil worked perfectly. Great recipe that I plan to make again soon!
sounds good. didnt try it yet. but a question, can i bake it un the airfryer? thank u
I only have almond flour and oat flour on hand. Can I use oat instead of coconut flour? Will that change the taste or texture of the cake?
Lovely! Moist, delicate crumb yet substantial, wonderful lemon flavour. I didnโt do the glaze. Next time I would add more sugar and use a bit less salt. Thank you!
At the risk of sounding like a cliche But OMG this was so delicious and so easy to make I’m definitely making it again
Risk of sounding like a cliche But OMG this was so delicious and so easy to make I’m definitely making it again
So glad you liked the cake recipe!
Does it freeze well?
I love this cake and get so many raving reviews when I take it to gatherings! it also works wonderfully with variations: 1)garbanzo flour instead of coconut flour
2)crushed pineapple and pineapple juice instead of lemon!!!
Thank you so much ๐ for your recipes! Everything I have tried has been fantastic!!
This could be the best, most moist, cake I’ve ever made. Came out perfect and delicious!! Followed the recipe exactly, except I used extra lemon zest in both the cake and the glaze. SO GOOD!
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