Lemon Almond Olive Oil Cake

LemonAlmond Olive Oil Cake

Since there is no baking talent or skills to be found in the cook in me, I try to pick baking recipes that are there rather simple. I’m baking ignorant…I really am. I used to believe that baking was like cooking- a little dash of this, a pinch of that and ordinary becomes extraordinary. Many baking atrocities later, I have tamed the cook in me when it’s time to bake.

The first time I came across this Lemon Cake recipe on Food 52 , I knew it was a winner. I couldn’t resist tweaking it in a risky way. The original recipe is GLUTEN FREE and calls for millet flour which I replaced with whole-wheat flour and coconut flour. The result is a cake rich in protein and low in bad carbohydrates. It tastes delicious and it’s absolutely perfect for a baking-challenged person like me.

I was very excited to have little helping hands today! For some magical reason every time my baby girl helps in the baking department things turn out good for the most part…and if they don’t we at least can lick the bowl together.

Before we started whipping it up, here is what we did:

Preheat the oven to 350°F. Trace the bottom of an 8-inch (20cm) pan onto parchment paper and cut out the circle. Sharpie was the only pen that worked in the wax/parchment paper so make sure you cut inside the circle and no sharpie marks are left in the paper circle.  Grease the pan, then lay the paper circle back into the pan again.

Little Helping Hands/Lemon CakeLittle Helping Hands/Lemon Cake

Little Helping Hands/Lemon CakeLittle Helping Hands/Lemon Cake

These were the most complicated steps in the whole process. I’m glad my 7-year-old took it over. The actual cake baking process was super easy and quick. Here is the recipe. Happy baking!


Lemon Almond Olive Oil Cake
  • 4 large eggs
  • ½ cup sugar
  • zest of 1 lemon
  • ¼ cup freshly squeezed lemon juice
  • ½ cup extra virgin olive oil
  • ½ teaspoon pure vanilla extract
  • 1 cup almond flour
  • ½ cup of whole wheat flour (can substitute for millet flour for gluten free version)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 tablespoon of coconut flour
  1. Using an electric mixer beat the eggs and sugar until they are light and fluffy. Add the lemon zest, lemon juice, olive oil and vanilla extract. Beat well...really well!!!!
  2. Mix all the dry ingredients in a separate bowl. Add dry ingredients little by little in low speed just until combined and pour into the prepared pan. Bake for 45 minutes, or until the top no longer feels jiggly to the touch and a toothpick inserted in the center comes out with crumbs attached.
  3. Let it cool of a bit. Remove cake from pan (turn it upside down) and peel parchment paper off. Place cake on a plate/platter and drizzle with the glaze (see notes for recipe.)
Top the cake while hot with this simple lemon confectioners' sugar glaze (1 cup of confectioners' sugar+juice of 1 lemon+1 tsp vanilla extract or a pinch of vanilla beans.)


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