Lemon-Olive Oil Cake Recipe

Name: Lemon-Olive Oil Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 190 grams all-purpose flour; 55 grams almond flour; 350 grams sugar; 1 scant teaspoons fine sea salt; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1 cup extra-virgin olive oil; 1 1/4 cups whole milk; 3 large eggs; 1 tablespoon finely grated lemon zest; 1/4 cup fresh lemon juice; 1/4 cup limoncello

Servings: persons

190 grams all-purpose flour
55 grams almond flour
350 grams sugar
1 scant teaspoons fine sea salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup extra-virgin olive oil
1 1/4 cups whole milk
3 large eggs
1 tablespoon finely grated lemon zest
1/4 cup fresh lemon juice
1/4 cup limoncello

1
Preheat the oven to 350 F. Grease a 9-inch springform pan, line the bottom with parchment paper, and grease the parchment paper. Place the greased and lined springform pan on a baking sheet.
2
In a large bowl, whisk together the all-purpose flour, almond flour, salt, sugar, baking soda, and baking powder.
3
In a separate bowl, whisk together the olive oil, milk, eggs, lemon zest, lemon juice, and limoncello.
4
Make a well in the dry ingredients and pour in the wet ingredients. Whisk until just combined.
5
Scrape the batter into the prepared springform pan, smoothing the top. Place the pan (still on the baking sheet) in the oven, on a middle shelf.
6
Bake the cake for approximately 75 minutes, until the top is deep golden brown and a wooden skewer inserted in the center comes out clean.
7
Allow the cake to cool in the pan for 30 minutes, then run a thin knife around the inside edge of the pan to loosen the sides of the cake. Open the springform and turn out the cake onto a wire rack. Allow it to cool 2 hours before slicing.

1282

kcal

Calories

Fat

133

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 190 grams all-purpose flour, 55 grams almond flour, 350 grams sugar, 1 scant teaspoons fine sea salt, and more.

Yes, Lemon-Olive Oil Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon-Olive Oil Cake

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