This healthier lemon olive oil cake quickly went viral on my social media. I’ve received countless messages and photos showing how much you all love it! It’s easy to see why — this cake is super simple to make. You only need one bowl and a few wholesome ingredients. Whether you are new to baking or want a quick, easy recipe, this lemon cake is perfect.
The cake stands out because of its soft, cloud-like texture that melts in your mouth. It has a delicate lemon flavour that is fresh but not overpowering. Using almond flour makes it naturally gluten-free. Extra virgin olive oil adds a subtle fruity richness that keeps the cake moist and tender. Honey provides natural sweetness that balances the citrus perfectly. This cake is light, refreshing, and great any time of day.
This healthier lemon olive oil cake is a simple, delicious twist on a classic. Many have loved it already, and it will quickly become a staple in your kitchen too.
Tips
- Use finely ground almond flour: For a moist and tender texture, choose finely ground almond flour or almond meal to avoid any graininess in the cake.
- Room temperature ingredients: Make sure eggs and olive oil are at room temperature for a smooth batter and even baking.
- Don’t overmix the batter: Gently combine the ingredients to keep the cake light and fluffy. Overmixing can make it dense.
- Cover the cake during the last baking minutes: To prevent the top from burning, cover the cake loosely with foil for the last 5 minutes of baking.
- Use fresh lemons: Fresh lemon juice and zest give the cake the best vibrant and natural citrus flavour. Avoid bottled lemon juice for better taste.
- Store properly: Keep the cake in an airtight container at room temperature or in the fridge to maintain freshness for up to 3 days.
Swaps
Almond flour: You can easily swap almond flour with ground hazelnuts or ground pecans for a deliciously different nutty flavour. If you’re not following a gluten-free diet, plain or whole wheat flour are good alternatives, though they may result in a slightly less moist texture. Please note these swaps are suggestions and haven’t been personally tested, so results may vary.
Extra virgin olive oil: Use mild-flavoured sunflower or avocado oil as a neutral alternative. Avoid strong-flavoured oils to keep the delicate lemon taste.
Honey: Maple syrup or agave nectar work well as vegan or refined sugar-free options.
Lemon juice: Lime juice can be used but will give a slightly different citrus flavour.
Eggs: For a vegan option, try 2 flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water, left to thicken for 5 minutes).
Baking powder & baking soda: Use 1 ½ tsp baking powder if you don’t have baking soda, but the rise and texture may differ slightly.
Storage
Fridge: Store in an airtight container for up to 3 days. Bring to room temperature before serving to enjoy the soft texture and delicate flavour.
Freezer: Wrap tightly in cling film and place in a freezer-safe container. Freeze for up to 2 months. Defrost overnight in the fridge before eating.
More Healthy Cakes
- Easy & Healthy Apple Cake
- 5 Minutes Mug Cake
- Camille (Italian Carrot Cake)
- 5-Ingredient Chocolate Chip Cheesecake
Lemon Olive Oil Cake
Ingredients
- 2 cups almond flour
- 1/4 cup extra virgin olive oil
- 1/4 cup lemon juice
- 2 eggs
- 3 tbsp honey
- 1 tbsp lemon zest
- 1/2 tsp baking powder
- 1/2 tsp baking soda
Instructions
- In a bowl add all the ingredients and mix.
- Pour the batter into a baking tin with parchment paper.
- Bake at 180C static oven for 25 minutes (last 5 minutes covered with foil to prevent the top to burn).