Mediterranean Lemon and Almond Cake: The Perfect Sunday Treat!
Some cakes just feel like a Sunday tradition. This Mediterranean lemon and almond cake is one of them: simple and fragrant, it’s the kind of recipe you’ll want to bake again and again. And it’s gluten-free too!
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Why You’ll Love This Mediterranean Lemon and Almond Cake Recipe
Baking on a Sunday sets the tone for the week ahead. The kitchen fills with warmth, and our home feels a little cozier. This Mediterranean-inspired cake is made with ground almonds, olive oil, and lemon zest, all ingredients that result in a moist, flavorful crumb that tastes both rustic and elegant.
The best part? It’s naturally gluten-free (if you swap out the all-purpose flour) and comes together with very little fuss.
Inspired by traditional recipes from Italy, Greece, and Spain, this cake combines simple ingredients to offer a great texture and fabulous taste.
The combination of almond flour and olive oil keeps the cake wonderfully moist while the lemon zest infuses it with a burst of sunshine. This is an easy-to-make dessert that’s perfect for Sunday baking!
How I Make this Lemon and Almond Cake
I start by greasing a cake pan and preheating the oven. Then, I continue by whisking together the dry ingredients—almond flour for richness, a bit of all-purpose flour (or just more almond flour if you want it gluten-free), baking powder, and a pinch of cinnamon.
Then comes my favorite part: grating the lemon zest. The citrus fragrance tells me this cake is going to be special. I whisk the eggs and sugar until they’re pale and fluffy, then slowly blend in the olive oil, lemon juice, vanilla, and a spoonful of creamy Greek yogurt. This makes the batter smooth and keeps the cake moist.
Once the wet and dry ingredients are gently folded together, I pour the mixture into a pan and let the oven do its magic. By the time it’s baked, the house smells like sunshine.
A dusting of powdered sugar and a sprinkle of toasted almonds are the finishing touches.
Mediterranean Lemon & Almond Cake
Ingredients
For the cake
- 150 grams almond flour (1 ½ cups)
- 60 grams all-purpose flour (or replace with almond flour for gluten-free) (½ cup)
- 200 grams granulated sugar (1 cup)
- 3 large eggs
- 120 ml olive oil extra virgin (½ cup)
- Zest of 2 lemons
- Juice of 1 lemon (~3 tbsp)
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp salt
- ½ tsp ground cinnamon (optional)
- 120 ml Greek yogurt or whole milk (½ cup)
For garnishing
- Powdered sugar, for dusting
- Sliced almonds, lightly toasted
- Drizzle of honey (optional)
Instructions
- Preheat oven to 175°C (~350°F). Grease a 20 cm round cake pan and line the bottom with parchment paper.
- Mix the dry ingredients: In a medium bowl, whisk almond flour, all-purpose flour, baking powder, salt, and cinnamon.
- Whisk the wet ingredients: In a large bowl, beat the eggs and sugar until pale and fluffy. Add the olive oil, lemon zest, lemon juice, vanilla extract, and Greek yogurt. Mix everything until you get a smooth texture.
- Combine: Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Bake: Pour the batter into the prepared pan. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & garnish: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Once cooled, dust with powdered sugar and top with almonds and honey if desired.
Nutrition
Tips for the Perfect Cake
- For extra fluffiness
Beat the egg whites separately until stiff peaks form, then fold them into the batter.
- For a deeper Mediterranean note
Add a hint of cardamom or orange blossom water.
- For more moisture
Skip the milk and use thick Greek yogurt, or use cake flour instead of all-purpose.
Serving Suggestions
This Mediterranean cake is incredibly versatile! Here are some delicious ways to enjoy it:
- With coffee or tea
A cup of espresso, Turkish coffee, or mint tea to enhance the almond flavors.
- With yogurt & honey
Serve with a spoonful of Greek yogurt and a drizzle of honey for an authentic Mediterranean touch.
- With fresh berries
Raspberries, blueberries, or strawberries make a colorful and refreshing pairing.
- With ice cream
Vanilla, pistachio, or honey-lavender ice cream adds a luxurious twist.
This Mediterranean Lemon & Almond Cake is perfect to put a twist on your Sunday baking tradition. It’s light yet full of character. Next Sunday, when you’re looking for a little baking therapy, I can’t recommend this cake enough.
Perfect to enjoy a quiet afternoon or to share with the family, this cake is sure to become a favorite. So, preheat your oven, grab your ingredients, and enjoy a slice of pure bliss!
Pin for Later!
Lemon and Almond Cake with Greek Yogurt
Gabi Ancarola
Gabi is a travel writer who has lived in Crete for over a decade. Through her blog, Crete Insider, she has helped travelers uncover local experiences. Passionate about food and Cretan cuisine, she now attends Greek cooking lessons to bring the island’s flavors straight to your kitchen!
>> Interested in learning to cook in Crete, or discovering all of the top spots to eat in Chania and around the island? Book a food tour or plan your trip with me.
