Mediterranean Lemon & Almond Cake
A moist cake made with almond flour, olive oil, and fresh lemon — simple, elegant, and naturally gluten-free.
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
Calories: 280kcal
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