By The Toasted Pine Nut
Lemon Olive Oil Cake
11 steps
Prep:10minCook:25min
Lemon Olive Oil Cake is deliciously moist and makes for a sweet summer treat! Light, fluffy, and refreshing, this cake is so simple to make!
Updated at: Thu, 21 Nov 2024 12:25:46 GMT
Nutrition balance score
Unbalanced
Glycemic Index
48
Low
Glycemic Load
95
High
Nutrition per serving
Calories2996.1 kcal (150%)
Total Fat230.1 g (329%)
Carbs197 g (76%)
Sugars175.3 g (195%)
Protein61.5 g (123%)
Sodium2329 mg (116%)
Fiber16.3 g (58%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
Instructions
Step 1
Preheat oven to 350F.
Step 2
Place the lemon zest, juice, eggs, olive oil, and coconut sugar in your bowl.
Step 3
Whisk until combined.
Step 4
Add the almond flour, baking powder, and salt.
Step 5
Whisk again until smooth.
Step 6
Cut a circle of parchment paper and line a 9″ cake pan.
Step 7
Use a paper towel or olive oil spray bottle to oil the inside of the pan and top of the parchment paper.
Step 8
Pour the cake batter into the pan and bake for 25 minutes.
Step 9
Allow the cake to cool for 5 – 10 minutes before removing it from the pan.
Step 10
Slide a butter knife around the edges of the pan, then transfer the cake to a cooling rack.
Step 11
Top it with some powdered sugar, cut it into 8 slices and enjoy!
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