Lemon Olive Oil Cake

Lemon olive oil cake topped with lemon glaze and sliced almonds

Ingredients

Cake

  • 1 ½ cups all-purpose flour
  • ½ cup almond meal
  • 1 tsp kosher salt
  • 1 tsp baking powder
  • ¼ teaspoon baking soda
  • Zest of 1 lemon
  • ¼ cup fresh lemon juice
  • ¾ cup Greek yogurt
  • 1 ¼ cups granulated sugar
  • ¾ cup mild extra virgin olive oil (Arbequina)
  • 2 large eggs
  • ⅓ cup sliced almonds, for topping

Lemon Glaze

  • 1 cup confectioners' sugar
  • 1-2 tablespoons fresh lemon juice
  • Pinch of kosher salt

Instructions

  1. Preheat oven to 350°F. Lightly oil a 9-inch round cake pan and line the bottom with parchment paper.
  2. In a medium bowl, whisk together flour, almond meal, salt, baking powder, baking soda, and lemon zest.
  3. In a small bowl, whisk together lemon juice and Greek yogurt until smooth.
  4. In a large bowl, whisk granulated sugar and mild olive oil (Arbequina) until combined. Add eggs one at a time, whisking well after each addition.
  5. Gradually incorporate the dry ingredients into the wet ingredients in batches, alternating with the yogurt mixture, until the batter is smooth and fully combined and pour batter into cake pan and bake for 40-50 minutes.
  6. Let cake cool in the pan for 10 minutes before transferring to a wire rack to completely cool.
  7. Whisk confectioners sugar, lemon juice, and salt until smooth. Drizzle over the cooled cake and top with almonds.