I grew up with mom making this cake.  I have to admit, when I watched her pour the olive in I was thinking eeewww. That’s going to taste awful.

To my surprise it was delicious and easy and it became  my go to cake when I had last minute visitors.

Put that into the ” don’t question a mom” category.

Olive oil gives this cake a unique flavor and richness, plus sweetness and freshness from the lemons! While you might be hesitant to use olive oil in a dessert recipe, such fears are groundless. Olive oil gives this cake a unique flavor and richness that is balanced out by a little sweetness and the light freshness of lemons.

lemon olive oil cake

Ingredients

  • 4 lemons, zested and juiced
  • 1 cup extra-virgin olive oil
  • 6 eggs
  • 1 teaspoon sea salt
  • 2 cups sugar
  • 2 1/2 cups all-purpose gluten free flour
  • 1 tablespoon baking powder
  • 1/2 chopped almonds (optional)

Instructions

  1. Combine zest, juice and olive oil in a small bowl.
  2. In the mixer combine eggs & salt. Mix on medium for 2 minutes. Slowly add the sugar and continue to mix until pale and thickened.
  3. Turn mixer to low and slowly sift in the almonds,  flour and baking powder, followed by the olive oil mixture. Do not over mix at this point; just incorporate the ingredients.
  4. Pour this mixture into a cake pan or muffin tin. Bake at 350 degrees for 25 minutes for cupcakes and 35 minutes for large cakes. Poke with a toothpick to check for doneness.
  5. Serve with Greek yogurt and fresh strawberries.