This lemon olive oil cake is so delicious and so easy. Both light and decadent, it's easy to update it with any summer fruit that you love. Add raspberries, substitute the icing for whipped cream or cut up those strawberries from your garden. It's the perfect cake to celebrate summer!
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Things You'll Need
4 large eggs
1 1/4 cups sugar
1/2 cup extra virgin olive oil
6 tablespoons lemon juice (2 lemons, juiced)
1 cup cake flour
1/2 cup fine almond flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups powdered sugar
1 teaspoon vanilla extract
Step 1: Eggs and Sugar
Add the eggs and sugar to the bowl of a stand mixer. Beat on high until light yellow and more than doubled in size for about 6 minutes.
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Step 2: Lemon and Oil
Gently stir in 3 tablespoons lemon juice and olive oil.
Step 3: Dry Ingredients
Add the flour, almond flour, salt and baking powder. Stir gently until just combined. Don't overmix.
Step 4: Bake
Pour the mixture into an 8-inch cake pan that has been greased and floured. Bake at 350°F for 45-55 minutes or until a toothpick inserted in the center comes back clean. (If the cake starts to brown too much before it's cooked through, cover it with aluminum foil.) Allow it to cool completely before attempting to remove it from the pan.
Step 5: Icing
For the icing, stir together the powdered sugar, vanilla extract and 3 tablespoons lemon juice until well combined. Add the desired amount to the cake before serving.
Step 6: Serve
Slice the cake and enjoy!
