Lemon Olive Oil Honey Cake

A delicious Lemon Olive Oil Honey Cake that is light, fragrant and moist. This cake is simple but packs a zesty sweet flavor. The perfect cake to enjoy with your morning or afternoon coffee or tea. This cake comes together so quickly all in one bowl.

Tea Cakes are my favorite desserts to make!

Fun fact: I do not have the biggest sweet tooth, but if I am craving a dessert, I love to make a simple tea cake or coffee cake. One bowl desserts that do not require many steps are my favorite desserts to make. This Lemon Olive Oil Honey cake is beautiful and is the perfect cake to make when your craving something sweet. This cake is packed with so much lemon flavor. I was very generous with the lemon zest in this recipe and added the zest from three lemons. Feel free to adjust the amount to your liking.

Light, Fragrant & Moist

The next star ingredient is olive oil. The olive oil makes the cake so moist, so fruity and so light! I used extra virgin olive oil and the subtle flavor really comes through so nicely.

Here are some additional ingredients you will need to make this Lemon Olive Oil Honey Cake –

1. Eggs
2. Yogurt
3. Honey
4. Olive Oil
5. Lemon Juice
6. Lemon Zest
7. Almond Flour
8. All Purpose Flour
9. Sugar
10. Baking Powder
11. Baking Soda
12. Salt

Looking to elevate this delicious cake and take it to a brunch party ? I gotchu

I love to decorate the cake with whipped cream, lemon wedges and mint for a pop of beautiful color. This cake is now appropriate to serve at the next brunch or dinner party! Enjoy!

Print Recipe

5 from 2 votes

Lemon Olive Oil Honey Cake

Prep Time10 minutes mins

Cook Time34 minutes mins

Total Time44 minutes mins

Course: Dessert

Servings: 6

Equipment

• You can use a 9 inch round cake pan or a springform cake pan

Ingredients

• 2 large eggs
• 1/2 cup yogurt plain or greek yogurt will work
• 1/2 cup plus 2 tablespoons olive oil good quality extra virgin
• 1/4 cup honey
• 1/3 cup granulated sugar
• zest from 3 lemons
• juice from 1 lemon
• 1&1/2 tsp baking powder
• 1/2 tsp baking soda
• pinch of salt
• 1/2 cup almond flour
• 1 cup All-Purpose Flour

Instructions

• Preheat oven to 350 F. Grease and line a 9” cake round pan with parchment paper.
• In a large bowl, add your wet ingredients : eggs, honey, sugar, olive oil, yogurt,lemon zest and lemon juice. Mix everything very well until the batter is smooth and lump free.
• Now sift in your dry ingredients – almond flour, all purpose flour, baking soda, salt and baking powder. Mix everything together until fully incorporated into the wet ingredients and the batter is lump free. Make sure to not over mix the batter. You only want to mix until incorporated.
• Pour batter into the prepared greased and lined cake pan. Gently spread the batter evenly.

  Optional: sprinkle some sugar over the cake batter.
• Place the cake pan on the middle rack in the oven and bake for 30-34 minutes or until a toothpick inserted comes out clean.
• Allow to cool for at least 5 -7 minutes before inverting the cake onto a wire rack to finish cooling.
• Dust powdered sugar all over the top of the cake, slice and serve with homemade whipped cream, if desired. Enjoy!

Notes

Measuring the flour: When measuring the flour, it’s best to use the spoon and level method. 

First, you’ll start by fluffing the flour a little with a spoon.  

Second,  you’ll spoon the flour into the measuring cup, let the flour flow over a little and then,

Third, you’ll use the back of a knife to level the top off.

Doing this spoon and level method  when measuring your flour, will ensure accuracy.

Storage: This Lemon Olive Oil Honey cake will keep for 3 days in an airtight container. If you decide to decorate with whipped cream,  you will need to store it in the refrigerator.

Substitutions: 

Honey – Feel free to swap the honey for sugar. Of course, adjust the sweetness according to your liking.

Almond Flour – You can swap the almond flour for All-Purpose flour but ONLY add 1/4 cup of AP flour. So in total you would use 1 cup plus 1/4 cup of AP Flour. But I highly suggest using almond flour if you can, it gives a really nice flavor and texture to the cake.