Lemon Olive Oil Honey Cake
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.