Lemon Olive Oil Almond Cake

Lemon Olive Oil Cake    

 Lemon and almonds together are a delightful combination – bright, flavorful and fresh. Adapted from La Cucina Italiana, this easy cake uses lemon extra virgin olive oil instead of butter.  The result is a light but distinctive cake that’s wonderful on it’s own or with fresh berries and/or whipped cream. And dare we say that the perhaps the olive oil makes this a cake that’s good for you? To print this recipe as a PDF, click here.



1 ¼ c. shelled whole almonds

1 c. flour

1 T. baking powder

½ tsp. salt

4 eggs

1 ½ c. sugar

½ c. Manestrini lemon extra virgin olive oil

½ c. milk

1 tsp. grated lemon zest


Preheat oven to 350°.  Spray a 9-inch round cake pan with cooking spray (Pam) and line the bottom of the pan with parchment paper cut to fit. In a food processor grind the almonds until they are a sand-like consistency; not powdery but with small bits of almond. Add the flour, baking powder and salt to the almonds and pulse the food processor only 1-2 quick times to combine.  Using an electric mixer with the paddle attachment, beat the eggs in the bowl at medium high speed about 2 minutes until frothy. With the mixer at medium speed, gradually add the sugar beating about 3-4 minutes until thick and a light yellow color. Gently add the almond and flour combination until just mixed, then the olive oil, milk and lemon zest and beat only until combined – no more than 1 minute.  Pour batter into the prepared pan and bake 40-45 minutes until it’s a nice golden color and a cake tester or toothpick comes out clean.  Cool cake in pan.