This is an overhead image of eight slices of lemon olive oil cake. The cake slices are arranged in a circular cake and sit on a white piece of parchment paper. The top of the cake is dusted with parchment paper. Recipe
GF Gluten-Free DF Dairy-Free

Lemon Olive Oil Cake

Lemon Olive Oil Cake is deliciously moist and makes for a sweet summer treat! Light, fluffy, and refreshing, this cake is so simple to make!

Prep: 10 minsCook: 25 minsTotal: 35 mins
Servings: 1 cake 1x


  • 2 lemons, zest and juiced (about 1/4 cup juice)
  • 3 eggs
  • 1/2 cup extra virgin olive oil
  • 3/4 cup coconut sugar
  • 2 cups blanched almond flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • powdered sugar for topping


  1. Preheat oven to 350F.
  2. Place the lemon zest, juice, eggs, olive oil, and coconut sugar in your bowl.
  3. Whisk until combined.
  4. Add the almond flour, baking powder, and salt.
  5. Whisk again until smooth.
  6. Cut a circle of parchment paper and line a 9″ cake pan.
  7. Use a paper towel or olive oil spray bottle to oil the inside of the pan and top of the parchment paper.
  8. Pour the cake batter into the pan and bake for 25 minutes.
  9. Allow the cake to cool for 5 – 10 minutes before removing it from the pan.
  10. Slide a butter knife around the edges of the pan, then transfer the cake to a cooling rack.
  11. Top it with some powdered sugar, cut it into 8 slices and enjoy!

Nutrition Info:

  • Serving Size: 1 slice
  • Calories: 247
  • Sugar: 18.5g
  • Sodium: 174mg
  • Fat: 17.6g
  • Saturated Fat: 2.6g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 21.6g
  • Fiber: 1.2g
  • Protein: 3.7g
  • Cholesterol: 61mg
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