This humble Olive Oil Cake is incredibly tender and not too sweet. It has hints of almond and touches of lemon thanks to almond liqueur and freshly squeezed lemon juice. Also, this recipe is surprisingly simple, and rather forgiving to make. All it takes is a little elbow grease to stir (just enough), and you’re good to go! Golden even, like this delicious dessert.

So when life gives you lemons… scroll onwards for this satisfying recipe.

---

Lemon Almond Olive Oil Cake

PREP TIME: 15 MIN
BAKE TIME: 55-65 MIN
SERVES: 8

Ingredients:

• 2 1/4 cup Cake Flour
• 1 3/4 cup Granulated sugar
• 2 tsp Sea salt
• 3 Tbs Lemon Zest (about 3 lemons*)
• 1/2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1 tsp Vanilla Extract
• 3 Large Eggs (room temperature)
• 1 1/3 cup Extra Virgin Olive Oil
• 1 1/4 cup Buttermilk (room temperature)
• 1/4 cup Freshly Squeezed Lemon Juice
• 1/4 cup Disarronno (or almond liqeur)
• 1 tsp Amond Extract (for more almond flavor, optional)
• 1/4 cup Powdered Sugar (for dusting)
• 1 lemon (to zest for garnish, optional)

Directions for Olive Oil Cake:

1. Preheat oven 325°F and prepare a 9.75” springform pan by greasing, then coating in flour.
2. In a large mixing bowl, sift together the dry ingredients (cake flour, salt, baking powder, and baking soda.) Add the lemon zest into the sugar and massage (to help release oils) before mixing in with remaining dry ingredients, then stir to combine.
3. In a separate large bowl, whisk wet ingredients (eggs, olive oil, lemon juice, vanilla extract, buttermilk, Disaronno, and almond extract). Mix until evenly incorporated.
4. Afterwards, whisk the dry ingredients into the wet mixture until *just* combined.  (I prefer adding the dry mixture in 1/3 increments. Also, a few clumps are alright! Avoid over-mixing as this will develop gluten, which translates to a dense cake.)
5. Transfer the cake batter to the prepared springform pan, then transfer into the oven to bake for 55-65 minutes, or until golden on top and passes a toothpick test.
6. When ready, transfer the cake onto a wire rack to cool. After, remove from springform pan and garnish by dusting powdered sugar and sprinkling strands of lemon zest (optional). Finally, slice, share, and enjoy! (Store remainder in an airtight container at room temperature for up to 3 days.)

* Notes:

• I prefer Meyer lemons. They are sweeter than others. Here’s a great article by Kitchn.
• The alcohol in this recipe evaporates as it bakes, leaving the essence of the almond liqueur behind.
• Can’t find buttermilk? Try 1 1/4 cup whole milk, mixed with 1 Tbs vinegar or lime juice, and allow to rest for 5-10 minutes before using. (This will help to curdle the cream a bit, which will resemble a similar buttermilk texture.
• Freshly squeezed lemon juice is best! (And less preservatives!) Also, I like to zest the lemon right over the cake when garnishing because it perfumes the cake as the zester peels and spritzes the lemon rind. (So lovely!)
• For less almond flavor, swap the almond liqueur for limoncello and/or omit the almond extract.
• If you prefer less forward of an olive oil taste, try using a lighter olive oil, which is milder.
• For more delicious recipes to create or pair alongside, visit the Kitchen Journal.