Here is a recipe for a simple cake that’s perfect on a chilly cloudy March afternoon. Made with fresh lemon juice, olive oil, almond flour, and all the yummy cake ingredients, but made without eggs. This cake is moist, simple and not fancy and makes a wonderful teatime treat.

About the recipe

The ingredients are simple and the cake can be mixed all in one bowl. And for those who don’t have eggs, this is an eggless recipe. Start with olive oil, sour cream, lemon juice and vanilla. Mix well. Then add in sugar and stir in. Lastly goes in a cup of almond flour and a cup of all purpose flour plus baking powder and baking soda.

Pour into cake pan and bake for 45-50 minutes. That’s it! An easy and simple cake recipe to whip up in a jiffy.

Olive Oil Lemon Almond Cake

Ingredients:

1/3 cup olive oil
1 cup sour cream
Zest and juice of 1-2 lemons (about 2 tbsp fresh lemon juice)
1 tbsp vanilla
3/4 cup sugar
1 cup almond flour
1 cup all purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt

Optional: For extra lemony flavor make an icing of juice of 1/2 lemon and 1/2 cup powdered sugar. Whisk the two together and drizzle over cake.

Directions:

Preheat oven to 350F. Generously oil an 8 inch cake pan. Dust the pan with sugar. Set aside.

In a bowl combine olive oil, vanilla, sour cream, lemon zest and lemon juice. Mix everything until smooth and creamy. Add the sugar and stir in.

Next add the almond flour, all purpose flour, baking powder, baking soda and salt. Mix thoroughly until well incorporated.

Pour into prepared pan and bake for 45-50 minutes until the center is set and a knife inserted in the center of cake comes out clean. Cool for 30 minutes before inverting onto a plate to cool completely.

If using icing, drizzle over cool cake. Serve with fruit or whipped cream. .