Luscious Lemon, Almond Flour and Olive Oil Cake

By • January 8, 2013 8 Comments

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Author Notes: This simple yet sumptuous cake fills my yearning for all things light and lemony. I love the intriguing flavor notes the olive oil adds. I think of the sunshiny Mediterranean where this cake originates - lemons, almonds and olives all grow in abundance there.
And when the Meyer lemons are in season - ooh la la! This cake really shines (and you'd never know it's gluten-free and dairy-free, too!)
Kitchen Frau

Makes 1 8-inch cake

for the cake:

  • 4 large eggs
  • 1/2 cup natural cane sugar
  • zest of 1 lemon
  • 1/4 cup freshly squeezed lemon juice
  • 1/2 cup fruity extra virgin olive oil
  • 1/2 teaspoon pure vanilla extract
  • 1 cup almond flour
  • 1/2 cup millet flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon powdered psyllium husk (optional)

for the glaze:

  • juice of 1 lemon (about 2 tablespoons)
  • 2 tablespoons honey
  • 2 tablespoons rum (or water)
  • powdered sugar to dust top of cake
  1. Preheat the oven to 350°F. Trace the bottom of an 8-inch (20cm) springform pan onto parchment paper and cut out the circle. Trim it so it lays flat in the pan. Lift it out of the pan, grease the pan, then lay the paper circle back into the springform pan and grease it, too.
  2. With the whisk attachment of an electric mixer (or a hand whisk and lots of elbow grease), beat the eggs and sugar until they are light and fluffy and look like pale yellow softly whipped cream.
  3. Add the lemon zest, lemon juice, olive oil and vanilla extract. Beat well.
  4. Add the almond flour, millet flour, baking powder, baking soda and psyllium husk powder (if using).
  5. Mix just until combined and pour into the prepared pan.
  6. Bake for 45 minutes, or until the top no longer feels jiggly to the touch and a toothpick inserted in the center comes out with crumbs attached. The cake will be quite dark.
  7. In a small saucepan, heat the lemon juice, honey and rum (or water) until the honey is just melted and the mixture is hot. One spoonful at a time, so you can control where the glaze goes, drizzle the glaze over the top of the hot cake. Drizzle mostly around the outside edge of the cake so it gets soaked. The cake will have dropped slightly in the middle and most of the glaze will run there anyway, so make sure to douse the edges well so the cake is evenly moistened.
  8. When the cake is cool, remove the outside of the springform pan. Just before serving, sprinkle the top of the cake with powdered sugar shaken through a small sieve or tea strainer.

More Great Recipes: Fruit|Cakes|Eggs

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Comments (8) Questions (0)


10 months ago Kitchen Frau

Great - so glad you like the recipe. I'm glad it turns out so well for everyone, too. Sometimes the simplest recipes are the best. I love how all the little alternations work, and make the recipe personal for everyone. Love the idea of the kiwis and the oat flakes on top!


10 months ago Toni

Just made it and it was done at 35 minutes with toothpick insert coming out dry with no crumbs. I substituted coconut flour for the millet flour. Other than that I followed the directions exactly. I did mix mine in a food processor. There was no sinking in the middle so I drizzled the glaze all around as evenly as possible. Hopefully won't have any trouble getting it out of the pan (I just buttered, had no parchment paper). Still cooling so can't wait to taste it!


over 1 year ago Lauramm

Made it yesterday & it came out lovely, fluffy and moist. Baked it for about 33 min. on 180ºC. Only thing is that I added more flour (maybe 1/2 extra cup of bukwheat flour) as it was too runny. And put on top 2 kiwis cut in pieces and sprinkled about 1 tablespoon of oatmeal flakes (before and after placing the pieces of fruit). Skipped the syrup. I am very pleased with the result so deffinetely will make again. I actually like that I do not taste the oil in it (and it's healthier with olive oil than with butter!).Also, very easy to do, not fussy at all.


over 1 year ago Terry Malouf

This looks fabulous! Is it sturdy enough to remove from the pan before glazing? Thanks.


over 1 year ago Louise Ridge

We love this cake. I is the perfect balance between sweet and tart. The glaze I adore, no guilt of sugar. I have made this almost weekly and now am forced to make 2 cakes at a time as one always get devoured at the first sitting ( 7 kids, go figure )
I've only ever used millet meal, not flour and we all enjoy the texture is provides. Thanks so much for this epically delicious and nutritious cake.


over 1 year ago LitaBonita

Just took my first bite of this cake and it's very good- Light and spongey and moist! I had to make a couple substitutions (orange instead of lemon and cornmeal instead of millet) due to a lack of ingredients, so I look forward to trying it with lemon and (if I can find it in Norway!) millet flour next. You were right about the elbow grease- my mixer's on the fritz so I did it by hand, and let's just say I won't need to do free weights with that arm for a day or two. :) I think that's also why my cake didn't rise as nicely as the one in your picture, but it's got a great fluffy texture even at half the height.


over 2 years ago svz

I just made this, but did not have any millet flour on hand, so made up with almond flour and added about 1/3 cup extra to make up for the weightiness of millet flour. This cake is awesome and practically virtuous. I make it every time I start a new diet.


over 2 years ago Kitchen Frau

Thanks for the feedback. Glad you liked it and good to know the substitution for millet flour works well! I agree with your 'virtuous'label - the way I see it, nuts are so healthy, I'm sure they practically nullify the calories in this cake!