Bake

Luscious Lemon, Almond Flour and Olive Oil Cake

by:
January  8, 2013
4
12 Ratings
Luscious Lemon, Almond Flour and Olive Oil Cake
  • Prep time 20 minutes
  • Cook time 45 minutes
  • Makes 1 8-inch cake
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

What You'll Need
Ingredients
  • For the cake:
  • 4 large eggs
  • 1/2 cup natural cane sugar
  • 1 lemon, zested
  • 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:
  • 1 lemon, juiced (about 2 tablespoons)
  • 2 tablespoons honey
  • 2 tablespoons rum (or water)
  • 1 dash powdered sugar to dust top of cake
Directions
  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.
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35 Reviews

CC
CC September 6, 2023
Amazing cake recipe⭐️⭐️⭐️⭐️⭐️. I only made one substitute because Instead millet flour I used gluten free wheat flour. This made the cake a bit dense but still delicious! I look forward to testing the texture difference with the millet flour.
 
Kitchen F.
Kitchen F. September 6, 2023
So glad you liked the cake. Thanks for the feedback. 🤗 Yes, it should be a bit lighter with the millet flour. Happy baking!
 
Neetu
Neetu February 17, 2023
The cake was delicious. I used Sorghum flour as this is also a type of millet. Used artisanal olive oil. The only issue was the cake collapsed in the middle. Not sure why?
 
Adriana R.
Adriana R. February 24, 2021
Can I sub sweetnwr for Lakanto monkfruit for this recipe?
 
Kitchen F.
Kitchen F. February 24, 2021
Yes, the Lakanto monkfruit should work fine as sweetener substitute in this recipe, as long as it's the one that can be subbed one-for-one. Happy baking!
 
Steph
Steph November 11, 2020
This is a delightful recipe - I would like to make again in the Spring!

I didn't have millet flour on hand so subbed for more almond flour. Though not quite keto-friendly, I appreciate the lower carb count. Next time I would like to try an artisanal olive oil to add another dimension of flavor.

Thank you for this recipe!
 
Steph
Steph November 11, 2020
This is a delightful recipe -- I would like to make again in the Spring!

I didn't have millet flour on hand so subbed that for more almond flour. Though not quite keto-friendly, I appreciate the lower carb count. Next time I would like to try an artisanal olive oil to add another dimension of flavor.

Thank you!
 
Mary L.
Mary L. May 25, 2020
Total perplexing failure. Followed instructions to a T, the cake overflowed the pan after the first 8 minutes, then collapsed completely. Perhaps I over whipped the eggs and sugar? What a mess, and an expensive one at that.
 
Kitchen F.
Kitchen F. June 1, 2020
So sorry to hear that. I can't comment on what went wrong - maybe your suggestion of overwhipping? Was your pan maybe too small? It has always worked well for me, it's a regular cake I make often. I know ingredients are expensive.
 
Misha B.
Misha B. May 18, 2020
can i sub honey or maple syrup for the cane sugar?
 
Auntie L.
Auntie L. May 18, 2020
uh, a big no on maple syrup. too many conflicting flavors and maple can overpower the rest of them.
 
Kitchen F.
Kitchen F. May 18, 2020
Honey would work, as there's already honey in the syrup to soak the cake, so it would tie in with the flavours. I would only use 1/4 to 1/3 cup of honey as it's sweeter and more liquid than sugar, and maybe use 1 tablespoon less oil, since you don't want to use less lemon juice or you will lose the lemon flavour.
 
Neha S.
Neha S. April 16, 2020
What can I substitute for millet flour?
 
Kitchen F.
Kitchen F. April 16, 2020
Hi Neha, you could use sorghum flour instead of millet flour. I know that works. I haven't tried brown rice flour yet, but that might work too, though I couldn't say for sure. Good luck with this - happy baking!
 
Neha S.
Neha S. April 16, 2020
Thank you! How about regular wheat flour or AP flour? I am okay with gluten..
 
Auntie L.
Auntie L. November 23, 2018
Can I make this in a bundt pan? I have the almond cake receipe from the food52 dessert book - that's really the one I am asking about. Thanks
 
Saras
Saras October 12, 2018
Can we freeze it with the glaze?
 
Kitchen F.
Kitchen F. October 13, 2018
Hi Saras, Yes, you can freeze it with the glaze.
 
Saras
Saras October 14, 2018
Already did freezing. Defrosted, almost everything has gone. Thanks for the wonderful recipe
 
Saras
Saras October 12, 2018
Thank you so much for this fluffy cake recipe with almonds.
I just weighed almond flour and the millet flour (which I should haven't done except almond flour). So the millet flour wasn't enough and the batter was runny. I added 2 Tbsp ground flaxseeds and 3 Tbsp almond flour to absorb the moisture. Also replaced baking powder with baking soda and lemon juice. Replaced olive oil with coconut oil. I followed all other things. Baked in a square pan @ 160 C (it looked dry) and did the glaze. Then I really loved its fluffy and moist texture with mouthwatering lemon flavour. Next time, I wont weigh the millet flour and will just try with 1 cup-weighed 100g almond flour and half cup millet flour with 1 Tbsp+ ground flaxseeds, also in a round pan. I love your expressive words which first attracted me to this recipe.

Also , I have a doubt. Could you please tell me which millet flour you used? I used red millet flour.

Thank you so much for sharing this healthy recipe.
 
Kitchen F.
Kitchen F. October 14, 2018
Hi Saras, I'm glad you were able to figure out substitutions that worked for you and that you enjoyed the results. It is a favourite cake of ours, for sure. I just use regular millet flour that I get from my local health food store. It doesn't tell what variety it is. Thanks for your lovely comment - Happy Baking!
 
Kitchen F.
Kitchen F. July 9, 2018
I think your use of clementines is a great idea - they have an even fresher and more intense taste than oranges! Loved seeing your picture on instagram - I wanted to reach in and take a bite :)
 
Krithika R.
Krithika R. July 8, 2018
I tried this with Clementine and it turned out amazing. Didn’t use Millet flour. Used 1 1/2 cups if Almond Flour. Thank you so much for an amazing recipe. Here is a picture of what I made

https://instagram.com/p/Bk8xQ_vn4fc/

 
Teresa F.
Teresa F. November 26, 2018
I can't seem to find the reference to the clementine substitute. Is it that you used 1/4 c. clementine juice instead of oil and that's why you call it a clementine olive oil cake?
 
Sharon W.
Sharon W. February 11, 2018

This is a last minute request as I want to make this tomorrow (Feb 11, 2018)
I need to make 3 ingredients swaps:
agave instead of sugar, so a liquid vs dry sweetener. I can't use any citrus, so I'm wondering if I can use water with lemon essential oil instead of lemon juice, and oat flour in place of millet flour.

Thanks for your help
 
chloe
chloe April 30, 2017
Just baked this. Few times i tried to find good recipe with millet flour. I did not want to use olive oil first. I thought the taste would not be good.but i used light olive oil. I used maple syrup instead of sugar. Everything else was same. i was suprised this came out very good. Thank you for sharing.
 
Terry B.
Terry B. June 6, 2016
would it be possible to substitue applesauce for 1/2 the sugar? or use honey instead of sugar in the cake? do not like to use white sugar.
 
Kitchen F.
Kitchen F. November 21, 2014
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!
 
Toni
Toni November 21, 2014
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!
 
Lauramm
Lauramm March 19, 2014
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.
 
Terry M.
Terry M. February 12, 2014
This looks fabulous! Is it sturdy enough to remove from the pan before glazing? Thanks.