Go Back
–+ servings
Gluten-Free Lemon Almond Olive Oil Cake

Easy Gluten-Free Lemon Almond Olive Oil Cake That Delights

This Gluten-Free Lemon Almond Olive Oil Cake combines bright lemon and rich almond flavor for a moist, elegant dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Gluten-Free
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Batter
  • 2 cups almond flour the star gluten-free base that gives rich, nutty flavor and tender texture.
  • 4 large eggs bind the batter while adding moisture and structure.
  • ½ cup extra-virgin olive oil keeps the cake silky moist and adds subtle fruity notes.
  • 1 cup granulated sugar balances the tartness and lends sweetness for that perfect bite.
  • 2 lemons (zest and juice) infuse the cake with a bright, refreshing citrus zing.
  • 1 tsp baking powder helps the cake rise beautifully despite being gluten-free.
  • ¼ tsp salt enhances all flavors and balances sweetness naturally.
Optional Add-ins
  • 1 tsp almond extract intensifies the nutty depth without overpowering the lemon.
  • ¼ cup sliced almonds for a delightful crunch topping that adds texture and visual appeal.

Equipment

  • 9-inch springform pan
  • electric mixer
  • mixing bowls
  • Whisk

Method
 

How to Make Gluten-Free Lemon Almond Olive Oil Cake
  1. Preheat the oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper for easy removal and even browning.
  2. In a large bowl, whisk 4 large eggs and 1 cup sugar until light, fluffy, and pale yellow, about 3 minutes using an electric mixer.
  3. Slowly pour in ½ cup extra-virgin olive oil, whisking gently until fully incorporated and the batter looks smooth and glossy.
  4. Fold in zest of 2 lemons and ¼ cup lemon juice, ensuring the bright yellow flecks evenly distribute for a fresh, tangy flavor.
  5. In a separate bowl, whisk 2 cups almond flour, 1 tsp baking powder, and ¼ tsp salt, then gently fold into wet batter until no streaks remain.
  6. Pour batter into the prepared pan, smooth the top, and bake 30–35 minutes until golden and a toothpick comes out clean.
  7. Let the cake cool in the pan for 15 minutes, then release it, transfer to a rack, and cool completely before slicing for clean cuts.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 20gProtein: 5gFat: 18gSaturated Fat: 2gMonounsaturated Fat: 16gCholesterol: 55mgSodium: 150mgPotassium: 160mgFiber: 2gSugar: 10gVitamin A: 150IUVitamin C: 5mgCalcium: 60mgIron: 1mg

Notes

Optional: Dust with powdered sugar or top with sliced almonds for extra crunch. Store leftover cake in an airtight container at room temperature for up to 3 days.

Tried this recipe?

Let us know how it was!