Recipe Card

Olive Oil Lemon Cake

A light, spongy cake for any occasion, made healthier with olive oil instead of butter that also gives it a richer flavor.


for 2 servings

OliAMO Extra Virgin Olive Oil

1 1/3 cups


3 large

Almond Milk

1 ¼ cups

Lemon zest

1 1/2 tablespoons grated (zest, no white pith!)

Lemon juice

1/4 cup freshly squeezed


1/4 cup

Lemon extract

1 to 2 teaspoons

Granulated sugar (can substitute sugar substitute like Monkfruit)

1 3/4 cups

Sea salt

1 1/2 teaspoons

Baking powder

1/2 teaspoon

Baking soda

1/2 teaspoon

Visual Steps


Pre-heat oven to 325F and add a circle of parchment paper to the base of a 10” cake pan (do not make this cake in a regular 9-inch cake pan), rubbing the sides and bottomn of the pan lightly with OliAMO.


In your mixer’s mixing bowl, add the olive oil and eggs; whisk well on medium speed to emulsify and incorporate.


Add the almond milk, lemon zest, lemon juice, Limoncello, and lemon extract.


Add the sugar and mix until well combined.


Add the flour, salt, baking powder, and baking soda; whisk until incorporated. The batter will be thin.


Turn the batter out into your prepared pan and bake in the pre-heated oven for approximately 60 minutes (depending on your oven and altitude). The cake will be done when a toothpick comes out clean and crumby, not wet.


Turn the cake out onto a cooling mesh and dust with confectioners’ sugar before to serving.

Olive Oil Lemon Cake

Serve cold and fresh in 1/2 cup servings.