Lemon Olive Oil Cake with Whipped Honey

Stay home for dinner. Escape to Italy for dessert!

This Mediterranean-inspired cake by @caitlinjesson combines antioxidant-rich olive oil, fresh lemon zest, and a cloud-like whipped honey drizzle for a dessert that’s as nourishing as it is delicious.

It’s effortlessly elegant on its own, but if you’re feeling fancy, an extra drizzle of honey takes it to the next level.

Perfect for brunch, afternoon tea, or a cozy dinner party, this recipe is an easy win for any occasion. Oh, and yes, it’s totally gluten- and dairy-free.

Scroll down for the full recipe.

Lemon Olive Oil Cake

Recipe TypeDessert

Dietary InfoGluten-free, Dairy-free

Serving Size6-8

Prep Time10 mins

Cook Time50 mins

Total Time1 hour

Ingredients:

2/3 cup olive oil
1/2 cup lemon juice
Zest of one lemon
1/2 cup honey
4 eggs
2 teaspoons vanilla extract
4 cups almond flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

Whipped honey:
1/2 cup honey

Instructions:

1. Preheat the oven to 350°F.
2. In a large bowl, whisk together the olive oil, lemon juice, lemon zest, 1/2 cup honey, eggs, and vanilla until well combined.
3. Fold in the almond flour, baking soda, baking powder, and salt. Let the batter rest for five minutes.
4. Stir the batter once more, and pour it into a greased or parchment-lined 9” round baking dish.
5. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
6. While the cake bakes, put the remaining 1/2 cup honey into a bowl, and whisk or mix it on high speed for 10 minutes until light and fluffy.
7. When the cake is done, let it cool completely before slicing.
8. Drizzle with the whipped honey and enjoy!

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