While olive oil may not be initially considered for baking, when it comes to lemon cake, olive oil is a must. Check out this healthy dessert recipe that is full of decadent flavor.
Course: Dessert
Cuisine: American
Prep Time: 15-minutes
Cook Time: 30-minutes
Total Time: 32-minutes
Servings: 20 cookies
Ingredients for the cake
2 1/4 cups almond flour
1/2 cup tapioca flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3 eggs
1/2 cup honey
1/3 cup Cobram Estate Olive Oil
1/4 cup lemon juice
2 tablespoon lemon zest
1 teaspoon vanilla
Ingredients for the glaze
1 cup powdered sugar
2 tablespoon lemon juice
Lemon Zest
Instructions
- Preheat oven to 350F and grease and parchment the bottom of a 9-inch cake pan.
- In a medium bowl, mix together almond flour, tapioca flour, baking soda, and salt.
- In a large bowl, whisk together eggs, honey, olive oil, lemon juice, lemon zest, and vanilla until well combined.
- Add flour mixture into wet in increments, and stir until well combined. Once fully mixed, pour into greased cake pan.
- Bake for 28-30 minutes or until toothpick inserted comes out clean. Let cool.
- Make glaze by whisking together glaze ingredients. Let cool completely before glazing.
- ENJOY!
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