A Little Bite of Cake, Darling

This is a lovely and light, and alliterative, almond, olive oil and lemon cake. It also just happens to be our wedding cake, no big whoop.

Lemon, Olive Oil and Almond Cake

  • Serves:12
  • Prep Time:PT0H20M 0H   20M
  • Cook Time:PT0H50M 0H   50M
  • Total: 1H   10M
  • Olive Oil Cake (based on recipes by Judy Witt Francini and Diane LaVonne)
  • • 3 eggs
  • • 1-1/4 cups sugar
  • • 3/4 cup extra virgin olive oil
  • • 3/4 cup milk
  • • 1/4 teaspoon baking powder
  • • 1/4 teaspoon baking soda
  • • 1-1/4 cups flour
  • • pinch salt
  • • 2 lemons, zested and juiced
  • 1/2 cup blanched almond, slivered or chopped
  • 1/2 cup sugar, to coat and top the pan
  • 1.1/4 cup honey vanilla yogurt

Preheat oven to 350 F. Brush butter or oil on the bottom and sides of a 10” cake pan. Line the bottom of the pan with parchment and butter or oil its top as well. Sprinkle ½ cup sugar into the pan and shake it out to coat completely; add more sugar if necessary to completely coat the pan.

Sift together all of the dry ingredients into a medium bowl. If you don’t have a sifter, whisk all the dry ingredients well with a whisk or a fork.

In a large bowl whisk eggs and sugar together until smooth. Add olive oil, milk, juice and zest. Mix well. Add the dry ingredients and stir just until smooth. Pour into prepared pan and top with nuts and remaining sugar. Bake for 40 – 50 minutes or until a tester comes out clean. Run a knife along the sides of the cake and gently turn cake out onto a plate. Remove the parchment, place cake face down on another plate, and flip te cake again so it is now facing right side up. Let cool slightly and drizzle with homemade honey vanilla yogurt (see recipe) or stir a tablespoon of honey into a cup of store-bought yogurt and thin it if you like with a little milk if desired.


This recipe requires a 10″ pan, parchment paper, scissors to cut the paper, a whisk and a zester, in addition to the regular stuff you’d expect. Make sure you have all these things before jumping in.



Yield: 12 servings, Amount Per Serving: Calories:  0 , Total Fat: 0g, Saturated Fat: 0g, Trans Fat: 0g, Monounsaturated Fat: 0g, Polyunsaturated Fat: 0g, Carbohydrates: 0g, Fiber: 0g, Sugar: 0g, Protein: 0g, Cholesterol: 0mg, Sodium: 0mg, Calcium: 0mg, Iron: 0mg, Vitamin A: 0IU, Vitamin C: 0mg, Phosphorous: 0mgPotassium: 0mg



dessert, snack, mediterranean


Tasty, easy cake. Total winner. Much love.

See all my recipes on Modernmeal

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