Honey Lemon Olive Oil Cake
There’s something about a lemony bake that just feels like sunshine—simple, fresh, and never too sweet. This Honey Lemon Olive Oil Cake is one of those effortlessly elegant recipes I find myself making on repeat. It’s light and moist, with a delicate sweetness from honey, and just the right amount of citrusy brightness from lemon zest and juice. Paired with good olive oil and a blend of almond and oat flour, it’s naturally gluten-free and comes together in under 10 minutes—no mixer needed.
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Recipe Tips
Use High-Quality Olive Oil: This isn’t the time for a bland or neutral oil. Choosing top-quality olive oil really elevates a cake featuring honey, lemon, and olive oil.
Don’t Skip the Lemon Zest: It adds so much more brightness than lemon juice alone. Zest the lemon before juicing it for the best results.
Let It Cool Before Slicing: This cake is super tender, so give it at least 20 minutes to cool before cutting to help it set properly. As a tip, cooling is vital for all honey, lemon, and olive oil cakes to maintain their texture.
Great Base for Glazing: Want to dress it up? A simple drizzle of powdered sugar + lemon juice glaze (or honey + lemon) takes it up a notch. It pairs beautifully with the flavors of honey, lemon, and olive oil.
Ingredient Swaps: Oat Flour? Use all-purpose gluten-free flour or whole wheat pastry flour if gluten isn’t a concern. Honey? Sub with maple syrup for a slightly deeper flavor. Lemon Juice? Try orange zest and juice for a warmer citrus vibe. Add-Ins? Mix in poppy seeds or blueberries for a springy twist. For a creative twist, these variations still shine in a honey olive oil lemon cake.
Room Temperature: Store covered for up to 2 days. Storing your lemon honey olive oil cake at room temperature preserves its moisture.
Refrigerator: Keeps well in the fridge for up to 5 days—just let it come to room temp before serving for the best texture.
Freezer: Wrap slices tightly and freeze for up to 2 months; thaw at room temp or reheat gently. Freezing is a convenient way to keep your olive oil, honey, and lemon cake fresh for longer.
More Wholesome Recipes:
Honey Lemon Olive Oil Cake
Ingredients
- 1 cup almond flour
- ½ cup oat flour
- 1 tsp baking powder
- ¼ tsp salt
- 2 large eggs
- ½ cup olive oil
- ? cup honey
- Zest of 1 lemon
- 2 tbsp lemon juice
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease an 8-inch cake pan
- In a bowl, whisk almond flour, oat flour, baking powder, and salt
- In another bowl, whisk eggs, olive oil, honey, lemon zest, lemon juice, and vanilla
- Add the dry ingredients to the wet and mix until combined
- Pour into the cake pan and bake for 25-30 minutes, until a toothpick comes out clean
- Let cool before slicing
- Enjoy!!!
