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Moist Almond Flour Lemon Olive Oil Cake Recipe with Rosemary

almond flour lemon olive oil cake - featured image
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A moist, gluten-free lemon cake made with almond flour, olive oil, and fresh rosemary, offering a fresh citrus and herbal flavor with a tender crumb.

Ingredients

Scale
  • 2 cups (200g) almond flour, finely ground
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon fresh rosemary, finely chopped
  • 3 large eggs, room temperature
  • 1/2 cup (120 ml) extra virgin olive oil
  • 2/3 cup (135g) granulated sugar
  • Zest and juice of 2 large lemons (about 3 tablespoons juice)
  • 1 teaspoon vanilla extract
  • Optional: powdered sugar for dusting
  • Optional: a handful of sliced almonds for sprinkling on top

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Prepare your cake pan by greasing it and lining the base with parchment paper for easy removal.
  2. In a large bowl, whisk together almond flour, baking powder, baking soda, salt, and finely chopped fresh rosemary.
  3. In a separate bowl, whisk the eggs until slightly frothy. Add olive oil, granulated sugar, lemon zest and juice, and vanilla extract. Whisk until combined and smooth.
  4. Pour the wet ingredients into the dry ingredients and gently fold with a spatula. Do not overmix; the batter should be thick but pourable.
  5. Pour the batter into the prepared pan and smooth the top. If desired, sprinkle sliced almonds on top.
  6. Bake for 35-40 minutes, checking at 30 minutes by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
  7. Let the cake cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely.
  8. Optionally, dust the top lightly with powdered sugar before serving.

Notes

Use room temperature eggs to avoid batter seizing. Do not overmix to keep the crumb tender. Use a mild, fruity extra virgin olive oil to avoid bitterness. Fresh rosemary is preferred over dried for balanced flavor. Check cake early as almond flour cakes brown faster. Optional toppings include powdered sugar or sliced almonds. For dairy-free, this recipe is already suitable. Variations include swapping rosemary for thyme or basil, adding berries, or using coconut sugar or honey as sweeteners.

Nutrition

Keywords: almond flour cake, lemon cake, olive oil cake, gluten-free dessert, rosemary cake, moist cake, homemade dessert

Find it online: https://elvafood.com/moist-almond-flour-lemon-olive-oil-cake-recipe-with-rosemary-easy-homemade-dessert/