This Lemon Olive Oil Cake is deliciously moist and tender with a light and fluffy texture. Lemon juice and zest provide extra zing, while the almond flour offers the cake a pleasant and slightly nutty flavor.
The Eggless Lemon Olive Oil Cake recipe is beyond easy, and no electric mixer is needed. With a few ingredients, it yields a delicate dessert to satisfy a sweet craving, to celebrate a small occasion, or to enjoy a slice with a cup of coffee!
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Delicious Egg-Free Lemon Olive Oil Cake
While this decadent Eggless Lemon Olive Oil Cake recipe looks simple, it makes a deliciously moist and tender cake.
The star ingredient is olive oil, which keeps the cake moist for days. I used extra virgin olive oil, which provides a rich, buttery, slightly herbal, and fruity flavor to the cake.
However, do not be afraid; you will not taste olive oil in the cake with this recipe!
You can use your favorite olive oil for the recipe. It does not have to be extra virgin; you can use regular or even light olive oil for this cake.
The cake is rich in lemon flavor, making it fresh, bright, and vibrant. Do not skimp on lemon zest.
The recipe is easy, and the batter comes together quickly. Before serving, you can lightly dust the cake with powdered sugar or top it with cream and seasonal fruits.
Why You Will Love This Cake
- Eggless Lemon Olive Oil Cake is rich but light, soft, and moist.
- It is bursting with lemon flavor and tastes delicious.
- The recipe is easy to make with only essential baking ingredients.
- It is a quick dessert for any occasion or simply to satisfy cravings.
- The cake is eggless but does not require any egg replacers.
Ingredients and Notes
- Flour: I recommend using unbleached, all-purpose flour for this Eggless Lemon Olive Oil Cake. However, you can use cake flour instead of all-purpose flour for a delicate cake texture. Ensure that you measure the flour correctly; if you have a kitchen scale, use it for the best results.
- Almond Flour: Adding almond flour makes the cake tender and moist and provides a delicate nutty flavor. You can use almond meal (ground almonds) instead of almond flour. However, if you use almond meal, the texture and color of the cake will be slightly different.
- Baking Powder and Baking Soda: Both work as leavening agents and are essential for this recipe.
- Salt: It gives a nice contrast to the sweetness of the cake.
- Olive Oil: Use your favorite extra virgin olive oil or regular olive oil for this cake.
- Sour Cream: Use full-fat sour cream, which should be at room temperature. If you do not have sour cream, use plain yogurt.
- Sugar: Sugar provides sweetness and structure to the cake.
- Vanilla: Use pure vanilla extract for the best flavor.
- Lemon Juice and Zest: Lemon juice and zest provide a fresh and citrusy flavor to the cake.
- Milk: You can use whole or 2% milk for this recipe.
How To Make Eggless Lemon Olive Oil Cake
- Preheat the oven to 350°F (180°C).
- Grease an 8-inch round cake pan with non-stick oil spray and line it with parchment paper.
- Lightly grease the parchment paper as well.
- Whisk flour, almond flour, baking powder, baking soda, and salt in a medium mixing bowl.
- Set aside.
- Combine the olive oil, sour cream, sugar, lemon juice, zest, and vanilla in a large mixing bowl.
- Whisk until well combined.
- Add flour mixture and milk alternatively to the wet mixture and mix until just combined.
- Do not overmix.
- Pour it into the prepared pan, spread it evenly, and smooth the top.
- Bake the cake for 28-32 minutes or until a cake tester inserted in the center comes out clean.
- The baking time may vary, more or less, depending on the oven, so keep an eye on the oven while baking.
- Remove the cake from the oven, place the pan on the cooling rack, and let the cake cool completely in the pan.
- Once the Eggless Lemon Olive Oil Cake is cooled, remove it from the pan and sprinkle icing sugar on top, if you prefer, before slicing and serving.
Serving Suggestions
The cake tastes delicious as is. However, serve the cake slice topped with lightly sweetened whipped cream and fresh berries for a decadent dessert.
A slice of Egg-Free Lemon Olive Oil Cake can also be served with a dollop of vanilla ice cream.
Storing Suggestions
Store this Eggless Lemon Olive Oil Cake, covered tightly, at room temperature for two days.
Leftover cake can be refrigerated for a week.
Baking Tips For Lemon Olive Oil Cake
Measurements: I highly recommend using a kitchen scale to measure the ingredients for the best results.
Flour: Instead of all-purpose flour, use cake flour for a more delicate and tender cake texture.
Sour Cream: Use full-fat sour cream and bring it to room temperature. If you do not have sour cream, use plain yogurt.
Batter: Do not overmix the batter to get a soft and tender cake. Overmixing the batter will make the cake dense and chewy.
Baking Pan: The proper baking pan size for this egg-free lemon olive oil cake is essential. Use an 8-inch round cake pan or a springform pan. Using a different-sized pan will result in a dense and soggy cake.
Baking: Every oven is different, so keep an eye on the cake while baking. Overbaking may dry the cake, and underbaking may cause it to sink.
FAQ
It depends on what kind of olive oil you use. However, this recipe will not give you a cake with a strong olive oil flavor. I used extra virgin olive oil, but the cake still did not taste like olive oil. But if you are still concerned about the flavor, you can use regular olive oil. Light olive oil, a neutral-flavored oil, is also available in the market.
If you do not like olive oil, you can use a neutral-flavored oil, such as sunflower or vegetable oil.
Yes! You can add orange juice and zest instead of lemon juice and zest.
Yes, this recipe has been developed using almond flour. However, if you do not have almond flour, you can add almond meal. Grind the almonds in the blender in pulses until they are powdered. Do not overgrind to prevent the almonds from separating the oil. You can use these ground almonds instead of almond flour.
This recipe uses almond flour, so it should be fine if your cake sinks slightly in the middle. But, if the cake sinks in the middle drastically, there could be several reasons, such as:
Taking the Eggless Lemon Olive Oil Cake out before it is completely baked may cause it to sink a few minutes after removing it from the oven.
If the oven temperature is too high, the cake will rise too quickly and sink upon cooling.
Incorrect measurements of the ingredients may also be a reason for the cake to sink.
Opening the oven door too often while baking may also cause the cake to sink from the middle.
More Lemon Flavored Desserts
Recipe Card
Lemon Olive Oil Cake (Eggless)
Ingredients
- 1½ cups (180g) all-purpose flour
- ½ cup (50g) almond flour
- 1½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup (80ml) extra virgin olive oil (or choice of olive oil)
- ½ cup (120g) sour cream
- ¾ cup + 2 tablespoon (175g) granulated sugar
- ¼ cup (60ml) lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla
- ¼ cup (60ml) milk
Instructions
- Preheat the oven to 350°F (180°C). Grease an 8-inch round cake pan with non-stick oil spray and line it with parchment paper. Lightly grease the parchment paper as well.
- Whisk flour, almond flour, baking powder, baking soda, and salt in a medium mixing bowl. Set aside.
- Combine the olive oil, sour cream, sugar, lemon juice, zest, and vanilla in a large mixing bowl. Whisk until well combined.
- Add the flour mixture and milk to the wet mixture in two parts. Mix until everything is just combined. Do not overmix.
- Pour it into the prepared pan, spread it evenly, and smooth the top.
- Bake the cake for 28-32 minutes or until a cake tester inserted in the center comes out clean.
- The baking time may vary, more or less, depending on the oven, so keep an eye on the oven while baking.
- Remove the cake from the oven, place the pan on the cooling rack, and let the cake cool completely in the pan.
- Once the cake is cooled, remove it from the pan and sprinkle icing sugar on top, if you prefer, before slicing and serving.
Serving Suggestions
- The cake tastes delicious as is. However, serve the cake slice topped with lightly sweetened whipped cream and fresh berries for a decadent dessert.
- A slice of Egg-Free Lemon Olive Oil Cake can also be served with a dollop of vanilla ice cream.
Storing Suggestions
- Store this Eggless Lemon Olive Oil Cake, covered tightly, at room temperature for two days.
- Leftover cake can be refrigerated for a week.
Notes
- Measurements: I highly recommend using a kitchen scale to measure the ingredients for the best results.
- Flour: Instead of all-purpose flour, use cake flour for a more delicate and tender cake texture.
- Sour Cream: Use full-fat sour cream and bring it to room temperature. If you do not have sour cream, use plain yogurt.
- Batter: Do not overmix the batter to get a soft and tender cake. Overmixing the batter will make the cake dense and chewy.
- Baking Pan: The proper baking pan size for this cake is essential. Use an 8-inch round cake pan or a springform pan. Using a different-sized pan will result in a dense or soggy cake.
- Baking: Every oven is different, so keep an eye on the cake while baking. Overbaking may dry the cake, and underbaking may cause it to sink.
Thanks for coming! Let me know what you think.