Lemon Olive Oil Cake (Eggless)
This Eggless Lemon Olive Oil Cake is soft, moist, tender, and full of fresh lemon flavor. Made with pantry staple ingredients, this easy eggless cake comes together without an electric mixer and stays moist for days. Serve it plain, dusted with powdered sugar, or topped with whipped cream and fresh berries.
Servings: 12
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 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, if you prefer, sprinkle icing sugar on top before slicing and serving.
Storing Suggestions
- Store the cake in an airtight container at room temperature for up to 2 days.
- For longer storage, refrigerate the leftover cake for up to 1 week. Bring it to room temperature before serving for the best texture.
- You can also freeze the cake. Wrap tightly in plastic wrap and place it in a freezer-safe bag or container. Freeze for up to a month. Thaw overnight in the refrigerator or at room temperature before serving.
Notes
- Measure the Ingredients Correctly: For the best texture, use a kitchen scale. It is especially important for flour and almond flour. Too much flour can make the cake dry, heavy, or dense.
- Use Fresh Lemon Juice and Zest: Fresh lemons make a big difference in this cake. Lemon juice adds brightness, while lemon zest gives the cake a strong and natural lemon flavor.
- Do Not Skip the Almond Flour: Almond flour helps make the cake moist and tender. Since this recipe is developed with almond flour, skipping it may change the texture.
- Use Room Temperature Dairy: Room-temperature ingredients mix more smoothly into the batter. It helps create an even texture and prevents overmixing.
- Do Not Overmix The Batter: Once the flour is added, mix only until combined. Overmixing can make the cake dense and chewy instead of soft and tender.
- Use the Right Pan Size: An 8-inch round cake pan or springform pan works best for this recipe. A different pan size may change the baking time and texture.
- Do Not Overbake: Overbaking can dry out the cake. Start checking around 25 minutes. The cake is done when a tester inserted in the center comes out clean.
- Let the Cake Cool Completely: This cake is very tender, so allow it to cool completely before slicing. Cutting it too early may cause it to crumble.
Nutrition (Approximate Values)
Calories : 213kcalCarbohydrates : 28gProtein : 3gFat : 10gSaturated Fat : 2gPolyunsaturated Fat : 1gMonounsaturated Fat : 5gTrans Fat : 0.004gCholesterol : 6mgSodium : 179mgPotassium : 43mgFiber : 1gSugar : 16gVitamin A : 68IUVitamin C : 3mgCalcium : 58mgIron : 1mg
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