Lemon Olive Oil Cake & Whipped Honey

45 mins
Serves 1
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Directions

  1. 1Preheat the oven to 350°F (175°C).
  2. 2Crack 4 eggs into a bowl.
  3. 3Add 2/3 cup of olive oil to the bowl with the eggs.
  4. 4Zest one lemon into the bowl.
  5. 5Add 1/2 cup of honey to the bowl.
  6. 6Whisk the mixture until well combined.
  7. 7Add 4 cups of almond flour, 1 tsp baking soda, 1 tsp baking powder, and 1/2 tsp salt to the wet ingredients.
  8. 8Fold in the dry ingredients with a spatula until a batter forms.
  9. 9Let the batter sit for five minutes.
  10. 10Stir the batter once more.
  11. 11Transfer the batter to a greased or parchment-lined 9-inch round baking dish.
  12. 12Bake for 35-40 minutes until a toothpick inserted into the center comes out clean.
  13. 13While the cake is baking, add 1/2 cup of honey to a bowl and whisk or mix on high for ten minutes to make whipped honey.
  14. 14Remove the cake from the oven and allow it to cool.
  15. 15Slice the cooled cake.
  16. 16Drizzle the whipped honey over the sliced cake.

Ingredients

  • 0.66 cup olive oil
  • 0.5 cup lemon juice
  • 1 zest of one lemon
  • 0.5 cup honey
  • 4 eggs
  • 2 tsp vanilla extract
  • 4 cups almond flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup honey

Equipment

large bowlwhiskspatula9" round baking dishovenmixer

Tips

  • This recipe is gluten-free and dairy-free.
  • The cake is perfect on its own or can be taken to the next level with a drizzle of whipped honey on top.
  • Leftover whipped honey can be stored in an airtight container for up to three weeks.