Kosher Lemon Almond Olive Oil Cake – Moist & Dairy-Free

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I’ve been making olive oil cakes for years, and this lemon almond version has become my go-to when I need something elegant but not fussy. It’s one of those cakes that looks impressive but comes together in about ten minutes of mixing. The olive oil keeps it incredibly moist for days, which is perfect for entertaining since you can make it ahead.

The combination of fresh lemon juice, zest, and almond flour creates this lovely Mediterranean flavor that isn’t too sweet. I use a good fruity olive oil here, not the fancy finishing kind, but something with character. Don’t worry about the olive oil flavor being too strong. It actually rounds out the tartness of the lemon and adds richness without making the cake heavy.

What I love most about this recipe is how forgiving it is. You can swap the almond flour for regular flour if that’s what you have, though you’ll lose some of that tender crumb. The cake stays fresh covered at room temperature for three days, or you can wrap it well and freeze it for up to three months. I often make two at once because it freezes so beautifully.

This cake works for so many occasions. It’s dairy-free, so it fits perfectly after a meat meal, and it’s fancy enough for company but simple enough for a Tuesday night dessert. I like serving it with fresh berries or a dollop of whipped coconut cream. Sometimes I’ll dust it with powdered sugar, but honestly, it’s beautiful on its own.

Kosher Lemon Almond Olive Oil Cake - Moist & Dairy-Free - Mediterranean recipe
I've been making olive oil cakes for years, and this lemon almond version has become my go-to when I need something elegant but not fussy. It's one of those cakes that looks impressive but comes together in about ten minutes of mixing. The olive oil keeps it incredibly moist for days, which is perfect for entertaining since you can make it ahead. The combination of fresh lemon juice, zest, and almond flour creates this lovely Mediterranean flavor that isn't too sweet. I use a good fruity olive oil here, not the fancy finishing kind, but something with character. Don't worry about the olive oil flavor being too strong. It actually rounds out the tartness of the lemon and adds richness without making the cake heavy. What I love most about this recipe is how forgiving it is. You can swap the almond flour for regular flour if that's what you have, though you'll lose some of that tender crumb. The cake stays fresh covered at room temperature for three days, or you can wrap it well and freeze it for up to three months. I often make two at once because it freezes so beautifully. This cake works for so many occasions. It's dairy-free, so it fits perfectly after a meat meal, and it's fancy enough for company but simple enough for a Tuesday night dessert. I like serving it with fresh berries or a dollop of whipped coconut cream. Sometimes I'll dust it with powdered sugar, but honestly, it's beautiful on its own.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 10 servings
Course: Dessert
Cuisine: Mediterranean
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1/2 cup almond flour or finely ground blanched almonds
  • 1 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 3 large eggs
  • 3/4 cup extra virgin olive oil fruity but not too peppery
  • 3/4 cup whole milk or unsweetened almond milk
  • 1/4 cup fresh lemon juice about 2 lemons
  • 2 tablespoons lemon zest from 2-3 lemons
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract optional but recommended

Method
 

  1. Preheat your oven to 350°F. Grease a 9-inch springform pan or round cake pan with olive oil and dust lightly with flour, tapping out the excess.
  2. In a large bowl, whisk together the all-purpose flour, almond flour, sugar, baking powder, and salt until well combined.
  3. In a separate bowl, beat the eggs lightly. Add the olive oil, milk, lemon juice, lemon zest, vanilla extract, and almond extract if using. Whisk until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir gently with a wooden spoon or rubber spatula until just combined. Don't overmix - a few lumps are fine.
  5. Pour the batter into your prepared pan and smooth the top gently. The batter will be quite loose, which is normal.
  6. Bake for 40-45 minutes, until the top is golden brown and a toothpick inserted in the center comes out with just a few moist crumbs attached.
  7. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. The cake will keep covered at room temperature for up to 3 days.

Notes

For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The cake can be made dairy-free by using almond milk instead of regular milk. Store covered at room temperature for up to 3 days or freeze wrapped well for up to 3 months. Dust with powdered sugar before serving if desired.
Nutrition Facts
10 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 16g 21%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 62mg 21%
Sodium 195mg 8%
Dietary Fiber 2g 7%
Total Sugars 24g
Protein 6g 12%
*Percent Daily Values are based on a 2,000 calorie diet.

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