Lemon Almond Olive Oil Cake
Recipe - The Fresh Grocer - Corporate
Lemon Almond Olive Oil Cake
Prep Time15 Minutes
Servings8
Cook Time45 Minutes
Ingredients
4 large eggs
1 cup Bowl & Basket sugar
½ cup Bowl & Basket extra virgin olive oil
2 1/2 tbsp lemon juice (roughly one lemon)
1 tsp Bowl & Basket almond extract
½ tsp Bowl & Basket lemon extract
1 cup Bowl & Basket all purpose flour
1/2 tsp baking powder
1/4 tsp salt
½ cup Bowl & Basket sliced almonds
1/4 cup powdered sugar, for topping
Directions
- Preheat your oven to 350*F and line a 9 inch round cake pan with cooking spray and parchment paper.
- In a large bowl combine flour, baking powder and salt.
- In the bowl of a stand mixer (or you can use a hand mixer and another bowl), beat together eggs and sugar until it has nearly doubled in volume. This can take about 5 minutes and the mixture should look fluffy.
- Gently whisk olive oil, lemon juice and extracts into the egg mixture, then begin to fold in flour with a wooden spoon or rubber spatula until some flour remains, then fold in ¼ cup of almonds.
- Pour the cake batter into the prepared pan. Gently tap the pan on the counter to remove any larger air bubbles. Bake for 40-45 minutes until the top is golden and a toothpick entered in the center comes out clean.
- Remove from the oven and let cool for 10 minutes. Gently run a butter knife along the edges of the cake to release it from the pan and continue cooling on a wire rack. Dust with powdered sugar and sprinkle a few additional sliced almonds over top before serving.
15 minutes
Prep Time
45 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Bowl & Basket White Eggs, Large, 30 count, 60 oz, 30 Each
$7.29$0.24 each
Sugar in the Raw Turbinado Cane Sugar, 32 oz, 32 Ounce
$4.29$2.14/lb
Botticelli Cooking Extra Virgin Olive Oil, 67.6 fl oz, 67.6 Fluid ounce
$23.99$0.35/fl oz
Badia Lemon Juice 10 fl oz, 10 Fluid ounce
$2.29$0.23/fl oz
McCormick Pure Almond Extract, 2 fl oz, 2 Fluid ounce
$5.59$2.80/fl oz
McCormick Pure Lemon Extract, 2 fl oz, 2 Fluid ounce
$5.59$2.80/fl oz
Bowl & Basket Pre-Sifted Bleached Enriched All Purpose Flour, 5 lb, 5 Pound
$2.79$0.56/lb
Clabber Girl Double Acting Baking Powder, 8.1 oz, 8.1 Ounce
$3.79$0.47/oz
LoSalt Iodized Reduced Sodium Salt Alternative, 12.3 oz, 12.4 Ounce
On Sale!
$6.99 was $7.29$0.56/oz
Bowl & Basket Sliced Almonds, 6 oz, 6 Ounce
$3.99$0.67/oz
Domino Premium Cane Powdered Sugar 1 lb, 1 Pound
$2.39$2.39/lb
Directions
- Preheat your oven to 350*F and line a 9 inch round cake pan with cooking spray and parchment paper.
- In a large bowl combine flour, baking powder and salt.
- In the bowl of a stand mixer (or you can use a hand mixer and another bowl), beat together eggs and sugar until it has nearly doubled in volume. This can take about 5 minutes and the mixture should look fluffy.
- Gently whisk olive oil, lemon juice and extracts into the egg mixture, then begin to fold in flour with a wooden spoon or rubber spatula until some flour remains, then fold in ¼ cup of almonds.
- Pour the cake batter into the prepared pan. Gently tap the pan on the counter to remove any larger air bubbles. Bake for 40-45 minutes until the top is golden and a toothpick entered in the center comes out clean.
- Remove from the oven and let cool for 10 minutes. Gently run a butter knife along the edges of the cake to release it from the pan and continue cooling on a wire rack. Dust with powdered sugar and sprinkle a few additional sliced almonds over top before serving.