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Ingredients
Scale
- 2 large eggs
- 1/2 cup plain or Greek yogurt
- 1/2 cup plus 2 tablespoons high-quality extra virgin olive oil
- 1/4 cup honey
- 1/3 cup granulated sugar
- Zest from 3 lemons
- Juice from 1 lemon
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 1/2 cup almond flour
- 1 cup all-purpose flour
Instructions
- Preheat the oven to 350°F and grease a 9-inch round cake pan, lining it with parchment paper.
- In a large bowl, whisk eggs, honey, sugar, olive oil, yogurt, lemon zest, and lemon juice until smooth.
- Sift almond flour, all-purpose flour, baking soda, baking powder, and salt into the wet mixture and fold gently until combined.
- Pour the batter into the pan and sprinkle sugar on top if desired.
- Bake for 30-34 minutes until a toothpick comes out clean.
- Cool the cake in the pan for 5-7 minutes, then invert onto a wire rack to cool completely.
- Dust with powdered sugar and serve with whipped cream.
Notes
Use room temperature ingredients for better mixing.
Lemon zest adds vital flavor; do not skip.
Monitor baking time to avoid a dry cake.
- Prep Time: 15 minutes
- Cook Time: 30-34 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Calories: 250
- Sugar: 10
- Sodium: 150
- Fat: 12
- Saturated Fat: 1.5
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 4
- Cholesterol: 40