Lemon Almond Olive Oil Cake
Recipe - Dearborn Market
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
Puglisi Egg Farms Organic Large Eggs, 12 count, 24 oz
On Sale!
$4.49 was $5.99
Sugar in the Raw Turbinado Cane Sugar, 32 oz
$4.99$2.49/lb
Botticelli Extra Virgin Olive Oil, 67.6 fl oz
$22.49$0.33/fl oz
ReaLemon 100% Lemon Juice, 32 fl oz
$3.99$0.12/fl oz
McCormick Pure Almond Extract, 2 fl oz
$5.29$2.65/fl oz
Not Available
Bowl & Basket Pre-Sifted Bleached Enriched All Purpose Flour, 5 lb
$2.79$0.56/lb
Davis OK Double Acting Baking Powder, 8.1 oz
$4.79$0.59/oz
Morton Salt, Iodized, 26 Ounce
$1.99$0.08/oz
Bowl & Basket Sliced Raw Almonds, 7 oz
$4.99$0.71/oz
Domino Premium Cane Powdered Sugar 1 lb
$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.