This lemon and almond oil cake is soft, fragrant, and delicately sweet, with a moist crumb that stays tender for days. Almond oil, almond flour, and a hint of almond extract give it a gentle nuttiness, while fresh lemon zest and juice keep the flavor bright and balanced. It’s an unfussy, one-bowl cake that feels just as right for a casual afternoon treat as it does for a special gathering.

Why You’ll Love This Recipe

This cake is incredibly moist thanks to almond oil, yogurt, eggs, and melted white chocolate.
It’s made in one bowl, making cleanup quick and easy.
The lemon flavor is fresh and vibrant without being overpowering.
Almond flour adds richness and a tender texture.
It stores well, making it perfect for baking ahead.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/2 cup (105 grams) almond oil, plus more for greasing the pan
4 ounces (115 grams) white chocolate, finely chopped
5 large eggs, at room temperature
1 cup (190 grams) granulated sugar
2/3 cup (145 grams) full-fat plain yogurt
Zest of 2 medium lemons
3 tablespoons fresh lemon juice
1/2 teaspoon almond extract
1/4 teaspoon vanilla extract
1 cup (100 grams) almond flour
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
Pinch of ground nutmeg
1 cup (140 grams) all-purpose flour
2 tablespoons sliced almonds, lightly toasted, optional
1 tablespoon powdered sugar, optional

Directions

Preheat the oven to 325°F (165°C). Grease a 9-inch round cake pan or springform pan with almond oil and line the bottom with parchment paper.

Place the white chocolate in a large oven-safe mixing bowl and set it in the oven as it heats. Check every 1 to 2 minutes, stirring gently, until completely melted and smooth. Remove from the oven and allow to cool until just warm.

Whisk the almond oil into the melted white chocolate until well combined. Add the eggs and whisk thoroughly. Add the sugar, yogurt, lemon zest, lemon juice, almond extract, and vanilla extract, whisking until smooth.

Add the almond flour, baking powder, salt, and nutmeg. Whisk until the batter is smooth. Add the all-purpose flour and whisk gently just until incorporated. Use a spatula to scrape the sides and bottom of the bowl, then tap the bowl lightly on the counter to release air bubbles.

Pour the batter into the prepared pan and tap the pan gently on the counter. Bake for 45 to 60 minutes, checking at 45 minutes, until the cake is golden and a tester inserted into the center comes out clean.

Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely. Top with sliced almonds and dust lightly with powdered sugar before serving, if desired.

Servings and timing

This recipe yields 8 to 10 servings.

Preparation time: 20 minutes
Baking time: 45 to 60 minutes
Cooling time: about 45 minutes
Total time: approximately 1 hour and 50 minutes

Variations

Replace almond oil with mild olive oil for a different flavor profile.
Add orange zest instead of lemon for a warmer citrus note.
Fold in a tablespoon of poppy seeds for added texture.
Serve with fresh berries or a light yogurt topping.

Storage/Reheating

Store the fully cooled cake in an airtight container at room temperature for up to 4 days. Refrigerate for up to 6 days if needed. Allow chilled slices to come to room temperature before serving, or warm gently in the microwave for a few seconds.

FAQs

Can I use olive oil instead of almond oil?

Yes, a mild olive oil works well, though the almond flavor will be subtler.

Is this cake overly sweet?

No, it has a balanced sweetness with a fresh citrus finish.

Can this cake be made ahead?

Yes, it tastes even better the next day.

Can I freeze the cake?

Yes, wrap tightly and freeze for up to 2 months.

What yogurt works best?

Full-fat plain yogurt gives the best moisture and texture.

Can I use Greek yogurt?

Yes, thin it with 2 tablespoons of water before using.

Does the white chocolate make it taste sweet?

It adds richness without a strong chocolate flavor.

Can I bake this in a loaf pan?

Yes, but baking time may be slightly longer.

How do I know when it’s done?

A tester inserted in the center should come out clean.

Is this cake good for special occasions?

Yes, it’s simple yet elegant enough for any occasion.

Conclusion

This lemon and almond oil cake is a reliable, versatile recipe that delivers moist texture and bright flavor every time. Whether served plain or dressed up with toppings, it’s a cake you’ll want to bake again and again.

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