Print

Lemon and Almond Oil Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This lemon and almond oil cake is moist, fragrant, and delicately sweet. Made with almond oil, yogurt, almond flour, and a hint of lemon, it’s a one-bowl, no-fuss recipe perfect for both casual snacking and elegant gatherings.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 8–10 servings
  • Category: Dessert
  • Method: Baked
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Ingredients

  • 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)

Instructions

  1. Preheat oven to 325°F (165°C). Grease a 9-inch round or springform pan with almond oil and line the bottom with parchment paper.
  2. Place white chocolate in a large oven-safe bowl and melt in the warming oven, stirring every 1–2 minutes until smooth. Let cool slightly.
  3. Whisk almond oil into the melted white chocolate. Add eggs and whisk thoroughly.
  4. Add sugar, yogurt, lemon zest, lemon juice, almond extract, and vanilla extract. Whisk until smooth.
  5. Whisk in almond flour, baking powder, salt, and nutmeg. Then gently whisk in all-purpose flour until just combined. Scrape the sides and bottom of the bowl and tap the bowl to release air bubbles.
  6. Pour batter into prepared pan and tap to level. Bake for 45–60 minutes, checking at 45 minutes. Cake is done when golden and a tester comes out clean.
  7. Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
  8. Top with sliced almonds and powdered sugar before serving, if desired.

Notes

  • Substitute almond oil with mild olive oil for a different flavor.
  • Add orange zest or poppy seeds for variations.
  • Use Greek yogurt thinned with water if needed.
  • Store at room temperature or refrigerate to extend shelf life.
  • Wrap and freeze for up to 2 months.

Nutrition

Find it online: https://savorymomskitchen.com/lemon-and-almond-oil-cake/