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Lemon & Honey Olive Oil Cake

Lemon & Honey Olive Oil Cake

Chelsea Colbath
A single-layer lemon cake that's full of healthy ingredients like whole wheat flour, almond meal, and olive oil.
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TOTAL TIME: 25 minutes
Servings 8

Ingredients
  

  • 1/2 cup extra virgin olive oil
  • 1/2 cup honey
  • 1/4 cup lemon juice from 2-3 lemons
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • zest from 3 lemons
  • 1 cup white whole wheat flour*
  • 1/2 cup almond meal**
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt

Instructions
 

  • 1. Preheat oven to 350 degrees Fahrenheit. Line an 8-inch cake pan with parchment paper or grease it with nonstick spray. Set pan aside.
  • 2. Put first 6 ingredients (all wet ingredients) into a mixing bowl, and whisk to combine. Add in all remaining ingredients (all dry) and stir with a rubber spatula until just combined. Some small lumps in the batter are fine.
  • 3. Pour batter into prepared pan, and bake for 25-30 minutes, or until cake is golden and cooked through. A toothpick inserted into the center should come out clean.
  • 4. Let cake cool for 10 minutes in the pan, then invert onto a wire rack to cool completely. Serve cake with a dollop of full-fat Greek yogurt or whipped cream, and berries. Leftover cake also makes a great breakfast crumbled on top of a bowl of yogurt. Store leftovers at room temperature, tightly covered, for up to 5 days.

Notes

*White whole wheat flour has a more mild flavor and delicate texture than traditional whole wheat, but with the same nutrition profile. If you only have regular whole wheat, I suggest using 1/2 cup all purpose and 1/2 cup whole wheat.
**I love the texture almond meal gives this cake, but if you don't have any you could swap it for more white whole wheat flour, using a total of 1 1/2 cups in the recipe. I buy mine at Trader Joe's since it's consistently the cheapest, but I always see it at the regular grocery store, too.
Adapted from Love & Lemons