Spanish Olive Oil Cake with Lemon and Almonds

My favorite summer cake recipe, this Spanish olive oil cake with lemon and almonds is easy and delicious.

Spanish olive oil cake recipe
Moist and delicious Spanish olive oil cake.

My favorite olive oil cakes are moist and rich, usually combined with citrus and bursting with flavor. Sometimes I add in fruit like apples or grapes, or top my olive oil cakes with glazes and nuts. This recipe for Spanish lemon olive oil cake is very simple, and uses plain greek yogurt, lemon zest and ground almonds to make it stand out. It makes the perfect merienda or a quick bite for breakfast.

Adapted from the delicious recipe on Food Lover’s Odyssey.

For more recipes, see baking with olive oil and my classic Spanish magdalenas recipe. Another Spanish olive oil cake I love is my apple olive oil cake recipe.

Spanish Lemon Olive Oil Cake

4.7 from 3 reviews
Spanish Lemon Olive Oil Cake
Prep time
Cook time
Total time
This delicious Spanish lemon olive oil cake makes the perfect snack. Bursting with flavor and moist as can be, it's easy to make too!
Recipe type: Cake
Cuisine: Spanish
Serves: 8 slices
  • 1.5 cups of cake flour
  • ¼ cup of finely ground almonds (you can pulse raw almonds in the food processor until a powder but not a paste!)
  • ¼ teaspoon of salt
  • 2 teaspoons of baking powder
  • 1 cup of granulated sugar
  • Zest from two lemons
  • 3 large eggs
  • ¼ cup of freshly squeezed lemon juice
  • Scant 1 cup of full fat unsweetened Greek yogurt
  • ⅔ cup of Spanish extra virgin olive oil (I used a fragrant hojiblanca)
  • Powdered sugar to top the cake
  1. Preheat your oven to 375°F and then grease and flour a 9½ cake pan.
  2. In a medium sized bowl mix together the flour, ground almonds, salt and baking powder.
  3. Massage the lemon zest into the sugar by rubbing it with your fingers, allowing the sugar to become infused with the zest's flavor.
  4. In a separate bowl, beat the sugar and eggs on medium high (I use a hand mixer) for about two minutes (the mixture should have doubled in size and lightened in color).
  5. Now, whisk in the lemon juice and Greek yogurt on a low speed.
  6. Finally, add the olive oil by slowly drizzling it in while mixing on low.
  7. When combined, fold in the flour mixture by hand using a rubber spatula. Stop mixing as soon as everything is combined-- you don't want to over mix.
  8. Pour the batter into the greased and floured cake pan and bake about 50 minutes in a preheated (375°F) oven (or until a toothpick inserted in the middle comes out with only a few crumbs).
  9. Take your cake out of the oven and let cool for at least 20 minutes before removing from the cake pan. Right before serving dust with powdered sugar.

More delicious Spanish cakes:

What do you think? Are you craving this Spanish olive oil cake with lemon and almonds yet?

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No matter how many tapas you eat, be sure to save room for one of the most delicious and authentic Spanish desserts! Today, I'll show you how to make my typical Spanish olive oil cake with lemon and almonds. This recipe is super easy, and makes the perfect finale to any meal (or a sweet treat at any time of day)! #Spain #dessert


  1. Such a good recipe, came out super moist! Made it for a Spanish themed party and it was a hit, I had to share the recipe with everyone.

    1. No specific name — but it would be a tarta or bizcocho in Spanish. Maybe something like Tarta de Aceite y Limón… or Tarta de Limón y Almendras (they might not even mention the oil in the title because it’s so common)

  2. Delicious Cake! I made a version using Chilean Arbosana olive oil and substituted blood oranges for the lemons and it was great. A big hit!

  3. Just made this cake. It’s delicious & beautifully moist. However, I can’t get the ground almond flavour in it even though I used exact measurements. If i add more next time, would it take away that lovely moistness?

  4. This cake was very moist and delicious! I doubled the recipe to make two cakes for a Spanish themed Christmas dinner. I did make some very slight adjustments: I used vanilla Greek yogurt because that is what I had on hand, I used a local citrus olive oil rather than the Spanish, lastly I used Meyer lemons to play up the citrus olive oil. I made a lemon glaze for one cake and dusted the other with powdered sugar. I just cut the glazed one today (3 days later) and it is still incredibly moist. Also, an important point, I used a 9in round pan for each cake and they were fully done at the 35min mark. My oven temp of 375⁰F matched my oven thermometer so it wasn’t too hot. So, word to the wise, check your cake at least at the 30min mark to be sure to gauge your cook time.

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