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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

Spanish Lemon Olive Oil Cake

Lauren Aloise
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!
4.67 from 3 votes
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Course Cake
Cuisine Spanish
Servings 8 slices
Calories 402.22 kcal

Ingredients
  

  • 1.5 cups 180g of cake flour
  • 1/4 cup 30g of finely ground almonds (you can pulse raw almonds in the food processor until a powder but not a paste!)
  • 1/4 teaspoon 1g of salt
  • 2 teaspoons 10g of baking powder
  • 1 cup 200g of granulated sugar
  • Zest from two lemons
  • 3 large eggs
  • 1/4 cup 60ml of freshly squeezed lemon juice
  • Scant 1 cup approx. 220ml of full fat unsweetened Greek yogurt
  • 2/3 cup 160ml of Spanish extra virgin olive oil (I used a fragrant hojiblanca)
  • Powdered sugar to top the cake

Instructions
 

  • Preheat your oven to 375°F (190°C) and then grease and flour a 9 1/2 inch cake pan.
  • In a medium sized bowl mix together the flour, ground almonds, salt and baking powder.
  • Massage the lemon zest into the sugar by rubbing it with your fingers, allowing the sugar to become infused with the zest's flavor.
  • 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).
  • Now, whisk in the lemon juice and Greek yogurt on a low speed.
  • Finally, add the olive oil by slowly drizzling it in while mixing on low.
  • 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.
  • 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).
  • 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.

Nutrition

Calories: 402.22kcalCarbohydrates: 45.85gProtein: 8.24gFat: 21.82gSaturated Fat: 3.21gCholesterol: 62.63mgSodium: 212.44mgPotassium: 94.11mgFiber: 1.25gSugar: 26.33gVitamin A: 89.1IUVitamin C: 6.82mgCalcium: 110.39mgIron: 0.87mg
Keyword easy lemon cake, easy olive oil cake, olive oil cake recipe
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