Lemon Almond Olive Oil Cake
Recipe - FAIRWAY MARKET OF 86TH STREET
Lemon Almond Olive Oil Cake
Prep Time15 Minutes
Servings8
Cook Time45 Minutes
Ingredients
4 large eggs
1 cup Bowl & Basket sugar
½ cup Bowl & Basket extra virgin olive oil
2 1/2 tbsp lemon juice (roughly one lemon)
1 tsp Bowl & Basket almond extract
½ tsp Bowl & Basket lemon extract
1 cup Bowl & Basket all purpose flour
1/2 tsp baking powder
1/4 tsp salt
½ cup Bowl & Basket sliced almonds
1/4 cup powdered sugar, for topping
Directions
- Preheat your oven to 350*F and line a 9 inch round cake pan with cooking spray and parchment paper.
- In a large bowl combine flour, baking powder and salt.
- In the bowl of a stand mixer (or you can use a hand mixer and another bowl), beat together eggs and sugar until it has nearly doubled in volume. This can take about 5 minutes and the mixture should look fluffy.
- Gently whisk olive oil, lemon juice and extracts into the egg mixture, then begin to fold in flour with a wooden spoon or rubber spatula until some flour remains, then fold in ¼ cup of almonds.
- Pour the cake batter into the prepared pan. Gently tap the pan on the counter to remove any larger air bubbles. Bake for 40-45 minutes until the top is golden and a toothpick entered in the center comes out clean.
- Remove from the oven and let cool for 10 minutes. Gently run a butter knife along the edges of the cake to release it from the pan and continue cooling on a wire rack. Dust with powdered sugar and sprinkle a few additional sliced almonds over top before serving.
15 minutes
Prep Time
45 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Vital Farms Pasture-Raised Large Eggs, 12 count, 24 oz
$7.99
Bowl & Basket Granulated Sugar, 4 lb
$4.99$1.25/lb
Fairway Extra Virgin Olive Oil, 33.8 fl oz
$19.99$0.59/fl oz
Sicilia Original Lemon Juice, 4 fl oz
$1.49$0.37/fl oz
Simply Organic Almond Extract, 2 fl oz
$4.49$2.25/fl oz
McCormick Pure Lemon Extract, 2 fl oz
$5.99$3.00/fl oz
Bowl & Basket Pre-Sifted Bleached Enriched All Purpose Flour, 5 lb
$2.99$0.60/lb
Bob's Red Mill Double Acting No Added Aluminum Baking Powder, 14 oz
$4.99$0.36/oz
Morton Salt, Iodized, 26 Ounce
$2.19$0.08/oz
Fairway Sliced Almonds, 10 oz
$7.99$0.80/oz
Domino Premium Cane Powdered Sugar 2 lb
$4.69$2.35/lb
Directions
- Preheat your oven to 350*F and line a 9 inch round cake pan with cooking spray and parchment paper.
- In a large bowl combine flour, baking powder and salt.
- In the bowl of a stand mixer (or you can use a hand mixer and another bowl), beat together eggs and sugar until it has nearly doubled in volume. This can take about 5 minutes and the mixture should look fluffy.
- Gently whisk olive oil, lemon juice and extracts into the egg mixture, then begin to fold in flour with a wooden spoon or rubber spatula until some flour remains, then fold in ¼ cup of almonds.
- Pour the cake batter into the prepared pan. Gently tap the pan on the counter to remove any larger air bubbles. Bake for 40-45 minutes until the top is golden and a toothpick entered in the center comes out clean.
- Remove from the oven and let cool for 10 minutes. Gently run a butter knife along the edges of the cake to release it from the pan and continue cooling on a wire rack. Dust with powdered sugar and sprinkle a few additional sliced almonds over top before serving.