Meyer Lemon Olive Oil Cake

Vacation mode is in full swing {read: salty hair, don’t care} and with only four more days left in paradise, I was tempted to procrastinate on this week’s blog post. That is, until I remembered that today’s post is about my absolute favorite cake! I have been beyond excited to share this recipe with all of you since the day I launched my blog. Meyer Lemon Olive Oil Cake might just be one of my all-time most delicious desserts that doubles as breakfast which means it gets two thumbs up from my in-house taste testers. If there was a category on my blog site titled “Too Good To Be True”, this cake would be at the top of the list.

One taste and I think you’ll agree that this cake checks ALL the boxes! The almond meal and hazelnut flour give the cake ahh-mazing texture and the olive oil makes the cake extra moist {obvi}. I know, I know…you’re thinking olive oil has no place in a cake. If you’ve never had olive oil in baked goods before you’re just gonna have to trust me on this one. You’ll thank me later, promise. And can we just talk about that Meyer lemon flavor for a second. It’s the perfect hint of citrus to accompany the nuttiness of the flours. And the lemon glaze is literally the icing on the cake that brings the whole thing together in one crazy delicious bite. This cake isn’t too sweet so your taste buds will be begging for a second slice! Oh, and did I mention it’s also gluten free? But you’ll never guess that either. Winning!!

This cake can be baked up any number of ways depending on the celebration at hand. A springform pan works well for a simple round but I’m a big fan of a pretty bundt which showcases the glaze nicely. If you’re gonna bake a cake, bake a pretty cake I always say. This cake happens to be my better half’s birthday cake of choice and I request it every year for Mother’s Day too. Don’t save it just for special occasions  though….it’s equally delightful to enjoy with a warm latte on lazy Sunday morning curled up on the couch.

Our family has shared so many special moments over a slice of this cake and I hope it becomes a favorite in your home too. Send me some love in the comments if you make this Meyer Lemon Olive Oil Cake. I’ll be back in my kitchen next week with another new recipe!

Meyer Lemon Olive Oil Cake

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• Author: Browned Butter Blondie
• Prep Time: 15 mins
• Cook Time: 60 mins
• Total Time: 1 hour 15 mins
• Yield: 16 slices 1x

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Description

Meyer Lemon Olive Oil Cake is made with almond meal and hazelnut flour combined with olive oil and a hint of Meyer lemon for a super moist and delicious gluten free cake. A perfect and pretty cake for everyday celebrations or as a treat with your morning latte.

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Ingredients

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• 3 large eggs, beaten
• 2 cups granulated sugar
• 1 1/2 cups olive oil
• 1 1/2 cups milk
• Grated rind from 2 Meyer lemons
• 2 1/2 TBSP juice from Meyer lemons
• 2 cups gluten free flour
• 1/2 cup almond meal
• 1/2 cup hazelnut flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp xanthum gum
• 1 tsp kosher salt

For Lemon Glaze

• 2 cups confectioners sugar
• 4–6 TBSP Meyer lemon juice

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Instructions

1. Preheat oven to 350 degrees
2. Generously grease bundt pan or 10 inch springform pan with cooking spray
3. In a large bowl, whisk together eggs, sugar, olive oil, milk, lemon juice and lemon rind.
4. Sift together flour, baking soda, baking powder, xanthum gum and salt.
5. Mix the dry mixture into the wet mixture being careful not to over mix.
6. Fold in the almond meal and hazelnut flour.
7. Pour mixture into the prepared pan and bake for about an hour, checking oven often after baking for 50 minutes.
8. Cover the top with foil if baking for more than an hour to prevent the top from browning.
9. Once toothpick inserted in center comes out clean, remove from oven and cool 30 minutes on baking rack.
10. To remove from pan, invert pan onto large platter or plate and gently tap bottom of bundt pan until cake loosens.
11. Cool completely before adding a dusting of confectioners sugar or lemon glaze.
12. For lemon glaze, place 2 cups sifted confectioners sugar into a shallow bowl.
13. Add 4 TBSP lemon juice and stir until well combined.
14. Glaze should be thick but pourable. For a thinner consistency, add more lemon juice 1 TBSP at a time. For a thicker consistency, add more confectioners sugar.
15. Pour over bundt cake and allow to set before serving.

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Notes

Cake can be made a day ahead and kept loosely covered at room temperature.
Cake freezes well. Simply wrap each slice with plastic wrap and store tightly covered.
Allow to return to room temperature before serving.