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Moist One-Bowl Olive Oil Lemon Almond Cake Recipe with Easy Orange Blossom Glaze

moist one-bowl olive oil lemon almond cake - featured image
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A tender, citrusy almond cake made in one bowl with olive oil and a delicate orange blossom glaze. Moist, flavorful, and perfect for any occasion.

Ingredients

Scale
  • 1 cup (120 g) all-purpose flour
  • 1 cup (96 g) almond flour, finely ground
  • 1 ½ teaspoons baking powder
  • ¾ cup (150 g) granulated sugar
  • 3 large eggs, at room temperature
  • ⅓ cup (80 ml) extra virgin olive oil
  • ¼ cup (60 ml) fresh lemon juice
  • Zest of 2 lemons
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • For the Orange Blossom Glaze:
  • 1 cup (120 g) powdered sugar, sifted
  • 2 tablespoons (30 ml) fresh orange juice
  • 1 teaspoon orange blossom water (optional but recommended)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease an 8×4 inch (20×10 cm) loaf pan and line it with parchment paper.
  2. In a mixing bowl, whisk together all-purpose flour, almond flour, baking powder, and salt until well combined.
  3. Add granulated sugar and eggs to the same bowl. Beat with a whisk or electric mixer until pale and fluffy, about 3-4 minutes.
  4. Slowly pour in olive oil, fresh lemon juice, vanilla extract, and lemon zest. Mix gently until smooth and slightly thick.
  5. Gradually fold the dry flour mixture into the wet ingredients using a spatula until no streaks remain. Avoid overmixing.
  6. Pour the batter into the prepared pan and smooth the top. Tap the pan lightly to release air bubbles.
  7. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If wet, bake an additional 3-5 minutes.
  8. Let the cake cool in the pan for 15 minutes, then transfer to a cooling rack.
  9. Prepare the glaze by whisking powdered sugar, fresh orange juice, and orange blossom water until smooth.
  10. When the cake is completely cool, drizzle the glaze evenly over the top. Allow glaze to set for about 15 minutes before slicing.

Notes

Use fresh lemon juice and zest for best flavor. Avoid overmixing after adding flour to keep cake tender. If orange blossom water is unavailable, substitute with orange zest. Let the cake cool completely before glazing to prevent glaze from melting. For gluten-free, use gluten-free flour blend and gluten-free baking powder. Vegan option: replace eggs with flax eggs and use plant-based milk for glaze.

Nutrition

Keywords: lemon cake, almond cake, olive oil cake, one-bowl cake, orange blossom glaze, easy cake recipe, moist cake, citrus dessert

Find it online: https://twinkletaste.com/moist-one-bowl-olive-oil-lemon-almond-cake-recipe-with-easy-orange-blossom-glaze/