4.67 from 3 votes
Lemon Olive Oil Cake Recipe
Olive Oil Cake
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
You'll love this simple olive oil cake, infused with lemon, almond, and a hint of sherry. So moist, flavorful, and easy to make!
Course: Dessert
Cuisine: American
Keyword: Cake, Olive Oil Cake
Servings: 6 mini bundt cakes
Calories: 589 kcal
Ingredients
For the olive oil cake
Optional garnishes:
Instructions
To make the olive oil cake:
  1. Preheat the oven to 350 degrees F and mist a 5-cup mini-bundt pan with non-stick spray.
  2. Place the flour, almond meal, sugar, lemon zest, baking powder, and salt in a large bowl and whisk to combine.
  3. Place the olive oil, milk, egg, sherry (if using), and almond extract in a smaller bowl, and whisk to combine.
  4. Pour the batter into the prepared cake pan and bake for 18 to 22 minutes, or until a toothpick inserted into the thickest part of a cake comes out clean.
  5. Cool in the pan for 20 minutes, then turn the cakes out onto a wire rack to cool completely.
For the garnish:
  1. Toss the blackberries, sugar, and sherry together in a small bowl to coat.
  2. Serve alongside the cakes, with a sprig of fresh rosemary.
  3. Dust with powdered sugar.
Nutrition Facts
Olive Oil Cake
Amount Per Serving (1 mini bundt)
Calories 589 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 4g25%
Cholesterol 29mg10%
Sodium 215mg9%
Potassium 193mg6%
Carbohydrates 65g22%
Fiber 3g13%
Sugar 38g42%
Protein 7g14%
Vitamin A 150IU3%
Vitamin C 7.6mg9%
Calcium 91mg9%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.