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Honey Lemon Almond Flour Cake

A moist and delicious cake made with almond flour, honey, and lemon. Perfect for a healthy dessert or afternoon treat!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Servings 8 slices
Calories 250 kcal

Equipment

  • 1 9-inch Cake Pan
  • 1 Mixing Bowls
  • 1 Whisk
  • 1 Spatula

Ingredients
  

Dry Ingredients

  • 2.5 cups almond flour finely ground
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt

Wet Ingredients

  • 4 large eggs at room temperature
  • 0.5 cup honey raw, unfiltered
  • 0.25 cup olive oil light-tasting
  • 0.25 cup lemon juice freshly squeezed
  • 2 tbsp lemon zest from 2 lemons
  • 1 tsp vanilla extract pure

Optional

  • 0.25 cup sliced almonds for topping

Instructions
 

  • Preheat oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
  • In a large bowl, whisk together almond flour, baking powder, baking soda, and salt.
  • In a separate bowl, whisk together eggs, honey, olive oil, lemon juice, lemon zest, and vanilla extract.
  • Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
  • Pour the batter into the prepared cake pan. Sprinkle with sliced almonds (optional). Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  • Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.