Just the other day, the sun was shining, Spring was in full force in NYC and like every other day of the year, my family and I had a craving for something sweet. We wanted something light and fresh to match the weather so I headed straight for our kitchen and went to work. I didn’t want anything too rich or heavy, and I of course wanted something fast and easy to prepare. Well, my friends, I think I may have come up with the best ever recipe for the perfect dessert you can bring to every Summer soirée this year!

My Lemon Olive Oil cake is bright and fresh, super moist, not too sweet but full of flavor and an added bonus is that it has to be the easiest recipe I have ever baked!

I love the fact that it’s not only gluten free, but it has fiber, it’s low in sugar and the only fat it’s made with is olive oil, which happens to be my all-time favorite oil to use when cooking and baking! Olive oil is heart healthy, high in monounsaturated fats, high in antioxidants, is an anti-inflammatory, is great for decreasing cholesterol and blood pressure and let’s face it, it tastes light and delicious. Dare I say I created a cake that was delicious and healthy?!

At first glance someone might look at a cake recipe titled Lemon Olive Oil Cake and be turned off. Olive Oil cake?? Yes! Olive oil cake! I promise you that the extra virgin olive oil paired with the vanilla and lemon zest in this recipe makes this cake very special.

My husband Jonathan said that my Lemon Olive Oil cake might be his favorite thing that I’ve ever made. He likes his for breakfast while I love mine as a light dessert or afternoon treat with a cup of tea.

I’ve made this several times now and each time I pull this perfect little cake out of the oven I think about how much I can’t wait for Summer get togethers with family and friends this year. My heart hopes that the state of the world continues to look up and we can all gather with the ones we love and celebrate all that we’ve missed.

And speaking of celebrating, I couldn’t help but notice that the addition of some raspberry’s and blueberries, this beautiful little cake makes for the most perfectly festive, red, white and blue, Memorial Day/4th of July dessert!

Happy, healthy baking, my friends.

Janine’s Lemon Olive Oil Cake


1 1/2 cups almond flour

1/2 cup oat flour

1/2 cup granulated sugar

Zest of 2 Medium lemons

2 teaspoons baking powder

3/4 cup Extra Virgin Olive Oil

Juice of 2 medium lemons

1/2 cup organic skim milk (or a plant milk will work)

3 medium organic eggs

1 teaspoon vanilla extract

Instructions: Preheat oven to 350 degrees

1: In a medium bowl, combine the almond flour, oat flour, sugar, zest of the lemons and the baking powder.  Mix until well combined.

2: In another medium bowl combine the Olive oil, the juice of 2 lemons, milk, eggs and vanilla. Mix until well combined.

3: Add the wet ingredients to the dry ingredients, mix gently until all ingredients are well combined.

4: Pour into a 9-inch round baking pan, bake at 350 degrees for 40 minutes.  If the top seems to be getting too brown place foil over it and let it keep cooking.

5: Let the cake cool for 30 minutes before cutting into it – if you can wait!!