One Pan Lemon & Olive Oil Tea Cake

This is a One Pan Lemon and Olive Oil Tea Cake that can be whipped up in a matter of minutes with one bowl, no creaming of butter, no room temp eggs. Simple is sometimes best.

Brandied whipped cream and honey packed with hazelnuts, almonds and pistachios

Just lightly mix the batter for a tender “crumb”. For drama, serve this cake with a brandied whipped cream and honey packed with nuts . Recently, with all the fresh berries in the markets, I mixed Creme Fraiche with whipping cream and a tiny bit of sugar and served the cake with fresh sliced strawberries. Either way, it is a light cake that can be enjoyed plain with afternoon tea or coffee or dressed up for a light dessert after a big meal. At the bottom of the recipe, three ideas for serving are suggested.


Fill a 9″ cake pan for one very full cake or two 8″ pans for a layer cake

lemon & Olive Oil Tea Cake

  • 1 1/3 cup extra virgin olive oil, plus extra for pan

  • 1 1/2 cup sugar

  • 2 cups all purpose flour, plus extra for pan

  • 1/3 cup almond flour

  • 2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp kosher salt

  • 1 TBSP lemon zest

  • juice from 1 lemon

  • 1 tsp vanila extract

  • 1/2 tsp almond extract

  • 1 1/4 cup whole milk

  • 3 large eggs, plus 1 egg yolk beaten well

Method- prep time- 15 minutes. Baking time 45-50 minutes

  • Pre- heat oven to 400 degrees. In a 9″ cake pan, brush olive oil all over to coat the sides and bottom of pan. Dust with a light coating of flour. Set aside.
  • In a large bowl, whisk flour, almond flour, baking powder, baking soda and salt together to remove any lumps. Create a well in the center of the flour mixture.
  • Into the well of the flour, add in olive oil, eggs, sugar and milk and mix until well combined, taking care not to overmix. Fold in lemon zest, lemon juice, almond and vanilla extract.
  • Reduce oven temp to 350 degrees. Pour batter into the cake pan and bake for 45-50 minutes or until a cake tester comes out clean. Let cool on a wire rack for 15 minutes. Run a thin knife around the pan to loosen cake. Invert onto a cake pedestral before serving.
  • Serving Option-
    1-Make a simple syrup of juice of a large lemon, 3 TBSP sugar, and 3 TPBS water. When cake comes out of oven, pierce holes with a bamboo skewer all over cake and drizzle syrup into cake.
  • Serving Option-
    2-Beat at high speed , 1 TBSP sugar, 1 TBSP brandy and 1 cup heavy whipping cream. Serve cream and honey packed with nuts. Purchase here.
  • Serving Option-
    3- Beat one 8 oz tub of softened Creme Fraiche with 1 cup heavy whipping cream and 1 TBSP sugar. Spoon onto cake along with sliced fresh starwberries or raspberries.
Top should be rounded and golden brown

Other Tea Time Cakes to try:


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