One Pan Lemon & Olive Oil Tea Cake
Delicious and Moist One Pan Dairy-Free Olive Oil Tea Cake Recipe – ready in about an hour.
How to make a delicious and moist one-pan, dairy-free olive oil tea cake:
Mix flour, almond flour, sugar, salt, baking powder and soda in a large bowl. Add in olive oil, soy or whole milk, beaten eggs, almond and vanilla extract and lemon zest and juice. Bake in a greased 9″ cake round for 40 minutes or until golden brown. Cool and invert onto a serving plate. Serve with berries, honey and nuts or a dollop of fresh whipped cream or dairy free topping.
Ingredients in my delicious and moist, one-pan, dairy -free olive oil cake:
fresh ingredients:
- soy milk or whole milk
- lemons
- eggs
pantry ingredients:
- all purpose flour
- almond flour
- baking soda and baking powder
- salt
- vanilla & almond extract
- extra virgin olive oil
Equipment needed for this recipe:
- 9″ round cake tin
- mixing bowl, measuring spoons and cups
Tips for a successful bake:
This delicious and moist dairy free- one pan olive oil tea cake is a breeze to make- but here are a few pro-tips-
- Make certain your almond flour is fresh- it can go rancid.
- If making the dairy free version, Soy milk seems to be the best alternative milk in baking cakes and muffins. Almond milk and oat milk . The high protein count in soy milk provides better structure and better browning in baking.
- The top of your cake should be domed and golden brown when finished- not flat.
- Do not overmix the batter. This means you will have a tender crumb and the cake will not be tough or dry out.
- Go easy on the almond extract- a little goes along way. You definitely want to measure and not eye-ball this extract.
- Read my list of 3 ways to embellish this cake at the bottom of the recipe.
Other Tea Time Cakes to try:
- Citrus Cardamom Spice Muffins
- Mixed Berry Shortcake
- Double Chocolate Bundt Cake
- Apple Walnut Raisin Coffee Cake
- Lemon Blueberry Tea Cake
A few more thoughts: 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 Créme Fråiche 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.Even a drizzle of lemon glaze would be lovely on this cake.
What a pleasure to discover your website today. I am especially interested in the Lemon Olive Oil Tea cake as my daughter loves lemon and is allergic to dairy. I can’t seem to find the amount for each ingredient. Please steer me in the correct direction. Meanwhile there will be time to make the cardamom citrus muffins.
Thanks so much!
Virginia
Hi Virginia- I am in the process of updating several older recipes and that yummy olive oil cake is one of them. I will restore the recipe and get the post back up tomorrow. The cardamom muffins are fantastic- great recipe.
Thank you so much for visiting my website. Meggen