Lemon, Almond and Olive Oil Cake
This lemon, almond and olive oil cake is a fragrant dessert made with fresh lemon juice, caster sugar and extra virgin olive oil. The Thermomix TM7 handles every step, from mixing the moist batter to whipping the eggs, giving you a tender, golden cake with a lovely citrus aroma and a beautifully even crumb every time.
About this recipe
Lemon, almond and olive oil cake Thermomix TM7 style is the kind of dessert that turns a handful of simple ingredients into something truly memorable. If you have been searching for an easy lemon cake recipe for your all-in-one kitchen machine, this one delivers a moist, tender crumb thanks to extra virgin olive oil instead of butter, while fresh lemon juice and a pinch of sea salt keep the flavour bright and balanced. The batter comes together quickly in the mixing bowl: egg yolks and caster sugar are blended until pale, self raising flour and baking powder are folded in evenly, and the whole mixture pours smoothly into a lined spring form tin. Baked low and slow, the cake emerges golden with a delicate citrus aroma that fills the kitchen. It is perfect for afternoon tea, a birthday table or a make-ahead weekend dessert, and it tastes even better the next day once the lemon flavour has deepened. Whether you are an experienced baker or just starting out, this Thermomix TM7 lemon and olive oil cake recipe gives consistent, bakery-quality results with minimal washing up.
Preparation tips
- Use a good-quality extra virgin olive oil with a fruity rather than peppery character, as its flavour shines through in the baked cake and complements the fresh lemon juice beautifully.
- Line the base and sides of the spring form tin carefully with baking paper so the moist olive oil cake releases cleanly without sticking after baking and cooling.
- Serve the cake slightly warm with a dusting of caster sugar or a drizzle of lemon glaze made from lemon juice and icing sugar, and store leftovers in an airtight tin to keep the crumb tender.
Recipe variations
- Gluten-free version: replace the self raising flour with a gluten-free self raising blend and add an extra pinch of sea salt; the almond and olive oil base keeps the crumb moist and forgiving without gluten.
- Festive orange and cardamom variation: swap the lemon juice for freshly squeezed orange juice and add a pinch of ground cardamom to the batter for a warming winter dessert dusted with icing sugar.
Why this recipe works
Whipping up a sophisticated dessert shouldn't take hours of your precious time. This Lemon, Almond and Olive Oil Cake is a deliciously moist treat that perfectly suits your busy lifestyle. The Thermomix TM7 effortlessly handles the mixing, significantly reducing your prep time so you can focus on other tasks. With a vibrant citrus flavour and nutty texture, this easy recipe ensures you enjoy impressive results without the stress. Let your TM7 do the work whilst you savour a slice of homemade perfection.
Thermomix TM7 Benefits
- Weighing the caster sugar and self raising flour directly in the bowl saves dirtying separate scales for this cake batter. [Built-in Scale]
- Mixing the egg yolks, olive oil and lemon juice gives an evenly blended batter with a consistent crumb in minutes. [Time Savings]
- The TM7 grinds whole almonds into a fine meal that keeps this olive oil cake tender and moist. [Multi-Function]
- Whipping the egg whites with the butterfly whisk creates airy folds that lighten the lemon cake beautifully. [Multi-Function]
- Grating the lemon zest releases natural citrus oils without any manual effort or sticky fingers. [Multi-Function]
Ingredients
- self-raising flour
- ground almonds
- baking powder
- extra virgin olive oil
- lemons
- fine sea salt
- caster sugar
- large eggs
- caster sugar
- lemon juice