Light & Bright Lemon Olive Oil Cake

Indulge your taste buds with a burst of sunshine in every bite with our delightful Cobram Estate Lemon Olive Oil Cake recipe. Bursting with citrusy goodness and boasting a tender crumb, this cake is the perfect treat for any occasion. Whether you're hosting a brunch, celebrating a special event, or simply craving a slice of pure bliss this is the recipe to try. So, grab your apron and dive into this heavenly creation!

Light & Bright Olive Oil Cake

Serves 4-6 Prep Time: 15 minutes Cook Time: 30 minutes



  • 2 1/4 cups almond flour
  • 1/2 cup tapioca flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 eggs
  • 1/2 cup honey
  • 1/3 cup Cobram Estate Essentials Mild Flavor 
  • 1/4 cup lemon juice
  • 2 tablespoon lemon zest
  • 1 teaspoon vanilla


  • 1 cup powdered sugar
  • Tablespoon lemon juice
  • Lemon zest


Preheat oven to 350F. Grease and parchment a 9-inch cake pan. In a medium bowl mix together almond flour, tapioca flour, baking soda, & salt. In a large bowl, whisk together eggs, honey, olive oil, lemon juice, lemon zest, and vanilla until well combined. Combine dry mixture with the egg mixture in increments. Once fully mixed, pour into greased cake pan. Bake for 28-30 minutes or until the toothpick inserted comes out clean. As cake cools, make glaze by whisking together glaze ingredients. Let cool completely before glazing.