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3.87 from 23 votes

Meyer Lemon Olive Oil Bundt Cake with Almond Flour

Servings 1 cake
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Ingredients

  • 1 1/2 cups (156g) whole wheat pastry flour or all-purpose flour
  • 1/2 cup (60g) almond flour
  • 2 teaspoons diamond kosher salt (if using any other salt, use half the amount)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup (200g) sugar
  • zest of 2 meyer lemons
  • 1 cup (200g) extra-virgin olive oil
  • 1/2 cup + 3 tablepoons (155g) plain full fat skyr or greek yogurt
  • 3 large eggs, at room temperature
  • 1/4 cup + 1 tablespoon (2.5 ounces) lemon juice , (juice of 2 lemons)
US Customary - Metric

Instructions

  • Preheat oven to 350. Oil and/or add a sheet or parchment paper to a 8’’ cake pan, 9x5 loaf pan or bundt pan.
  • Mix flour with salt, baking soda, baking powder. If almond flour is clumpy, run it through a sieve.
  • In a large bowl, add sugar and lemon zest. Massage zest into sugar with hands.
  • Add oil, skyr, eggs, and lemon juice. Whisk until fully combined and smooth. Add in flour.
  • Pour into prepared baking pan (bundt or loaf) and bake for 60 minutes, until toothpick comes out clean and edges beginning to pull away.
3.87 from 23 votes
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