Olive Oil Citrus Cake


  • 1¼ cups plus 2 tablespoons extra-virgin olive oil; plus more for pan
  • 2/3 cup Swerve granular sugar substitute; plus more for sprinkling
  • 2 cups whole-wheat flour
  • ⅓ cup almond flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 3 tablespoons amaretto see below my recipe
  • 2 tablespoon finely grated lemon zest or orange zest
  • 4 tablespoons fresh lemon juice or orange juice
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 9-in spring-form pan or cake pan


  1. Preheat oven to 400°. Drizzle bottom and sides of pan with oil and use your fingers to coat. Line bottom with a round of parchment paper and smooth to eliminate air bubbles; coat parchment with more oil. Generously sprinkle pan with Swerve and tilt to coat in an even layer; tap out excess.
  2. Whisk whole-wheat flour, almond flour, baking powder, baking soda, and salt in a medium bowl to combine and eliminate any lumps.
  3. Stir together amaretto, lemon juice, and vanilla in a small bowl.
  4. Using an electric mixer on high speed (use whisk attachment if working with a stand mixer), beat eggs, lemon zest, and 1 cup Swerve in a large bowl until mixture is very light, thick, pale, and falls off the whisk or beaters in a slowly dissolving ribbon, about 3 minutes if using a stand mixer and about 5 minutes if using a hand mixer.
  5. With mixer still on high speed, gradually stream in 1¼ cups oil and beat until incorporated and mixture is even thicker. Reduce mixer speed to low and add dry ingredients in 3 additions, alternating with amaretto mixture in 2 additions, beginning and ending with dry ingredients.
  6. Fold batter several times with a large rubber spatula, making sure to scrape the bottom and sides of bowl. Scrape batter into prepared pan, smooth top, and sprinkle with more Swerve.
  7. Place cake in oven and immediately reduce oven temperature to 350°. After about 20 minutes, cover cake with foil.  Bake until top is golden brown, center is firm to the touch, and a tester inserted into the center comes out clean, 35-45 minutes. Transfer pan to a wire rack and let cake cool in pan 15 minutes.
  8. Poke holes all over top of cake with a toothpick or skewer and drizzle with remaining 2 Tbsp. oil; let it absorb. Run a thin knife around edges of cake and remove ring from pan. Slide cake onto rack and let cool completely.

How to make Amaretto with Swerve

Amaretto Swerve


  • 2/3 cup water
  • 1/2 cup Brown Swerve
  • 1.5 cups vodka
  • 1 tbsp almond extract
  • 2 tbsp vanilla extract


  1. Heat water until it just starts to boil, then remove from heat.
  2. Using a funnel, add all ingredients to a glass bottle.
  3. Shake until combined.
  4. Store in the fridge for up to one week.

Lemon Glaze Option to amaretto

  • 1/3 to 1/2 cup Swerve, Confectioners
  • 1 TBS milk
  • 1 tsp of vanilla
  • 3 tablespoons lemon or orange juice
  • zest of one lemon or orange
  • mix well and drizzle over cake

lemon olive oil cake


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