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CAKE: Almond & Lemon Cake with Strawberry Preserves

Desserts & Other Goodies


  • CAKE:
  • 1 ¼ cups all purpose flour + more for flouring pan
  • ½ cup blanched almonds, toasted; ground fine in a blender, grinder, or food processor
  • ½ cup (plus more for greasing pan) Meyer Lemon Olive Oil
  • 4 large eggs, beaten
  • 1 teaspoon vanilla extract
  • 1 cup granulated sugar
  • 1 teaspoon fresh lemon zest
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 4 cups washed, hulled, strawberries sliced thin
  • 1 cup granulated sugar
  • 1 teaspoon fresh lemon zest
  • 1 tablespoon fresh lemon juice



  1. Preheat the oven to 350o and adjust the rack to the middle of the oven.
  2. Using Meyer Lemon Premium Olive Oil, grease and flour one 9" cake pan.
  3. Combine the eggs, sugar, ½ cup Meyer Lemon Olive Oil, vanilla, and lemon zest in a large mixing bowl or the bowl of a stand mixer. Whisk to thoroughly combine.
  4. Combine the dry ingredients in a separate bowl and whisk to combine. Add the dry ingredients to the wet ingredients in three batches, whisking after each
  5. Pour into the prepared cake pan and bake for 25-30 minutes until golden brown, and a tester inserted in the center comes out clean. Allow to cool for five minutes in the pan, and then gently run a knife around the side to loosen and invert onto a rack to fully cool.


  1. Combine the strawberries, sugar, zest, and juice in a heavy saucepan set over medium heat. Bring to a simmer. Simmer for 7 minutes being careful that the contents do not boil over.
  2. Set aside and allow to thicken as it cools to room temperature before spreading over cake.
  3. (Optional: Add a dollop of lightly whipped cream on each slice.)