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Almond Lemon Cake

Serves 10

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1 1/4 cups flour (plus more to flour pan)
1/2 cup blanched almonds, toasted (in an ungreased pan over medium heat until golden brown) then finely ground (in a blender, grinder, or food processor)
1/2 cup lemon infused olive oil (plus more to grease pan)
4 large eggs, beaten
1 teaspoon vanilla
1 cup white sugar
1 teaspoon lemon zest
1 teaspoon baking powder
1/2 teaspoon salt


4 cups strawberries, trimmed and thinly sliced
1 cup white sugar
1 teaspoon lemon zest
1 tablespoon lemon juice


Preheat oven to 350˚F with rack in middle position. Grease (with lemon infused olive oil) and flour a 9 inch cake pan.

In a large bowl, mix eggs, sugar, olive oil, vanilla, and lemon zest. In a separate bowl, combine flour, almonds, baking powder, and salt. Add this dry mixture to the wet mixture in three batches, mixing thoroughly after each addition.

Pour batter into cake pan and bake for 25-30 minutes, until golden brown and a toothpick inserted in the centre emerges clean. Cool for 5 minutes in the pan, then loosen by running a knife around the edge and leave cake upside-down on a rack to fully cool.

For topping, combine all ingredients in a saucepan over medium heat. Simmer for 7 minutes, ensuring that contents do not boil over. Allow topping to cool to room temperature, then spread over cake.