Lemon Almond Olive Oil Cake
Ingredients
- 4 large eggs
- 1/2 cup sugar
- zest of 1 lemon
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon pure vanilla extract
- 1 cup almond flour
- 1/2 cup of whole wheat flour can substitute for millet flour for gluten free version
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon of coconut flour
Instructions
- Using an electric mixer beat the eggs and sugar until they are light and fluffy. Add the lemon zest, lemon juice, olive oil and vanilla extract. Beat well...really well!!!!
- Mix all the dry ingredients in a separate bowl. Add dry ingredients little by little in low speed just until combined and pour into the prepared pan. Bake for 45 minutes, or until the top no longer feels jiggly to the touch and a toothpick inserted in the center comes out with crumbs attached.
- Let it cool of a bit. Remove cake from pan (turn it upside down) and peel parchment paper off. Place cake on a plate/platter and drizzle with the glaze (see notes for recipe.)
Notes
Top the cake while hot with this simple lemon confectioners' sugar glaze (1 cup of confectioners' sugar+juice of 1 lemon+1 tsp vanilla extract or a pinch of vanilla beans.)