Lemon Olive Oil Cake

Ingredients

• 2 cups Gluten-free all-purpose flour blend
• 1/2 cup Almond flour
• 1 1/2 cups Granulated sugar
• 2 teaspoons Baking powder
• 1/2 teaspoon Baking soda
• 1/4 teaspoon Salt
• 4 Large eggs
• 3/4 cup Extra virgin olive oil
• 1/4 cup Lemon juice
• 2 tablespoons Lemon zest
• 1 teaspoon Vanilla extract
• 1/2 cup Milk (dairy or non-dairy)
• 2 tablespoons Powdered sugar
• 1 teaspoon Lemon zest

Instructions

1. 1

   Preheat oven to 350°F (175°C). Grease and flour a 9-inch cake pan.

2. 2

   In a large bowl, whisk together the gluten-free flour blend, almond flour, sugar, baking powder, baking soda, and salt.

3. 3

   In a separate bowl, whisk together the eggs, olive oil, lemon juice, lemon zest, and vanilla extract.

4. 4

   Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.

5. 5

   Stir in the milk until the batter is smooth.

6. 6

   Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

7. 7

   Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

8. 8

   Make the glaze by mixing the powdered sugar and lemon zest with 1 tablespoon of lemon juice or water until you reach desired consistency. Drizzle over the cooled cake.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.