Luscious Lemon, Almond Flour and Olive Oil Cake


This simple yet sumptuous cake fills my yearning for all things light and lemony. I love the intriguing flavor notes the olive oil adds. I think of the sunshiny Mediterranean where this cake originates - lemons, almonds and olives all grow in abundance there. And when the Meyer lemons are in season - ooh la la! This cake really shines (and you'd never know it's gluten-free and dairy-free, too!)

What you will need

4 large eggs

1/2 cup natural cane sugar

zest of 1 lemon

1/4 cup freshly squeezed lemon juice

1/2 cup fruity extra virgin olive oil

1/2 teaspoon pure vanilla extract

1 cup almond flour

1/2 cup millet flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 tablespoon powdered psyllium husk (optional)

juice of 1 lemon (about 2 tablespoons)

2 tablespoons honey

2 tablespoons rum (or water)

powdered sugar to dust top of cake


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