Gluten Free Lemon Olive Oil Cake
by Crystal OttoCategory
Servings
8
Prep Time
30 minutes
Cook Time
35
Author:
Crystal
A moist flavorful cake that is amazing. Great with Olive Fusion tea.
Ingredients
2 ¼ cups Red Mill Super Fine Almond Flour
½ tsp Salt
1 ½ tsp Baking Powder - Gluten Free
3 Eggs
¾ Cup Granulated White Sugar
½ tsp Almond Extract
½ tsp Vanilla Extract
1- 2 Small Lemons
-
¾ Cup Olive Fusion Lemon Olive Oil
-
2 TBS Olive Fusion Sicilian Lemon White Balsamic
1 ¼ Cup Powdered Sugar
2 TBS Almond milk
Cake Ingredients
Glaze Ingredients
Directions
Cake Instructions
Add almond flour, salt and baking powder together in a bowl. Stir to combine and remove lumps
In a separate medium bowl whip up 3 eggs until frothy. Add in sugar, blend until combined
Into egg mix add vanilla extract, almond extract and olive oil
Zest the lemons, set half aside. Squeeze juice into egg mix along with half the zest
Slowly add the flour mixture into the bowl. When combined the mix should be fairly thick for a cake batter.
Pour into a 9 inch springform pan or regular 9 inch pan lined with parchment paper. Bake at 350º for 35 - 40 minutes.
Glaze Instructions
Whisk together in a small bowl Almond Milk, Powered sugar and Lemon Balsamic.
Drizzle over cake when it has cooled. Sprinkle remaining zest over glaze.