Directions
1. Preheat your oven to 350°F. Butter the bottom and sides of an 8-in cake pan or bundt pan, then dust with an additional sprinkle of flour. Set the pan aside.
2. In a medium bowl, whisk together the flour, almond flour, baking powder, and salt.
3. In a large bowl, whisk the eggs, the olive oil and coconut sugar, whisk until the sugar is fully incorporated. Add in the almond extract, lemon zest, and lemon juice. Add the wet mixture to the dry mixture.
4. Pour the batter into the prepared pan. Hold the pan just slightly higher than the counter height and drop it on the counter to eliminate any air bubbles, complete this 3-4 times.
5. Bake until the cake is beautifully golden brown, and a toothpick inserted in the centre comes out clean, approximately 25 minutes. Once cool, loosen the edges of the cake from the pan and transfer it to a cooling rack or cake plate.
6. Serve with powdered icing or glaze, optional.
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Shop Ingredients
Nutritional Information
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Directions
Directions
1. Preheat your oven to 350°F. Butter the bottom and sides of an 8-in cake pan or bundt pan, then dust with an additional sprinkle of flour. Set the pan aside.
2. In a medium bowl, whisk together the flour, almond flour, baking powder, and salt.
3. In a large bowl, whisk the eggs, the olive oil and coconut sugar, whisk until the sugar is fully incorporated. Add in the almond extract, lemon zest, and lemon juice. Add the wet mixture to the dry mixture.
4. Pour the batter into the prepared pan. Hold the pan just slightly higher than the counter height and drop it on the counter to eliminate any air bubbles, complete this 3-4 times.
5. Bake until the cake is beautifully golden brown, and a toothpick inserted in the centre comes out clean, approximately 25 minutes. Once cool, loosen the edges of the cake from the pan and transfer it to a cooling rack or cake plate.
6. Serve with powdered icing or glaze, optional.