Lemon Olive Oil Cake

Lemon Olive Oil Cake is deliciously moist and makes for a sweet
summer treat! Light, fluffy, and refreshing, this cake is so simple to
make!

Recipe by: Lindsay Grimes Freedman

Prep: 10 mins Cook: 25 mins Total: 35 mins

Ingredients
Servings: 1 cake
2 lemons, zest and juiced (about 1/4 cup juice)
1x 2x 3x
3 eggs
1/2 cup extra virgin olive oil
3/4 cup coconut sugar
2 cups blanched almond flour
2 teaspoons baking powder
1/2 teaspoon salt
powdered sugar for topping

Instructions
1. Preheat oven to 350F.
2. Place the lemon zest, juice, eggs, olive oil, and coconut sugar in your bowl.

3. Whisk until combined.

4. Add the almond flour, baking powder, and salt.

5. Whisk again until smooth.
6. Cut a circle of parchment paper and line a 9″ cake pan.
7. Use a paper towel or olive oil spray bottle to oil the inside of the pan and top of the parchment
paper.
8. Pour the cake batter into the pan and bake for 25 minutes.
9. Allow the cake to cool for 5 – 10 minutes before removing it from the pan.
10. Slide a butter knife around the edges of the pan, then transfer the cake to a cooling rack.
11. Top it with some powdered sugar, cut it into 8 slices and enjoy!
Nutrition Info:
Serving Size: 1 slice
Calories: 247
Sugar: 18.5g
Sodium: 174mg
Fat: 17.6g
Saturated Fat: 2.6g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 21.6g
Fiber: 1.2g
Protein: 3.7g
Cholesterol: 61mg
© The Toasted Pine Nut
Find it online: https://thetoastedpinenut.com/lemon-olive-oil-cake/