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LEMON AND OLIVE OIL CAKE

This cake whispers tales of love and creativity, where almond flour joins forces with nature's best to create a masterpiece that's gluten-free and dairy-free.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 8
Course: Dessert, Snack
Cuisine: American, Italian
Ingredients Method

Ingredients
  

  • 2 cups almond flour
  • 1 tsp baking powder (gluten-free)
  • ¼ tsp salt
  • 3 large eggs
  • ½ cup pure maple syrup or honey
  • ⅓ cup extra-virgin olive oil
  • Zest of 2 lemons
  • Juice of 1 lemon
  • 1 tsp vanilla extract
  • Sliced almonds for topping
Icing
  • 1 cup powdered sugar (confectioner's sugar)
  • 1 tbsp lemon juice
  • 1 tbsp dairy-free milk (almond, coconut, etc.)
  • (optional) touch of olive oil

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a standard-sized loaf tin and line the bottom with parchment paper for easy removal.
  2. In a large mixing bowl, whisk together the almond flour, baking powder, and salt until well combined.
  3. In a separate bowl, whisk together the eggs, maple syrup or honey, olive oil, lemon zest, lemon juice, and vanilla extract until the mixture is smooth and well incorporated.
  4. Gradually add the wet ingredients to the dry ingredients, gently mixing until you achieve a smooth batter. Be careful not to overmix.
  5. Pour the batter into the prepared loaf tin and smooth the top with a spatula.
  6. If desired, sprinkle some sliced almonds over the top of the batter for added texture and flavor.
  7. Bake the cake in the preheated oven for approximately 45-50 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown on top.
  8. Once the cake is baked, remove it from the oven and allow it to cool in the tin for about 10 minutes.
  9. After 10 minutes, gently run a knife around the edges of the cake to loosen it, then carefully transfer the cake to a wire rack to cool completely
Icing
  1. In a mixing bowl, sift the powdered sugar to ensure a smooth glaze without lumps.
    Add the lemon juice and lemon zest (if using) to the powdered sugar. Mix well until you get a thick paste.
  2. Gradually add dairy-free milk, starting with 1 tablespoon. Mix the ingredients together until you achieve a smooth, pourable consistency. Add more milk as needed to reach your desired thickness.
  3. Once the icing is ready, drizzle it over the cooled Lemon Olive Oil Almond Flour Loaf Cake. You can use a spoon or a piping bag to achieve your preferred design.
    Allow the icing to set for a few minutes before slicing and serving the cake.