A delicious gluten and dairy free lemon pound cake sweetened with honey and made with whole ingredients. The optional lemon glaze adds a delightful touch.
1: Preheat oven to 325°F.
2: Combine olive oil, lemon juice, lemon zest, honey, eggs, and vanilla in a large bowl and whisk well.
3: Fold in almond flour, oat flour, baking soda, baking powder, and salt until batter is smooth.
4: Allow batter to sit for five minutes, then stir once more and transfer to a greased or parchment lined loaf pan.
5: Bake for 50-55 minutes until a toothpick stuck into the center of the loaf comes out clean.
6: To make glaze, combine powdered sugar and lemon juice in a small bowl and whisk well.
7: Remove cake from the oven and allow it to cool before removing from the loaf pan.
8: Drizzle with glaze, if using.
