A healthy and delightful Lemon Olive Oil Cake with a hint of lemon and honey, perfect with or without whipped honey. This gluten-free and dairy-free cake is rich in flavor and easy to make, ideal for a delicious treat.
1: Preheat oven to 350°F.
2: Combine olive oil, lemon juice, lemon zest, ½ cup honey, eggs, and vanilla in a large bowl and whisk well.
3: Fold in almond flour, baking soda, baking powder and salt, then set batter aside and allow it to sit for five minutes.
4: Stir batter once more, then transfer to a greased or parchment lined 9” round baking dish.
5: Bake for 35-40 minutes until a toothpick inserted into the center of the cake comes out clean.
6: While cake is baking, add ½ cup honey to a bowl and whisk or mix on high for ten minutes.
7: Remove cake from the oven and allow it to cool before slicing and drizzling with whipped honey. Leftover honey can be stored in an airtight container for up to three weeks.
