Recipe: Lemon Olive Oil Cake

I love a little something sweet after a meal — but, once Spring hits, I want something thats a little more zesty, tangy, and bright.

I love this recipe because it uses wholesome ingredients — it is paleo, sweetened only with honey (with the exception of the glaze). It digests well and feels like a treat without being over-indulgent.

If you wish to skip the glaze, you could drizzle with more honey or simply powder the top with a light snow of powdered sugar.

I hope you love this one as much as I do!

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INGREDIENTS

• 2 1/4 cups almond flour

• 1/2 cup tapioca flour or arrowroot starch

• 1/2 tsp baking soda

• 1/4 tsp salt

• 3 eggs

• 1/2 cup honey

• 1/3 cup olive oil

• 1/4 cup lemon juice

• 2 tbsp lemon zest

• 1 tsp vanilla

  Glaze:

• 1 cup powdered sugar

• 2 tbsp lemon juice

• optional: lemon zest

DIRECTIONS

1. Preheat oven to 350F and grease a 9 inch cake pan. I also parchment line the bottom.

2. In a medium bowl, mix together almond flour, tapioca flour, baking soda, and salt.

3. In a large bowl, whisk together eggs, honey, olive oil, lemon juice, lemon zest, and vanilla until well combined.

4. Add flour mixture into wet in increments, and stir until well combined. Once fully mixed, pour into greased cake pan.

5. Bake for 28-30 minutes or until toothpick inserted comes out clean. Let cool.

6. Make glaze by whisking together glaze ingredients. Let cool completely before glazing.