Prep Time: 15 minutes
Cook Time: 50-55 minutes
Yield: 8-10 servings
for the cake 3 eggs
½ cup maple sugar
zest of two lemons
¼ cup lemon juice
½ cup olive oil
½ teaspoon almond extract
2 cups almond flour
2 tsp. baking powder
½ tsp. fine sea salt
for the glaze
½ cup powdered sugar
1 Tbsp. lemon juice (may need a tsp. more depending)
Preheat oven to 350°F and adjust rack to middle. Trace a 9” circle on a piece of parchment paper and cut it out. Use it to line the bottom of a 9” spring-form pan. Use a small bit of olive oil to grease the parchment paper and up the sides of the pan.
Add eggs, maple sugar, lemon zest, lemon juice, olive oil and almond extract to bowl of food processor fitted with the S blade.
Process until well combined.
Add almond flour, baking powder and sea salt and process again until mixed and smooth.
Pour batter into parchment-lined pan. Bake for about 20-25 minutes or until cake is just set and starting to pull away from the sides of the pan.
Remove cake from oven and let cool completely.
When cake is cool, run a sharp knife around inside of pan, between pan and cake. Remove from spring-form pan.
Mix together lemon juice and powdered sugar to make glaze, adding a little lemon juice at a time until you reach your desired consistency. Drizzle glaze over cake and use offset spatula to smooth evenly over the top. Allow glaze to dry.
Serve and enjoy! Cake will keep for 2-3 days covered on the counter, but is best the day it is made.
Note: If Meyer lemons are in season, use these for an even more amazing lemon-y flavor!