This fresh and fluffy recipe for Lemon Cake uses Cobram Estate Olive Oil to make a perfect sweet treat!

Ingredients

• 2 1/4 cups almond flour
• 1/2 cup tapioca flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 eggs
• 1/2 cup honey
• 1/3 cup Cobram Estate Olive Oil (Mild)
• 1/4 cup lemon juice
• 2 tablespoon lemon zest
• 1 teaspoon vanilla

For the Glaze

• 1 cup powdered sugar
• 2 tablespoon lemon juice
• Lemon zest

Instructions

1. Preheat oven to 350F. Grease and parchment a 9-inch cake pan.
2. In a medium bowl, mix together almond flour, tapioca flour, baking soda, & 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.
5. Once fully mixed, pour into greased cake pan.
6. Bake for 28-30 minutes or until toothpick inserted comes out clean.
7. As cake cools, make glaze by whisking together glaze ingredients. Let cool completely before glazing.