Lemon Olive Oil Cake

 This small cake has a pop of lemon flavor and as a bonus, it is gluten free and dairy free.

INGREDIENTS

2 eggs, lightly beaten

1/4 cup olive oil

1/3 cup honey

1/4 cup freshly squeezed lemon juice

2 tsp. lemon zest

1 tsp. vanilla

1 3/4 cups almond flour

1/4 cup coconut flour

1/2 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp salt

For the lemon glaze

3/4 cup powdered sugar

1/2 tsp. lemon zest

1 - 2 Tablespoons lemon juice

Combine all glaze ingredients in small bowl.

INSTRUCTIONS

Preheat oven to 350 degrees, Line a 6 or 7 inch springform pan with parchment paper. Coat the sides with nonstick spray,

In one bowl, whisk together eggs, olive oil, honey, lemon juice, zest and vanilla.

Add in almond flour, coconut flour, baking soda, baking powder, and salt.

Transfer to prepared cake pan. Smooth top with spatula. Bake for 30-35 minutes or until a toothpick comes out clean.  Allow to set in pan for 5 minutes and then transfer to a wire rack to cool completely before topping with lemon glaze.