Fall

Luscious Lemon, Almond Flour and Olive Oil Cake

January  8, 2013
Author Notes

This simple yet sumptuous cake fills my yearning for all things light and lemony. I love the intriguing flavor notes the olive oil adds. I think of the sunshiny Mediterranean where this cake originates - lemons, almonds and olives all grow in abundance there.
When the Meyer lemons are in season - ooh la la! This cake really shines (and you'd never know it's gluten-free and dairy-free, too!) —Kitchen Frau

  • Makes 1 8-inch cake
Ingredients
  • 4 large eggs
  • 1/2 cup natural cane sugar
  • zest of 1 lemon
In This Recipe

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