Lemon Olive Oil Cake

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat & prep pan: Preheat toaster oven (or oven) to 325°F — almond flour browns faster than wheat, so a lower temp is key. Lightly brush your 9x9 glass pan or loaf pan with a little olive oil and line with parchment.

Step 2

Mix dry ingredients: Whisk together 2 cups blanched almond flour (fine, not almond meal), 1.5 teaspoons baking powder (GF certified), and 0.3 teaspoons fine sea salt in a large bowl until no clumps remain. Almond flour can pack — break it up well.

Step 3

Separate & whip egg whites: Separate 2 eggs, adding the whites to a clean bowl and yolks to a separate large bowl. Add the remaining 3 whole eggs to the yolk bowl. Using a hand whisk or your Nutribullet's whisk attachment, beat the 2 egg whites until soft peaks form — about 2 minutes

Step 4

Mix wet ingredients: To the bowl with the 3 whole eggs and 2 yolks, add 0.3 cups extra virgin olive oil (bold/robust EVOO preferred), 3 tablespoons raw honey or pure maple syrup, 2 tablespoons fresh lemon zest (about 2 large lemons), 3 tablespoons fresh lemon juice, and 0.5 teaspoons pure vanilla extract. Whisk vigorously until smooth and well combined.

Step 5

Combine wet and dry: Pour the wet mixture into the dry ingredients and fold until just combined. Don't overmix — stop as soon as no dry streaks remain.

Step 6

Fold in egg whites: Add the whipped egg whites to the batter in two additions. Fold gently with a spatula using a light under-and-over motion — you want to keep as much air in as possible. A few white streaks are fine. This step is what makes it fluffy rather than dense.

Step 7

Pour batter into prepared pan and smooth the top. Bake at 325°F for 28–31 minutes until the top is deep golden and a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter). Cover loosely with foil at the 20-minute mark if the top is browning too fast.

Step 8

Cool & serve: Cool in the pan for at least 15 minutes before slicing