Bright olive oil and fresh lemon zest give this cake its signature flavor, with plenty of lemon juice folded in for a citrusy punch in every bite. Almond flour and white rice flour build a tender, naturally gluten free crumb that turns deep golden around the edges as it bakes. Whisking the eggs and sugar until pale and thickened is the key step here, giving the cake its light, springy texture without needing any heavy layers of frosting. It bakes into a simple, elegant round that turns out beautifully whether you invert it onto a rack or serve it straight from the pan. A light dusting of powdered sugar right before serving is really all this one needs. It's an easy, crowd-pleasing dessert to add to a dairy free baking rotation, equally at home at a weekend brunch or after dinner with coffee.
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Learn more →8 servings
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with a thin film of olive oil, line the bottom with a round of parchment paper, and grease the parchment.
In a medium bowl, whisk together the almond flour, white rice flour, baking powder, and salt until evenly combined with no visible lumps.
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