Sophie Says: Lemon Olive Oil Almond Cake *GF*

Prep Time:  20 minutes 
Cook Time: 45 minutes
Total Time: 1 hr 5 min

CAKEGLAZE
4 EGGS
1/2 C CANE SUGAR
1 LEMON, ZESTED
1/4 C FRESH LEMON JUICE
1/2 C EVOO
1/2 TSP VANILLA EXTRACT
1/2 TSP ALMOND EXTRACT
1 1/2 C GF ALMOND FLOUR
1 TSP BAKING POWDER
1/2 TSP BAKING SODA
1/4 TSP SALT

1 LEMON JUICED
2 TBSP HONEY
2 TBSP RUM OR WATER
POWDER SUGAR FOR DUSTING

Instructions

  1. Preheat oven to 350°F
  2. Trace bottom of 8 in circular pan. on parchment paper. Cut circle. Grease bottom of pan with butter and place cut parchment paper inside and butter too
  3. Using mixer, beat eggs and sugar until light and fluffy and pale yellow
  4. Add lemon juice, zest olive oil and extracts now. Beat well.
  5. In separate bigger mixing bowl, combine flour, baking soda, baking powder and salt
  6. Add wet into dry! Combine evenly and pour into greased pan
  7. Bake 45 minutes until toothpick comes out clean and top doesn’t wiggle
  8. In small saucepan add honey, rum/water and lemon juice. Once slightly reduce, glaze whole cake, (make sure to get edges to soak into this delicious cake when still warm)
  9. Once cool, remove from pan and sprinkle with powder sugar. Enjoy!

Recipe by: 
Sophie Rosenberg

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