Lemon Almond Olive Oil Cake

Steps

1. 1

   Heat the oven to 350°F. Oil a 9-inch round cake pan and line the bottom with a circle of parchment.

2. 2

   In a large bowl, rub the lemon zest into the sugar with your fingertips until fragrant. Add the eggs and whisk vigorously until pale and slightly thickened, about 2 minutes.

3. 3

   Slowly whisk in the olive oil, then the 3 tablespoons lemon juice and the vanilla.

4. 4

   Add the almond flour, baking powder and salt and fold until evenly combined. The batter will be thick and pourable.

5. 5

   Scrape into the pan, smooth the top and scatter with sliced almonds if using. Bake until golden brown, the center springs back when pressed and a toothpick comes out with a few moist crumbs, 35 to 40 minutes.

6. 6

   Cool in the pan for 15 minutes, then run a knife around the edge and turn the cake out onto a rack. Cool completely; the crumb firms as it cools.

7. 7

   Dust with powdered sugar just before serving. Keeps wrapped at room temperature for 3 days.