Pre- heat oven to 400 degrees. In a cake pan, brush olive oil all over to coat the sides and bottom of pan. Dust with a light coating of flour. Set aside.
In a large bowl, whisk gluten-free flour, almond flour, baking powder, baking soda and salt together to remove any lumps. Create a well in the center of the flour mixture.
Into the well of the flour, add in olive oil, eggs, sugar and milk and mix until well combined, taking care not to overmix. Fold in lemon zest, lemon juice, almond and vanilla extract.
Reduce oven temp to 350 degrees. Pour batter into the cake pan and bake for 45-50 minutes or until a cake tester comes out clean. Let cool on a wire rack for 15 minutes. Run a thin knife around the pan to loosen cake. Invert onto a cake pedestral before serving.
Serving Options-
-Make a simple syrup of juice of a large lemon, 3 TBSP sugar, and 3 TPBS water. When cake comes out of oven, pierce holes with a bamboo skewer all over cake and drizzle syrup into cake.
Serving Option-
-Beat at high speed , 1 TBSP sugar, 1 TBSP brandy and 1 cup heavy whipping cream. Serve cream and honey packed with nuts. Purchase here.
Serving Option-
Beat one 8 oz tub of softened Creme Fraiche with 1 cup heavy whipping cream and 1 TBSP sugar. Spoon onto cake along with sliced fresh starwberries or raspberries.
