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Gluten-Free Lemon Olive Oil Cake

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Desserts
Cuisine American
Servings 10 servings

Ingredients
  

Cake

  • 2 1/2 cups Almond Flour lightly packed
  • 3/4 cup Tapioca Flour
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 3/4 cup Pure Cane Sugar or Sucanat
  • 1/3 cup Paducah Olive Oil Lemon Olive Oil
  • 1/4 cup Paducah Olive Oil Lemon Balsamic Vinegar
  • 1 tsp Vanilla Extract
  • 4 Eggs
  • 1 tbsp Lemon zest

Glaze

  • 3 tbsp Paducah Olive Oil Lemon Balsamic Vinegar
  • 3 tbsp Fresh lemon juice
  • 3 cups Powdered Sugar
  • 1/2 tsp Vanilla

Instructions
 

  • Preheat the oven to 350°F, and thoroughly grease a large (12-cup capacity) bundt pan with olive oil. Place the pan on a baking sheet.
  • To make the cake, whisk together the almond flour, tapioca flour, baking soda, and salt in a large bowl.
  • Whisk together all the wet ingredients and the lemon zest in a medium bowl or two-cup measuring cup.
  • Add the wet ingredients to the dry, and stir until well-combined. Transfer the batter to the prepared pan, and put the pan (along with the baking sheet that's underneath it--this is just for ease of transport) in the oven.
  • Bake for 20-30 minutes, until the middle is set and a toothpick comes out almost clean (a few small crumbs are okay, but no goo). Cool for about 30 minutes in the pan, then carefully run a thin knife around the inner and outer edges of the cake to loosen it. You can try to invert it onto a plate at this point if it seems loose, but it might need a little bit more cajoling. If it does, place it in the freezer for 30-40 minutes, then dip the bottom of the pan into a bowl of very hot water for about 30 seconds. Invert the cake onto a plate, and it should slide right out.

Making the Glaze

  • To make the glaze, combine all ingredients in a large bowl and mix well. It should be smooth, adding water or balsamic vinegar as necessary to achieve a pourable consistency.
  • Drizzle the glaze over the cooled cake (I transferred my glaze to a ziptop bag, snipped off a corner, and drizzled it on from the bag). Slice and serve!