Try making this Lemon Cake for your next paleo dessert option! Almond flour is rich in protein, low in carbs, and packed with fiber. Lemons serve as an excellent source of Vitamin C and help to protect against iron deficiency. Extra virgin olive oil contains high amounts of antioxidants and has many anti-inflammatory properties. It is important to buy extra virgin olive oil, as this is the least processed form of olive oil and retains its natural vitamins and antioxidants. Serve this lemon cake with your favorite fresh fruit or on its own and enjoy!

Wet Ingredients:

½ cup extra virgin olive oil
½ cup plus ¼ cup organic cane sugar, divided
Zest of 1 lemon
¼ cup fresh lemon juice
4 egg yolks

Dry Ingredients:

2 cups almond flour
¼ cup tapioca flour
1 tsp baking powder
½ tsp sea salt
4 egg whites
½ tsp cream of tartar

Instructions:

1) Preheat the oven to 325 F. Line a round cake pan with parchment paper and set aside.

2) In a bowl, mix the olive oil, 1/2 cup of cane sugar, lemon zest, lemon juice, and egg yolks.

3) Place a mesh strainer over the top and sift in the almond and tapioca flours, baking powder, and salt. Mix well to combine.

4) Place the egg whites and cream of tartar in a stand mixer fitted with the whip attachment. Whip on medium-high speed until foamy (about 30-60 seconds). With the mixer running, gradually sprinkle in the remaining ¼ cup cane sugar for about 30 seconds. Continue to whip until the egg whites are shiny and hold firm peaks when you lift the whip out and hold it upside-down (about 3-4 minutes).

5) Fold the egg white mixture into the batter and combine well. Scrape the batter into the prepared pan.

6) Bake in the oven for about 40-45 minutes, or until top of the cake is golden brown.

7) Allow the cake to cool, and then using your hands, remove the cake out of the pan with the edges of the parchment paper.

8) Store the cake in the refrigerator for up to 4 days and enjoy!