This gluten-free, easy-to-make almond flour lemon cake is moist, fluffy, and bursting with lemon flavor! Since we're using extra virgin olive oil instead of butter, the cake batter can be whisked together by hand and comes together in 45 minutes.
In a medium bowl, whisk to combine eggs, oil, lemon zest and lemon extract until smooth.
6 large eggs, 1/2 cup extra virgin olive oil, 2 large lemons, 1/4 teaspoon lemon extract
Add the wet mixture to the bowl of dry mixture and use a spatula or wooden spoon to fold in the ingredients until just combined. The batter will be thick, honey-colored and the texture will be grainy.
Evenly distribute the batter between the two prepared cake pans. Use your spatula or spoon to spread the batter evenly in each pan.
Bake for 24 minutes on the middle rack, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
Let cool in the pans for 5-10 minutes, then carefully remove the cake from each pan and let cool completely on wire rack.
Once cooled, level off the top of one of the cakes (this will be your bottom layer). You can also level off both if you’d like the top to be flat as well. Discard the pieces you’ve shaved off the tops - or preferrably, snack on them!
Mascarpone Whipped Cream Frosting
In a medium bowl, combine mascarpone cheese, sugar, heavy cream, vanilla and ground ginger. Use a hand mixer or stand mixer to beat on high speed until combined and it forms stiff peaks. Fold in lemon zest.
8 ounces mascarpone cheese, 2 tablespoons granulated sugar, 1/2 cup + 2 tablespoons heavy cream, 1 teaspoon clear vanilla extract, 1/8 teaspoon ground ginger, 1 large lemon
Assemble Cake
Place the leveled off cake layer on a platter and frost the top with 1/3 of the prepared frosting. Top with the second cake layer and frost the top and sides of both layers with remaining frosting.
Slice, serve, and enjoy!
Notes
Storage: If assembled and frosted, the cake can be stored (covered) in the refrigerator for up to 3 days. If the cake is unfrosted, you can store it in an airtight container at room temperature for up to 5 days.Make ahead and freeze: Once the cake layers have cooled, you can wrap each unfrosted layer in plastic wrap and then place them inside a freezer-safe bag to store them in the freezer for up to 1 month. Let them defrost on the counter at room temperature before assembling and decorating.Frosting: The amount of frosting called for in this recipe yields a decent amount in the middle layer and a thin layer on the top and sides. If you'd like a thicker layer or more for decorating, double it up!