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Our Lemon Olive Oil is made fresh in the press with real lemons and gives this cake a rich flavor and creamy texture that’s better than butter.
6 Large Eggs
3/4 Cup Lemon Olive Oil
2 Tsp Vanilla Extract
1/4 Tsp Salt
1 1/4 Tsp Baking Soda
2 Tsp Baking Powder
3/4 Cup Truvia Sweetener (use sugar for non-keto)
3/4 Cup Coconut Flour
Crack eggs into a medium mixing bowl. Whisk until fluffy. (use a mixer to make it easier)
Add olive oil and vanilla extract. Whisk briefly.
Add remaining ingredients to egg mixture. Whisk until smooth and no lumps remain.
Pour batter into greased 9" springform pan. Bake at 350F for 30min.
Allow cake to cool, then decorate individual slices with lemon zest. Enjoy!