2 large lemons (zest from both and about 1/4 cup juice)
2 cups blanched almond flour
2 teaspoons baking powder
1/2 teaspoon salt
Preheat oven to 325F.
In a large bowl add the olive oil, eggs, and coconut sugar.
Zest the lemon right into the bowl and the cut the lemons in half and juice them into the bowl.
Whisk until combined.
Add the almond flour, baking powder, and salt to the bowl.
Whisk again until combined.
Line a 9 inch circle cake pan with parchment paper. I like to trace the pan onto the parchment paper and then cut out a circle slightly smaller so it fits into the pan easily.
Spray the pan with your favorite cooking spray to make sure there’s no sticking after it bakes.
Pour the batter into the pan.
Cut the stems off the strawberries and slice them lengthwise.
Arrange the strawberries in whatever pattern you want on top of the cake batter.
Bake for 30 – 35 minutes. You want to make sure the center is set and a toothpick comes out clean.
Allow the cake to cool in the pan for about 15 minutes.
Slide a knife around the edges of the pan.
Remove from the pan – place a plate on top of the pan. Turn it over to release the cake onto the plate. Then, put another plate on the bottom and turn it upside down again so it right-side up on the second plate. Cut into 8 slices and enjoy!