• Preheat the oven to 350°F (180°C). Grease an 8-inch round cake pan with non-stick oil spray and line it with parchment paper. Lightly grease the parchment paper as well.
• Whisk flour, almond flour, baking powder, baking soda, and salt in a medium mixing bowl. Set aside.
• Combine the olive oil, sour cream, sugar, lemon juice, zest, and vanilla in a large mixing bowl. Whisk until well combined.
• Add the flour mixture and milk to the wet mixture in two parts. Mix until everything is just combined. Do not overmix.
• Pour it into the prepared pan, spread it evenly, and smooth the top.
• Bake the cake for 28-32 minutes or until a cake tester inserted in the center comes out clean.
• The baking time may vary, more or less, depending on the oven, so keep an eye on the oven while baking.
• Remove the cake from the oven, place the pan on the cooling rack, and let the cake cool completely in the pan.
• Once the cake is cooled, remove it from the pan and sprinkle icing sugar on top, if you prefer, before slicing and serving.

Serving Suggestions

• The cake tastes delicious as is. However, serve the cake slice topped with lightly sweetened whipped cream and fresh berries for a decadent dessert.
• A slice of Egg-Free Lemon Olive Oil Cake can also be served with a dollop of vanilla ice cream.

Storing Suggestions

• Store this Eggless Lemon Olive Oil Cake, covered tightly, at room temperature for two days.
• Leftover cake can be refrigerated for a week.