Lemon poppy seed cake with lemon olive oil

Preheat the oven to 340°F.

Line your cake pan.

Mix the dry ingredients: Flour, ground almonds, poppy seeds, baking powder, salt.

Beat the eggs with the sugar until the mixture is slightly frothy.

Add the lemon olive oil, then the lemon zest and juice.

Fold in the dry ingredients without overmixing to maintain a nice texture.

Pour into the pan and bake for 40–45 minutes.

The cake should be golden brown and a knife inserted into the center should come out clean.

Icing (optional): mix powdered sugar and lemon juice and spread over the cake while it is still warm.