For Lemon Cake:
- 1/2 cup low-FODMAP lactose-free milk*
- Finely grated zest and juice of 1 lemon (1/4 cup)
- 1 cup almond flour*
- 1 cup granulated sugar
- 1 cup fine yellow cornmeal*
- 1 & 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon Kosher salt
- 3/4 cup extra-virgin olive oil
- 3 large eggs, room temperature
- 1 teaspoon almond extract
- Baking spray or olive oil, for greasing pan
For Lemon glaze (optional):
- 1/4 cup lemon juice
- 2 cups confectioner’s sugar