Preheat your oven to 350 degrees F and line an 8-inch springform pan with parchment paper. This prevents the cake from sticking and ensures easy removal.
In a blender, combine all the ingredients for the cake: eggs, olive oil, maple syrup, vanilla extract, almond extract, lemon zest, lemon juice, almond flour, rosemary, baking soda, and sea salt. Blend until completely smooth. The batter should be thick yet pourable, showing no lumps.
Transfer the batter into the prepared springform pan. Use a spatula to smooth the top into an even layer. Make sure it’s level to ensure even baking.
Place the pan in the oven and bake for 35 to 45 minutes. You’re looking for a golden-brown edge and a firm top. A toothpick inserted in the center should come out clean.
Once baked, allow the cake to cool in the pan for at least 20 minutes. This helps it set and makes it easier to remove.
Carefully release the cake from the mold. If you’ve lined it with parchment, this should be easy! The cake should have a beautiful golden crust.
If desired, you can sprinkle the cooled cake with powdered sugar. It adds a lovely touch of sweetness and elegance.
Decorate with sliced lemons and fresh rosemary for that gorgeous presentation. The colors contrast beautifully against the cake.
Finally, slice the cake and enjoy! Share it with friends or savor it yourself; either way, you’re in for a treat.
