📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans. This step is super important for easy removal of the cake later.
2. In a large mixing bowl, whisk together 2 cups of almond flour, 1 1/2 cups of granulated sugar, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. Make sure everything is nicely combined; you don't want any lumps of baking powder hanging around.
3. In a separate bowl, whisk together 1 cup of buttermilk, 1/2 cup of olive oil, 2 large eggs, 1 teaspoon of vanilla extract, and the zest of 1 large lemon. I know, I know, so many ingredients, but it's totally worth it. This is where the magic happens.
4. Gradually add the wet ingredients to the dry ingredients, gently mixing with a spatula until just combined. Don't overmix – a few lumps are okay! Overmixing can make the cake tough.
5. Once the batter is mixed, gently fold in 1/2 cup of sliced almonds. Mmm, those toasted almonds add a delightful crunch.
6. Divide the batter evenly between the two prepared baking pans. Spread it out evenly in each pan – this will ensure even baking.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on your oven; every oven is a bit different, and you want a perfectly baked cake!
8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This prevents them from sticking and gives you a nice, neat cake.
9. Once the cakes are completely cool, you can frost them with your favorite frosting. A simple powdered sugar glaze works wonderfully; it lets the lemon and almond flavors shine.
10. Garnish with extra lemon zest and sliced almonds, if desired. It's a small touch, but it elevates the look of your cake and makes it even more irresistible. Enjoy!