1. Preheat oven to 350°. Line a 9” springform pan with parchment and spray well with cooking spray. I love this oil sprayer (affiliate link).
2. In a medium bowl, mix the flour, almond flour zest, baking powder, salt. Set aside.
3. In a mixer on medium speed, cream the oil and sugar until light and fluffy. Add the vanilla and lemon extract, then the eggs, one at a time, mixing a full 30 seconds between each addition. Turn the mixer to low and add the dry ingredients; don’t overmix.
4. TIP: You can do this by hand; just be sure you mix very well (get a workout in while you’re at it!).
5. Pour into the prepared pan and top with slices of lemon.
6. Bake for 40-45 minutes until the edges turn golden and the internal temperature reaches 195-200°.
7. Let the cake cook completely before removing it from the pan and adding the drizzle.

For the drizzle:

1. In a small bowl, combine the zest, juice and powdered sugar. Drizzle the drizz over the cake.
2. Serve and enjoy, yum!