INGREDIENTS

Cake:

• 2 cups almond flour
• 2 tsp baking powder
• ¾ cup Swerve Sweetner
• 3 tbsp Olivinio Lemon Olive Oil
• 4 oz. softened cream cheese
• 1 tsp Olivino Sicilian Lemon Balsamic
• Zest and juice of 1 lemon
• 4 large eggs
• ¼ cup sour cream

• 1 ½ cups Swerve Confectioners Sugar Replacement
• 3-4 tbsp of milk
• 2 tsp Olivino Cascadian Wild Raspberry Balsamic

  DIRECTIONS

1. Whisk all the ingredients together until you get a nice drizzle consistency. If too thick, add more milk 1 tbsp at a time until you are able to drizzle over cake.
2. Drizzle over Lemon Olive Oil cake.

1. Preheat the oven to 350 degrees and coat bundt or loaf pan with lemon olive oil.
2. In a mixing bowl beat together Swerve, cream cheese, and olive oil until well combined.
3. Add lemon juice, lemon zest, and lemon balsamic and beat to combine.
4. Next add in the eggs and sour cream and again beat until well combined.
5. Mix in the almond flour and baking powder and beat until all the ingredients are well incorporated and the batter is light and fluffy.
6. Pour into pan and bake for 30-35 minutes, or until a toothpick comes out clean.
7. Cool in the pan for at least 10 minutes. Then take a butter knife and run between the bake and the pan to help it ease out without much breakage. Turn out on a cooling rack and cool completely.
8. Drizzle with Cascadian Wild Raspberry glaze.