with Lemon Olive Oil
Preheat oven to 350°F and mist a 5-cup mini-bundt pan with non-stick spray.
Place flour, almond meal, sugar, lemon zest, baking powder, and salt in a large bowl and whisk to combine.
Place Lemon Olive Oil, milk, egg, and almond extract in a smaller bowl, and whisk to combine.
Pour wet ingredients into dry and mix until no dry spots remain.
Pour batter into prepared cake pan and bake 18-22 minutes, or until toothpick inserted into thickest part of cake comes out clean.
Cool in pan 20 minutes, then turn cakes out onto wire rack to cool completely.
To make glaze: combine powdered sugar and lemon juice in a pan. Bring to a boil. Add pinch of salt and cook until thick. Remove from heat and drizzle glaze over cakes.