Preheat your oven to 350 degrees F and prepare an 8-inch springform pan by lining it with parchment paper.
In a blender, combine all the ingredients for the cake: 3 eggs, 1/3 cup extra virgin olive oil, ½ cup pure maple syrup, 1 teaspoon pure vanilla extract, ½ teaspoon almond extract, zest and juice of 2 large lemons, 2 ½ cups almond flour, 2 teaspoons dried rosemary, ½ teaspoon baking soda, and ½ teaspoon sea salt. Blend until completely smooth.
Transfer the smooth batter into the lined cake pan, smoothing the top to create an even layer.
Bake in the preheated oven for 35 to 45 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
Once baked, remove the cake from the oven and allow it to cool in the pan for at least 20 minutes.
Gently release the cake from the mold, carefully peeling away the parchment paper.
If desired, you can sprinkle the cake with powdered sugar and garnish with slices of lemon and fresh rosemary.
Slice the cake into wedges and enjoy it as a delightful dessert or a sweet treat with your afternoon tea.
Store any leftovers in an airtight container at room temperature for a few days, or refrigerate for extended freshness.
