1. Preheat the oven to 350° F. Prepare a 9-inch cake pan by placing a round piece of parchment paper on the bottom of the pan then coat the parchment and sides of the pan with a bit of olive oil and gluten-free flour.
2. Whisk together the flour, salt, and baking powder in a medium bowl and set aside.
3. In another large bowl, beat together the olive oil, milk, eggs, lemon juice, zest, and vanilla using a stand mixer or hand-held mixer.
4. Add the sugar to the wet ingredients and beat on high speed until well combined.
5. Reduce the speed to low and mix in the flour mixture ½ cup at a time, just until the flour is blended. Do not over mix.
6. Pour into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the middle comes out clean.
7. Allow the cake to cool in the pan for 15 minutes, then remove it by flipping it gently onto a serving plate. Let the cake cool completely for at least an hour before slicing. Serve as is or add additional toppings as desired. Leftover cake can be refrigerated, but bring back to room temperature before serving.

Note: Natural Grocers Brand Bulk ingredients are packaged in a plant that processes gluten.