Preheat your oven to 350°F (180°C). Butter the bottom and sides of an 8-inch cake pan and line the bottom with parchment paper. Butter the parchment paper.

In a medium bowl, whisk together the flour, almond flour, baking powder, and salt.

In a large bowl, whisk the eggs until fully combined. Add olive oil and sugar, whisk until dissolved. Whisk in vanilla, lemon zest, and lemon juice, followed by the flour mixture.

Pour the batter into the prepared pan, using a rubber spatula to ensure all the batter is removed from the bowl. Drop the pan on the counter to eliminate air bubbles.

Bake until golden brown and a toothpick comes out clean, about 25 to 30 minutes. Cool on a wire rack. Once cool, loosen the edges and invert onto a work surface, then onto a serving platter.

Dust with powdered sugar just before serving.