Begin by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan with olive oil and line the bottom with parchment paper to ensure easy removal after baking.
In a large mixing bowl, whisk together the gluten-free flour blend, baking powder, and salt until well combined.
In a separate bowl, beat the eggs until light and fluffy. Add the olive oil, maple syrup, lemon zest, and lemon juice, and whisk until the mixture is smooth and well incorporated.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to over-mix, as this can affect the cake’s texture. Transfer the batter into the prepared cake pan, smoothing the top with a spatula.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.