Boil the lemon

• Place the whole lemon in a saucepan of boiling water.
• Simmer until the lemon is completely soft.

Blend the wet ingredients

• Put the boiled lemon in a blender with the olive oil, honey and eggs.
• Blend until completely smooth with no chunks of lemon left.

Make the batter

• Pour the blended mixture into a bowl.
• Add the oat flour, baking powder and salt.
• Fold with a spatula instead of whisking, because of the oats.

Rest the batter

• Cover the bowl with a towel and let it sit at room temperature so the texture doesn't turn gummy.

Bake the cake

• Preheat the oven to 180 °C.
• Pour the batter into a deep baking dish.
• Bake until golden and a skewer comes out clean.

Whip the honey glaze

• Whip the honey until pale and creamy.
• Spread it over the cooled cake.

Slice and serve

• Slice the cooled cake into portions.
• Finish with a little lemon zest.