Lemon Olive Oil Cake

3/4 cup olive oil
3 eggs separated
1 cup white sugar
1 tsp vanilla
1/2 cup lemon juice + lemon zest (2-3 lemons)
1 tsp kosher salt
1 tsp baking powder
1 tsp baking soda 
1 1/2 cup (150 g) almond flour
1/2 cup (65g) gluten free flour
1/2 cup full fat yogurt
1/4 cup whole milk

1. Pre-heat grill/oven to 350F. 
2. Line an 8-9" spring from pan: using small amount of butter or fat and grease the spring form pan. Measure of a round piece of parchment for the bottom on the pan and two strips of parchment for the sides of the pan
3. Whisk together dry ingredients (almond flour, gf flour, baking soda, baking powder and salt. Set aside.
4. Make a meringue: Separate eggs, whip eggs white until foamy (add 2 Tbsp of the measured amount of sugar to the eggs) continue to whip to medium firm peaks. The egg white/ meringue will be bright white and shiny.
5. In a large bowl mix together the olive oil, egg yolks, the remainder of the sugar (1 cup minus 2 Tbsp that you add to the eggs whites) and vanilla. Whisk until you have an homogenous mixture and the sugar is dissolved.
6. In a separate small bowl mix together the yogurt and the milk until throughly combined.
7. At this point you should have 4 bowls: dry ingredients, olive oil mixture, whipped eggs whites/meringue and yogurt-milk mixture.
8. Using a large spatula: fold the first half of the dry ingredients into the olive oil mixture, fold in the the yogurt mixture, followed by the remainder of the dry ingredients. Finish by folding in the meringue. 
9. Pour batter into the greased & parchment lined spring form pan. 
10. Bake for 50m minutes- 1 hour until a tooth pick inserted comes out clean. Thermometer will read 190F