Cut a circle of parchment to fit the bottom of your 8″ or 9″ springform pan or cake pan. Grease the parchment piece. Sprinkle a teaspoon of gf flour or almond flour on the parchment and tip the pan back and forth to distribute.
Preheat the oven to 325 degrees F.
Sift together the almond flour, tapioca flour, baking powder, baking soda, and salt.
Beat the eggs in a stand mixer or large bowl with a hand mixer. Add the sugar, maple syrup or honey, milk, vanilla, limoncello, lemon zest, and olive oil.
Add in the sifted dry ingredients and mix on medium low speed for 1 to 2 minutes, until smooth and fluffy. Pour into the prepared pan. Bake in the center of the oven for 30-38 minutes or until golden brown and a toothpick comes out clean when inserted into the center of the cake.
Remove to a rack to cool for 20-30 minutes before removing the spring form outside and inverting onto a cake plate to remove the parchment piece, and then turning right side up on a wire rack to finish cooling.
Dust with powdered sugar. Slice, and serve with fresh berries and strawberry cream or sweetened whipped cream. Or top the cake with the strawberry cream mounded up, with berries on top. Drizzle a little limoncello on top of each slice if desired.