Description
A moist and tender gluten-free lemon olive oil cake made with simple pantry staples, perfect for family gatherings and those with gluten sensitivities.
Ingredients
- 1 ¾ cups (220g) gluten-free all-purpose flour blend (with xanthan gum)
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- ¾ cup (150g) granulated sugar
- 3 large eggs, room temperature
- ⅔ cup (160ml) extra virgin olive oil (mild, fruity)
- Zest and juice of 2 fresh lemons
- 1 teaspoon pure vanilla extract
- Optional: powdered sugar for dusting
- Optional: handful of chopped almonds or poppy seeds
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan with olive oil or butter and line the bottom with parchment paper.
- In a large bowl, whisk together gluten-free flour, baking powder, and salt until evenly combined.
- In a separate bowl, whisk eggs and sugar until pale and slightly frothy.
- Add olive oil, lemon zest, lemon juice, and vanilla extract to the egg mixture and whisk until glossy and combined.
- Slowly fold the dry ingredients into the wet ingredients until no dry spots remain. The batter will be thick but pourable.
- Pour batter into prepared pan, smooth the top, and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Tent with foil if edges brown too quickly.
- Cool cake in pan for 10 minutes, then run a knife around edges and invert onto a cooling rack. Remove parchment and cool completely.
- Dust with powdered sugar before serving if desired.
Notes
[‘Use fresh lemons for best flavor; bottled lemon juice lacks brightness.’, ‘Do not overmix after adding dry ingredients to avoid dense cake.’, ‘Rotate pan halfway through baking if oven heats unevenly.’, ‘Let cake cool fully before slicing to prevent crumbling.’, ‘Store covered at room temperature for 1-2 days or refrigerate up to 4 days.’, ‘Warm slices gently in microwave for 15-20 seconds before serving.’, ‘Optional additions: blueberries, orange zest, almond flour substitution, fresh herbs like rosemary or thyme.’, ‘For a glaze, mix powdered sugar with lemon juice; cream cheese frosting also pairs well.’]
- Prep Time: 14 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 slice (1/8 of cake
- Calories: 280
- Sugar: 16
- Sodium: 150
- Fat: 15
- Saturated Fat: 2
- Carbohydrates: 30
- Fiber: 2
- Protein: 4
Keywords: gluten-free, lemon cake, olive oil cake, dairy-free, easy dessert, family-friendly, citrus dessert