Description
This Gluten-Free Lemon Olive Oil Cake is light, bright, and effortlessly elegant. Made with Greek yogurt, fresh lemon, and heart-healthy olive oil, it’s tender, citrusy, and perfect for any occasion. Serve with a dusting of powdered sugar or fresh berries.
Ingredients
Units
- Olive oil, for greasing the pan
- 2 cups gluten-free all-purpose flour with xanthan gum
- 1 cup granulated sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup extra-virgin olive oil (or regular olive oil for a milder flavor)
- 3/4 cup Greek yogurt
- 3 large eggs, at room temperature
- 5 Tablespoons fresh lemon juice (from about 2 lemons)
- 4 teaspoons finely grated lemon zest (zest of 2 large lemons)
- Powdered sugar, for garnish
Instructions
- Heat the oven to 350 degrees. Lightly grease a 9-inch round cake pan with olive oil. For easier release, line the bottom with a round of parchment paper and lightly oil the paper as well.
- Mix the dry ingredients: In a large mixing bowl, whisk together the gluten-free flour, sugar, baking soda, baking powder and salt.
- Add the wet ingredients: Make a well in the center of the flour mixture. Add the olive oil, Greek yogurt and eggs. Whisk until just combined.
- Incorporate the lemon: Stir in the lemon juice and zest until the batter is smooth and well combined.
- Bake the cake: Pour the batter into the prepared pan. Bake for 35 to 38 minutes, checking at 30 minutes. If the top is golden but the center isn’t fully set, loosely tent the cake with foil and bake for 7 to 8 minutes more, or until a toothpick inserted in the center comes out clean.
- Cool: Let the cake cool in the pan for 30 to 45 minutes. Invert onto a wire rack, remove the parchment, then flip again so it cools right-side up. Allow to cool at least 30 minutes more.
- Serve: Dust with powdered sugar, if desired, and serve as is or with fresh berries.
Notes
Storage: The cake can be stored at room temperature, covered, for up to 2 days.