Moist Gluten-Free Olive Oil Lemon Cake

Moist Gluten-Free Olive Oil Lemon Cake

Enjoy this moist gluten-free olive oil cake, featuring bright lemon zest and a tender crumb for a delightful treat.

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Cook Time 45 minutes mins

Total Time 45 minutes mins

Servings: 10

Course: Dessert

Cuisine: Italian

Calories: 350

Ingredients Method Notes

Ingredients

  

• 1 ¼ cup granulated sugar
• 1 ½ tbsp lemon zest
• 1 ¾ cups gluten-free flour (1:1 blend)
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 eggs (room temperature)
• ¾ cup olive oil (good quality)
• ½ cup milk (room temp)
• ¼ cup lemon juice (fresh squeezed)

Method

 

1. Preheat oven to 350°F (175°C). Line a 9” round pan with parchment paper and grease the sides.
2. In a bowl, rub lemon zest into granulated sugar with your fingertips until fragrant and slightly damp.
3. In a separate medium bowl, whisk together gluten-free flour, baking powder, baking soda, and salt.
4. In a large bowl, whisk eggs until lightly beaten. Slowly stream in olive oil while whisking continuously until combined.
5. Whisk the lemon sugar mixture into the eggs and oil until smooth.
6. Whisk in the fresh lemon juice and milk until just combined.
7. Gradually add the dry ingredients to the wet ingredients, whisking until just blended. Do not overmix.
8. Pour batter into the prepared pan and bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.

Notes

– Use a good quality, mild-flavored extra virgin olive oil for the best taste.
– Ensure all wet ingredients (eggs, milk) are at room temperature for optimal emulsification.
– Don’t overmix the batter after adding the flour to keep the cake tender.
– Let the cake cool completely before slicing for the cleanest cuts.

Allergens: Eggs, Milk.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

The technique that makes it

The success of this moist gluten-free olive oil lemon cake hinges on a few key techniques. Firstly, the use of a good quality olive oil is paramount. Its fruity notes and richness contribute significantly to the cake’s flavor and tender crumb. Avoid overly peppery or bitter oils, as these can overpower the delicate lemon. Secondly, ensuring your eggs and milk are at room temperature is crucial for proper emulsification. Cold liquids can cause the batter to seize, resulting in a dense, uneven texture. Whisking the eggs and sugar together until light and fluffy before incorporating the wet ingredients helps to aerate the batter, contributing to a lighter cake. When it comes to gluten-free flour, using a reputable 1:1 blend designed for baking is essential. These blends typically contain xanthan gum, which mimics the binding properties of gluten, preventing a crumbly texture. Overmixing the batter after adding the dry ingredients should be avoided, as this can still toughen the cake, even without gluten. Finally, the gentle folding in of the lemon zest and juice at the end preserves their bright flavor and aroma.

Troubleshooting

• Cake is dry: This can happen if the cake is overbaked. Ensure your oven temperature is accurate and check for doneness with a toothpick inserted into the center; it should come out with moist crumbs, not wet batter. Overmixing can also contribute to dryness.
• Cake is dense or gummy: Insufficient leavening or improper mixing can cause this. Ensure your baking powder and baking soda are fresh. Room temperature ingredients are vital for a smooth emulsion. Avoid overmixing the gluten-free flour.
• Cake is crumbly: This is often a sign of insufficient binding. Ensure your gluten-free flour blend contains xanthan gum. If not, you may need to add about ½ teaspoon. Ensure all ingredients are properly incorporated.
• Uneven texture: This can be due to ingredients not being at room temperature, leading to poor emulsification, or uneven distribution of leavening agents. Make sure to whisk wet and dry ingredients separately before combining.

Substitutions

• Olive Oil: A neutral-flavored oil like avocado oil or a light vegetable oil can be used, but it will alter the subtle flavor profile. The cake will be moist but may lack the characteristic richness of olive oil.
• Milk: Any unsweetened plant-based milk (almond, soy, oat) can be substituted. The texture should remain similar, though the flavor might be slightly affected depending on the milk chosen.
• Lemon Juice: Lime juice can be used for a similar citrusy tang, though the flavor will be distinct. Ensure it’s freshly squeezed for the best taste.
• Gluten-Free Flour: While a 1:1 blend is recommended, if you’re comfortable with gluten-free baking, you can create your own blend using rice flour, tapioca starch, and potato starch, ensuring to add xanthan gum for binding. The results may vary based on your blend’s composition.

Pro tips

• Use a good quality, mild-flavored extra virgin olive oil for the best taste.
• Ensure all wet ingredients (eggs, milk) are at room temperature for optimal emulsification.
• Don’t overmix the batter after adding the flour to keep the cake tender.
• Let the cake cool completely before slicing for the cleanest cuts.

Enjoy this wonderfully moist and flavorful gluten-free olive oil cake. It’s a simple yet elegant dessert that’s sure to become a favorite.

Try this next: Gluten-Free Lemon Cake – Taste of Sunshine!

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