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Moist Gluten-Free Olive Oil Lemon Cake - olive oil cake - Olive Oil Cake: Bake this moist, gluten-free cake in under 45 minutes. Bursting with lemon flavor, it'

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
Total Time 45 minutes
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.