Gluten-Free Lemon Olive Oil Cake
A zesty gluten-free cake made with olive oil and bright lemon flavor, easy to prepare, and perfect for gatherings or a sweet weeknight treat. Finished with optional powdered sugar and berries.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 10 servings 1x
- Category: Gluten-Free
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free, Vegetarian
Ingredients
2 cups gluten-free all-purpose flour with xanthan gum
1 cup granulated sugar
¾ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup extra virgin olive oil
¾ cup Greek yogurt
3 large eggs, room temperature
5 tablespoons lemon juice
4 teaspoons lemon zest
Powdered sugar, for dusting (optional)
Fresh berries, for serving (optional)
Instructions
Preheat oven to 350°F (175°C). Lightly oil a 9-inch round cake pan.
In a large bowl, whisk together flour, sugar, baking soda, baking powder, and salt.
mix in olive oil until fully incorporated.
Add Greek yogurt and eggs, mixing until smooth.
Stir in lemon juice and zest until well combined.
Pour the batter into the prepared pan and smooth the top.
Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
Transfer to a wire rack to cool completely before dusting with powdered sugar and serving with fresh berries.
Notes
Use a bundt or springform pan if preferred. Substitute regular olive oil for milder flavor. Store in an airtight container at room temperature for up to 2 days or refrigerate for 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 40g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 5g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg