Lemon Olive Oil Cake

Lemon Olive Oil Cake

A refreshingly simple gluten free cake

10-12 Servings | Prep: 15 mins | Cook Time: 35 mins

INGREDIENTS

  • 2 cups gluten-free all purpose flour with xanthan gum
  • 1 cup granulated sugar
  • ¾ teaspoon baking soda
  • 1/4 teaspoon to 1/8 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup Lemon Infused Olive Oil, plus extra to coat pan.
  • ¾ cup Greek yogurt
  • 3 large eggs room temperature
  • 2 teaspoons lemon zest optional (if you like that extra lemony taste)
  • Powdered sugar (for garnish)

DIRECTIONS

  1. Preheat oven to 350 degrees F and lightly oil a 9 inch round cake pan with olive oil. We also suggest placing a cut out round parchment paper on the bottom of the pan and oil that so make sure it comes out easily. Set aside.
  2. In a large mixing bowl, add the flour, sugar, baking soda, baking powder, and salt. Mix to combine.
  3. Make a well in the center of the flour mix and add olive oil, Greek yogurt and eggs. Mix to combine.
  4. Add lemon juice and lemon zest. Mix to combine and batter is smooth.
  5. Pour batter into prepared baking pan and bake for 35-38 minutes, checking at 30 minutes and loosely covering with foil, then baking an additional 7-8 minutes until a toothpick come out of the center clean.
  6. Cool in the pan for 30 -45 minutes, then turn over to remove from pan, peel off parchment paper and using a second baking rack flip back over. Let cool about 30 minutes or longer.
  7. Sprinkle with powdered sugar, and enjoy as is or serve with berries.
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