Print

Lemon Olive Oil Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This gluten-free, dairy-free Lemon Olive Oil Cake features a dense, spongy center and a crispy, flaky sugar topping. It’s perfect for birthdays, special occasions, and brunch! And, no, it doesn’t taste like olive oil. It’s just a sweet, citrusy cake recipe to satisfy your sweet tooth. {Gluten-Free + Dairy-Free}

Ingredients

Scale

Mix-ins and toppings:

  • Juice and zest of 3 large lemons
  • 24 tablespoons granulated sugar

Dry ingredients:

  • 2 cups gluten-free baking flour
  • 2 tablespoons tapioca flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • Pinch of sea salt

Wet ingredients:

  • 3 eggs
  • 1 1/2 cups granulated sugar
  • 1 cup olive oil
  • 1 1/4 cups almond milk
  • 1 teaspoon vanilla

Instructions

  1. Set oven to 375 degrees. While the oven warms up, grease a 9-inch cake pan, dust it with gluten-free flour, and place a piece of parchment paper in the bottom. Then zest and juice three lemons. Set aside.
  2. In a large bowl, combine the gluten-free baking flour, tapioca flour, baking powder, baking soda, and sea salt. In another large bowl beat the eggs on HIGH for about 30 seconds. Then add the 1 1/2 cups granulated sugar and keep mixing on a MEDIUM speed. Next stream in the olive oil, followed by the almond milk. Add the vanilla and blend until the wet ingredients are combined. The mixture will be thin and runny, and that’s okay. Now stir in the lemon zest and juice.
  3. Gradually pour the dry ingredients into the wet ingredients, mixing on a MEDIUM speed until the cake batter forms. Once the dry and wet ingredients are blended together, then carefully pour the cake batter into the 9-inch cake pan. Sprinkle the top with sugar (see Notes below for details) and bake for about 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool for several minutes before releasing the springform side and serving the cake.
  4. Tightly cover the leftovers and store at room temperature for a day or about 2-3 days in the refrigerator.

Notes

  • If you’d like the crispy sugar topping to go all the way to the edge of the pan, then plan to use about 4 tablespoons of granulated sugar. If you want the sugar topping to cover only the center of the cake, then plan to use about 2 tablespoons granulated sugar.
  • We treat this cake as an 8-serving recipe so each person in our foursome gets two pieces before the cake is gone. However, Lemon Olive Oil Cake is a filling dessert. You could slice the cake into smaller pieces for yourself or guests and still be pleasantly full.