Irresistible Gluten-Free Olive Oil Cake!
Gluten Free Olive Oil Cake: whip up this light and zesty cake for a delicious dessert that's gluten-free and bursting with lemon flavor.
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)
Instructions
- Preheat the oven to 350°F. Line the bottom of a 9” pan with parchment paper and spray the pan with baking spray.
- In a medium bowl, press the lemon zest into the sugar with a fork or rub together with your fingertips to release the oils in the zest. The mixture will be fragrant and damp.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
- Place a large bowl on a dish towel, to keep it from moving while whisking. Whisk the eggs to break them up.
- Slowly stream in the olive oil, whisking while streaming until the oil is fully blended into eggs.
- Whisk in the lemon sugar.
- Whisk in the lemon juice and milk.
- Whisk in the flour mixture, until well blended.
Video
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.