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.
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 oven to 350°F (175°C). Line a 9” round pan with parchment paper and grease the sides.
- In a bowl, rub lemon zest into granulated sugar with your fingertips until fragrant and slightly damp.
- In a separate medium bowl, whisk together gluten-free flour, baking powder, baking soda, and salt.
- In a large bowl, whisk eggs until lightly beaten. Slowly stream in olive oil while whisking continuously until combined.
- Whisk the lemon sugar mixture into the eggs and oil until smooth.
- Whisk in the fresh lemon juice and milk until just combined.
- Gradually add the dry ingredients to the wet ingredients, whisking until just blended. Do not overmix.
- 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.
- 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.