If there's one cake I can always count on to be indulgently delicious but never too heavy, it's this moist Lemon Olive Oil Cake. Bright, zesty, and baked into a sweet, satisfying dream with whole ingredients.
I've spent countless hours testing flours, olive oil amounts, yogurt fat percentages, and natural sweeteners to perfect this gluten-free version. The result is a tender, springy crumb that stays fresh for days, with each bite balancing flavor and texture, a dessert you can rely on again and again.
A Quick Look At The Recipe
- Total Time: 1 Hour
- Recipe Difficulty: Easy
- Cooking Method: Baking
- Main Ingredients: Gluten-free flour, olive oil, lemons, eggs, maple syrup
- Dietary Info: Gluten-free, vegetarian
- Serves: 8
- Calories: 324 per serving
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Featured Review
Turned out really moist and delicious. I used almond flour, and it held together so well. Very impressed!!
- connie
This lemon olive oil cake is gluten-free and sweetened with maple syrup instead of refined sugar, so it hits that sweet spot between indulgent and wholesome. The olive oil & full-fat Greek yogurt keep it ridiculously moist, while the lemon zest and juice bring brightness to every bite.
If you love refined sugar-free desserts, try my Gluten-Free Key Lime Pie, Refined Sugar Free Ice Cream Cake, Strawberry Watermelon Cake, Easy Chocolate Date Balls, or my Date Snickers!
Why You'll Love This Recipe
- Gluten-Free Lemon Cake: Made with a high-quality gluten-free flour blend that's soft, tender, and free of gritty texture.
- Unbelievably Moist: Olive oil keeps this cake perfectly moist for days, unlike traditional butter-based cakes.
- Easy, Whole Ingredients: Uses simple pantry staples like eggs, pure maple syrup, and fresh lemons, no artificial additives or ingredients.
- Naturally Sweetened: Maple syrup provides all the sweetness without refined sugar.
Key Ingredients
- Gluten-Free Flour Blend (1:1): For this cake, Bob's Red Mill 1-to-1 Baking Flour is my top choice, producing a light, airy crumb with even hydration and built-in xanthan gum. King Arthur Measure for Measure is a solid alternative, offering more structure but a slightly denser texture and sometimes a sandy finish; it's best if your recipe already includes a binder.
- Extra Virgin Olive Oil (EVOO): This is the key ingredient. Unlike butter, olive oil stays liquid at room temperature, which keeps the cake tender for days.
- Fresh Lemons: You'll need 2-3 lemons for both juice and zest. The zest carries the aromatic oils, so don't skip it.
- Eggs: They provide structure and lift.
- Maple Syrup: Adds natural sweetness and a subtle caramel note.
- Full-Fat Greek Yogurt: Thick, creamy Greek yogurt adds richness and moisture while keeping the cake tender.
Substitutions & Variations
- Flour Swaps: Swap the gluten-free flour blend for almond flour (use 2 cups instead of 2½ cups).
- Sweetener Substitutes: You can replace maple syrup with honey, agave, or date syrup.
- Almond Lemon Cake Variation: Use almond flour and add 1 teaspoon almond extract.
- Vegan: Replace the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and swap the Greek yogurt for coconut yogurt.
How To Make A Lemon Olive Oil Cake
- Step 1: Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together 2 ½ cups gluten-free flour blend, 1 tablespoon baking powder, and 1 teaspoon of salt until well combined. In a separate bowl, beat 4 eggs until light and fluffy. Add ½ cup olive oil, ¾ cup maple syrup, 1 cup Greek yogurt, 1 teaspoon vanilla extract, juice and zest of 3 lemons, whisking until smooth and emulsified. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Step 2: Let the batter rest for 20 minutes. This hydration phase allows the gluten-free flour to fully absorb the liquid fats, preventing a gummy texture. While resting, grease a 9-inch round cake pan with olive oil. Cut a piece of parchment paper into a 9-inch circle and line the bottom with the parchment paper to ensure easy removal after baking. Transfer the batter into the prepared pan, smoothing the top with a spatula.
- Step 3: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the internal temperature reaches 205°F (96°C). Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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Expert Tips
- Why the 20-Minute Rest Matters: Gluten-free flour needs time to hydrate. Skipping this step can result in a dense, gummy crumb. The olive oil's weight also slows absorption, so this step pays off.
- Avoid a Sinking Cake: If your cake sinks in the middle, it's likely underbaked. Use an instant-read thermometer to check for an internal temp of 205°F (96°C). If it's not fully baked, continue baking until it reaches that temperature. Gluten-free cakes need that extra heat to set properly.
- Altitude Adjustments: Baking in Denver or other high-altitude areas? Reduce baking powder to 2 teaspoons and increase the oven temp to 375°F. Olive oil's weight can slow the rise at altitude, so these tweaks help.
How to Pick Your EVOO
I baked two mini-cakes to test how different olive oils affect flavor:
- Light Olive Oil: Neutral flavor. The lemon flavor shines through without any earthiness.
- High-Polyphenol/Robust EVOO: Bold & earthy. Adds complexity but can overpower if you're not a fan of strong olive oil.
My take? If you love olive oil's flavor, splurge on a robust EVOO.
Lemon Olive Oil Cake Frequently Asked Questions
Olive oil (an anti-staling agent) is the secret to keeping this olive oil cake moist and tender for days. Unlike butter, which solidifies at room temperature and creates a firmer crumb that stales quickly, olive oil stays liquid and coats the flour particles, preventing dryness. When stored in an airtight container at room temperature, the cake stays soft and flavorful for up to five days. Peak moisture on day one, still incredibly soft on days two and three, and slightly drier but still enjoyable on days four and five. For longer storage, refrigerate the cake in an airtight container for up to a week.
You can, but I would not recommend it. Using full-fat Greek yogurt adds rich moisture and creates a tender, soft crumb that stays fresh longer. Its natural creaminess enhances the cake's texture without weighing it down. While you can substitute low-fat or non-dairy yogurts, doing so may result in a slightly drier cake or alter the flavor and richness.
More Refined Sugar-Free Desserts I Love
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📖 Recipe
Lemon Olive Oil Cake (Gluten-Free)
Ingredients
- 2 ½ Cups Gluten-Free Baking Flour I use Bobs Red Mill 1:1 Gluten-Free Baking Flour
- 4 Eggs
- ½ Cup Olive Oil EVOO
- 1 Cup Greek Yogurt full-fat
- 3 Lemons juiced & zested
- ¾ Cup Maple Syrup
- 1 Teaspoon Vanilla Extract
- 1 Tablespoon Baking Powder
- 1 Teaspoon Salt
Instructions
- Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together 2 ½ cups gluten-free flour blend, 1 tablespoon baking powder, and 1 teaspoon of salt until well combined. In a separate bowl, beat 4 eggs until light and fluffy. Add ½ cup olive oil, ¾ cup maple syrup, 1 cup Greek yogurt, 1 teaspoon vanilla extract, juice and zest of 3 lemons, whisking until smooth and emulsified. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Let the batter rest for 20 minutes. This hydration phase allows the gluten-free flour to fully absorb the liquid fats, preventing a gummy texture. While resting, grease a 9-inch round cake pan with olive oil. Cut a piece of parchment paper into a 9-inch circle and line the bottom with the parchment paper to ensure easy removal after baking. Transfer the batter into the prepared pan, smoothing the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the internal temperature reaches 205°F (96°C). Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Why the 20-Minute Rest Matters: Gluten-free flour needs time to hydrate. Skipping this step can result in a dense, gummy crumb. The olive oil's weight also slows absorption, so this step pays off.
- Avoid a Sinking Cake: If your cake sinks in the middle, it's likely underbaked. Use an instant-read thermometer to check for an internal temp of 205°F (96°C). If it's not fully baked, continue baking until it reaches that temperature. Gluten-free cakes need that extra heat to set properly.
- Altitude Adjustments: Baking in Denver or other high-altitude areas? Reduce baking powder to 2 teaspoons and increase the oven temp to 375°F. Olive oil's weight can slow the rise at altitude, so these tweaks help.
Nutrition
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Connie says
Turned out really moist and delicious. I used almond flour and it held together so well. Very impressed!!