Lemon Olive Oil Cake (Gluten-Free)

A slice of lemon olive oil cake on a white plate topped with greek yogurt.

5 from 1 vote

Lemon Olive Oil Cake (Gluten-Free)

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 treat with whole ingredients!

Prep Time5

Cook Time35

Resting Time20

Total Time1

Course: Dessert

Cuisine: American

Diet: Gluten Free, Halal, Hindu, Kosher, Vegetarian

Servings: Servings

Calories: 386kcal

Author: Emmy Clinton

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

US Customary - Metric

Get Recipe Ingredients

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