Moist Gluten Free Lemon Olive Oil Cake
A light, zesty, and irresistibly moist cake that's naturally gluten-free and made with wholesome ingredients. Perfect for any occasion!
Servings: 8 Servings
Calories: 324kcal
Ingredients
- 2 ½ Cups Gluten Free Flour
- 4 Eggs
- ¼ Cup Olive Oil
- 2-3 Lemons juiced & zested
- ½ Cup Maple Syrup
- 1 Tablespoon Baking Powder
- 1 Teaspoon Salt
Instructions
- Begin by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan with olive oil and line the bottom with parchment paper to ensure easy removal after baking.
- In a large mixing bowl, whisk together the gluten-free flour blend, baking powder, and salt until well combined.
- In a separate bowl, beat the eggs until light and fluffy. Add the olive oil, maple syrup, lemon zest, and lemon juice, and whisk until the mixture is smooth and well incorporated.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to over-mix, as this can affect the cake’s texture. Transfer the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
