Lemon Olive Oil Cake (GF+DF)
This  gluten free and dairy free lemon cake never disappoints! The cake has a light and fragrant sponge texture.

Lemon Olive Cake Recipe:(In a loaf pan 8.5" X4.5" X 2.5")

3 tsp grated lemon zest from 3 lemons (use a microplane)
1/2 cup sugar 
1/2 cup regular or dairy free sour cream / yogurt
2 large eggs (room temp)
1/2 cup minus 2 Tbsp mild  EVOO
3 Tbsp. freshly squeezed lemon juice
1 cup Extra White Gold All Purpose flour
1 tsp baking powder
1/8 tsp baking soda

  1. Preheat the oven to 350 degrees F. Line the pan (I used 8.5" X4.5" X 2.5") with a parchment paper.
  2. In a medium-sized bowl, mix the sugar with lemon zest.
  3. Add the eggs, one by one, and mix after each egg. Add oil and lemon juice.
  4. In a second bowl mix the flour, baking powder, and baking soda.
  5. Add the dry ingredients to the wet and mix well until incorporated.
  6. Transfer the cake batter to the pan. Bake for about 30 minutes or until a toothpick inserted into the middle of the cake comes out dry.
  7. Cool down for 15 minutes before taking the cake out of the pan.


1 comment

Tim L

Tim L

I made this today and it was delicious! I poured a lemon glaze over it.

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