This Gluten Free Lemon Olive Oil Cake is a moist, easy dessert inspired by classic Italian olive oil cake recipes. Made from scratch, this simple lemon olive oil cake has a tender crumb and bright citrus flavor that makes it feel light yet indulgent.
The olive oil creates a super moist gluten free olive oil cake that stays soft for days, making it a go to for home bakers who want an easy, reliable cake that still feels special.
Perfect as a single layer round cake, this gluten free lemon cake works beautifully for everyday baking, casual gatherings, or a simple dessert after dinner. With its balance of lemon and olive oil, this olive oil lemon cake is a timeless Italian dessert that's both elegant and approachable.
Whether you're learning how to make lemon olive oil cake or looking for the best lemon olive oil cake recipe, this gluten free version proves that simple, moist cakes can be absolutely delicious.
If you are looking for more easy cake recipes try my Gluten Free Blueberry Coffee Cake, my Gluten Free Vanilla Buttermilk Poke Cake, my Gluten Free Carrot Sheet Cake with Cream Cheese Frosting or my Gluten Free Cherry Almond Cake.
You can find all of my cake recipes here: Gluten Free Cake Recipes
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Instructions
Preheat your oven to 350 degrees. Grease a 9-inch springform pan with butter or coconut oil. Wrap the bottom of the pan in aluminum foil. This cake may leak some oil and the aluminum foil will catch that in your oven. Set aside.
In the bowl of your stand mixer blend together the olive oil, eggs, sugar, vanilla, lemon juice and yogurt until they're combined.
In a large mixing bowl whisk together the gluten free flour, baking powder, baking soda and salt.
Add the dry ingredients to the wet ingredients and blend just until combined.
Pour the cake batter into your greased pan evenly. Sprinkle 2 tablespoons of granulated sugar evenly over the top.
Bake at 350 degrees for 50-55 minutes. The cake will be lightly browned on top and a toothpick will come out clean when it's done.
Let the cake cool for 10 minutes and the gently remove the sides of the springform pan. Allow the cake to cool completely before dusting with powdered sugar and serving.
Supplies
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Gluten Free Lemon Olive Oil Cake
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
This Gluten Free Lemon Olive Oil Cake is a moist, easy dessert inspired by classic Italian olive oil cake recipes. Made from scratch, this simple lemon olive oil cake has a tender crumb and bright citrus flavor that makes it feel light yet indulgent.
Ingredients
- 2 cups Gluten Free Flour
- ½ tsp Baking Powder
- ½ tsp Baking Soda
- 1 tsp Salt
- 1 cup Olive Oil
- 3 large Eggs
- 1 cup Granulated Sugar
- 2 tsp Vanilla Extract
- ½ cup Lemon Juice
- 1 cup Greek Yogurt
Topping:
- 2 Tbsp Granulated Sugar
Powdered Sugar, for dusting top after baked
Instructions
Preheat your oven to 350 degrees. Grease a 9-inch springform pan with butter or coconut oil. Wrap the bottom of the pan in aluminum foil. This cake may leak some oil and the aluminum foil will catch that in your oven. Set aside.
In the bowl of your stand mixer blend together the olive oil, eggs, sugar, vanilla, lemon juice and yogurt until they're combined.
In a large mixing bowl whisk together the gluten free flour, baking powder, baking soda and salt.
Add the dry ingredients to the wet ingredients and blend just until combined.
Pour the cake batter into your greased pan evenly. Sprinkle 2 tablespoons of granulated sugar evenly over the top.
Bake at 350 degrees for 50-55 minutes. The cake will be lightly browned on top and a toothpick will come out clean when it's done.
Let the cake cool for 10 minutes and the gently remove the sides of the springform pan. Allow the cake to cool completely before dusting with powdered sugar and serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Cake
- Method: Baking
- Cuisine: Gluten Free
Top Tip
If you don't want to dust this cake with powdered sugar it's just as delicious without it. I think the browned top and crunchy sugar are pretty on their own too.
Frequently Asked Questions
A mild or light extra virgin olive oil works best for this Italian lemon olive oil cake recipe. Using a smoother olive oil allows the lemon flavor to shine while still creating a moist, tender crumb that makes this gluten free olive oil cake so soft and delicious.
Store this gluten free lemon cake covered at room temperature for up to two days, or refrigerate it to keep it fresh longer. Because it's an olive oil cake, it stays moist and actually tastes even better the next day, making it a great make ahead lemon dessert.
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