Gluten-Free Lemon Olive Oil Cake
Total Time40 min
Oven350°F
DietGluten & Soy‑Free
Serves8Now, Why This Recipe and What Makes It Special?
This is a recipe I feel like I’ve been seeing everywhere for a while now. Olive oil cake has been all over Pinterest and in so many cookbooks, and it always felt like one of those cakes that was just fun but also simple. I finally wanted to make my own version of it and see how it would turn out in a way that worked for me.
To me, this is a true snacking cake. It’s something you make when you want cake, but you’re not trying to commit to a full layer cake or even something like a pound cake. You just want something you can mix, pour into a pan, bake, and enjoy without thinking too much about it.
What makes this one special is the texture. It’s very moist, and that really comes from the olive oil, but I didn’t feel the need to go overboard with it. I kept it balanced. The milk powder and yogurt also help here, adding a lot of richness.
It’s also gluten-free, gum-free, and soy-free, and it holds together really well. The lemon zest gives it that bright, citrusy finish that just makes the whole cake feel fresh.
Lessons Learned
One of the biggest things I learned while making this recipe is that you really don’t need to go overboard with the olive oil. A lot of recipes out there call for quite a bit, sometimes even close to a cup, but I personally didn’t feel like that was necessary. I went with a smaller amount, and it still gave me the texture I was looking for.
Another important thing is to oil your pan properly. Even if you are using a nonstick pan, I would still recommend doing this. It just makes releasing the cake so much easier, especially when you are working with a springform pan and you want those sides to come off cleanly.
You also want to let the cake cool before releasing it. I know it’s tempting to open the pan right away, but if the cake is still too warm, it hasn’t fully set yet and it can fall apart. Giving it that extra time helps it hold its structure much better.
And when it comes to mixing, you actually want to mix this batter well. Since this is a gluten-free cake, you don’t have to worry about overmixing. You want everything to be smooth and fully combined so the final texture comes out even and clean.
How to Make It Your Own
You can take this recipe in a few different directions depending on what you’re in the mood for. If you want to switch it up, you can remove the lemon and add cocoa powder to make a chocolate version. It changes the flavor completely but still works really well with this base.
You could also add fruit if you want a bit more texture. The batter is thick enough that it should hold it without everything sinking to the bottom. You can even sprinkle sliced almonds on top before baking for a little added crunch.
If you prefer a sweeter finish, you can dust some sugar on top or use the optional icing from the recipe. This cake is not overly sweet, so those small additions can really help balance it out.
Make sure your batter is completely smooth before baking. Take the extra time to whisk it well so everything is fully incorporated. That step makes a big difference in how clean and even the final texture turns out.
Summary Notes
This lemon olive oil cake is a simple gluten free, gum free and soy free recipe that comes together quickly and bakes in about 20 minutes. It has a soft, moist texture with a light citrus finish from the lemon zest. It is not overly sweet, which makes it perfect as a casual snacking cake you can enjoy anytime.
Tried it? Let us know how it went in the comments below.
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Essentials You'll Need
Round Cake Pan$18.99 at Amazon
Mixing Bowl$19.98 at Amazon
Citrus Zester$11.99 at Amazon
Citrus Squeezer$23.99 at Amazon
Cooling Rack$16.95 at Amazon
Gluten-Free Lemon Olive Oil Cake
A tender gluten-free lemon olive oil cake with almond flour, yogurt and fresh lemon zest, baked in an 8-inch springform pan. Gum-free and soy-free.
- Prep Time
- 15 mins
- Bake Time
- 25 mins
- Total Time
- 40 mins
- Servings
- 8
- Author
- Stephnie Grace|Brimly
Ingredients
Making a double batch? Bake it in two 8-inch pans so the bake time stays close to the recipe. Amounts in the steps are doubled and highlighted too. Pan size and times stay as written.
Making a half batch? Use a 6-inch pan and start checking early, since it may bake faster. Amounts in the steps are halved and highlighted too. Pan size and times stay as written.
For the Cake
For the Lemon Icing (optional)
Recipe Steps
Preheat your oven to 350°F. Generously oil an 8-inch springform pan.
In a bowl, add the almond flour, gluten-free flour, tapioca starch, milk powder, baking powder, and salt. Whisk until combined.
Add the eggs, sugar, yogurt, olive oil, vanilla extract, and lemon zest.
Whisk until a thick batter forms.
Add the milk and continue whisking until the batter becomes smooth and fluid.
Pour the batter into your prepared pan and smooth the top.
Bake for 20–25 minutes, checking at 20 minutes. The center should be set and a toothpick should come out clean.
Let the cake cool in the pan for 10–20 minutes, then release the springform and transfer to a serving plate.
Slice and serve. Enjoy!
Lemon Icing (Optional)
In a bowl, mix the powdered sugar, milk or lemon juice, salt, and lemon zest (if using) until smooth and thick. Spread over the cooled cake before serving.
Storage: Store at room temperature in an airtight container for up to 1 day, or refrigerate for up to 3 days. Let it come back to room temperature before serving for the best texture.
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