Gluten-Free Lemon Olive Oil Cake

This wonderfully simple gluten-free cake is incredibly moist and tender thanks to the olive oil, has a bright lemon flavor thanks to lots of fresh lemon juice and zest.

- granulated sugar - baking soda - baking powder - olive oil - gluten-free all purpose flour


"This cake is so easy to make and delicious! It’s our new favorite recipe. We’ve made it for two get-togethers and everyone loved it!"

- Jen

In a large mixing bowl, add the flour, sugar, baking soda, baking powder, and salt. Mix to combine.

Make a well in the center of the flour mix and add olive oil, Greek yogurt, and eggs. Mix to combine.

Add lemon juice and lemon zest. Mix to combine, and the batter is smooth.

Pour batter into the prepared baking pan and bake for 35–38 minutes, checking after 30 minutes and loosely covering with foil, then baking for an additional 7-8 minutes until a toothpick comes out of the center clean.

Cool in the pan for 30–45 minutes, then turn over to remove from the pan, peel off the parchment paper, and using a second baking rack, flip back over. Let it cool for about 30 minutes or longer.

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Hi! It’s me, Karen, the mom in our Healthy Gluten-Free Family! A mom of a celiac child and cooking gluten-free food & developing recipes for nearly 14 years.