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, and is not overly sweet.

INGREDIENTS

– Granulated sugar – Baking soda – Olive oil – Lemon juice – Gluten-free all-purpose flour

Step-by-step instructions!

Follow our easy instructions for success!

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

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

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

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

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

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