Updated: Feb 1, 2021
Gluten Free Lemon Olive Oil Cake! 🍋🕊
Another week another recipe! This one was sent in by one of our wholesale catering customers! She was kind enough to let us post 😊 This cake is moist and flavorful with an incredibly beautiful yellow color. The olive oil gives the flavor an incredible depth while also making the cake have an almost perfect sponge texture. And even better, this cake is also dairy free!
4 extra-large eggs (at room temp)
1/2 cup granulated sugar
Zest from 1 lemon
Juice from 1 lemon (1/4 cup)
1/2 cup good fruity extra virgin olive oil
1 teaspoon vanilla extract or paste
1 cup almond flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup powdered/confectionary sugar
2-3 tablespoons of fresh lemon juice
Preheat oven to 340 degrees or 325 degrees for a convection oven.
Coat 8-inch cake pan with non-stick spray and place a parchment circle on the bottom of the pan. Coat again.
Setup stand-mixer with the whisk attachment or prepare your hand mixer.
Combine sugar and eggs and whip on medium speed to a creamy, thick consistency (about 5 minutes).
In a second bowl combine the dry ingredients: funnel cake mix, almond flour, baking powder, and baking soda. Mix to incorporate. Set aside.
In a third bowl combine the wet ingredients: add the olive oil, lemon juice, and vanilla. Mix to incorporate. Set aside.
When the eggs are whipped, reduce the mixer to a low speed and slowly pour in the wet ingredients and lemon zest.
Stop the mixer to scrape the sides and bottom of the bowl.
Return the mixer to a low speed and add the dry ingredients, mixing for about 30 seconds.
Stop the mixer and scrape the sides and bottom of the bowl.
Mix another 10 seconds. Turn the mixer off and make sure all ingredients have been incorporated while being careful not to over-mix.
Pour batter into the greased cake pan and bake for 25-30 minutes depending on your oven.
The cake will be done when a tester comes out clean or when you shake the pan and it doesn't wiggle. The cake will turn golden brown and pull away from the sides of the pan.
Let the cake cool for 1 hour before removing from the pan to cool completely.
Make the glaze by mixing confectionary sugar and lemon juice. Glaze should be thick like honey.
Coat the cake with glaze and serve!