Gluten Free Lemon Olive Oil Cake
I truly love citrus flavored anything – usually in drinks (gin/tonic/lemon <3), but desserts are just as yummy. It’s a hard one to decide next to chocolate because I love both flavors, but both lend to different types of recipes, and sometimes you’re just in the mood for it.
Despite the current pandemic; warmer weather is upon us and we won’t know how much longer we will be in quarantine…but when it hits over 50 degrees I just want to be outside and doing things and grilling food and drinking lemonade. Until things are back to how they used to be – or at least close to it – we can enjoy the summer in different ways.
I made this delicious lemon olive oil cake, because lemons got me thinking of summer! I am in love with this dessert/snack/cake/eat it whenever recipe because it’s simple, and plus ~ it’s gluten free for any GF lovers (or carb conscious folks!). I will be adding this recipe to the list of things to bake during the summer (and beyond). It’s a delight to have and will be gone in a couple days!
It makes one 9-inch cake pan. It would be actually a wonderful cake to make with layers, with custard or light buttercream. I personally love it the way it is because I love to snack lol.
I hope you enjoy this summery recipe as much as I do!!
Lemon Olive Oil Cake
Uber moist and just the right touch of lemon. I love this cake so much I could eat it all day. Especially during the warmer months!
Dry Ingredients
- 2 cup blanched almond flour
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp ground ginger
- 1/2 tsp salt
Wet Ingredients
- 3 whole eggs
- 1/2 cup lemon juice (about 1.5 lemons )
- 1/3 cup olive oil
- 1 tsp vanilla extract
Lemon Glaze
- 1/2 juice of lemon
- 3/4 cup powdered sugar
- 1-2 tsp milk (for loosen the glaze, omit depending on your preference of thickness)
- 1-1.5 tsp ground ginger (optional )
Preheat the oven to 350 degrees
Line the bottom of a 9 inch cake pan with parchment paper
Sift the dry ingredients together
Mix together wet ingredients well
Combined dry ingredients into wet and mix well
Pour lemon cake batter in the pan, tap it on the counter a few times to even out the batter
Bake the cake in the oven for 23-25 minutes until toothpick inserted comes out clean and the top of the cake is lightly browned
Let the cake cool (10-15 minute) before you pour over the glaze
Lemon Glaze
Combine juice of a half lemon and 3/4 cup of powdered sugar. Add milk, or more powdered sugar to your liking of thickness. I like to add a few dashes of ground ginger as well to break up the lemon flavor.
Love,
Rina
