This Gluten Free Lemon Olive Oil Cake is a moist, easy dessert inspired by classic Italian olive oil cakes. Made from scratch, it has a tender crumb and bright citrus flavor that feels light yet indulgent.
Olive oil keeps this gluten free olive oil cake exceptionally moist and soft for days, making it a reliable choice for home bakers who want an effortless cake that still feels special.
Perfect as a single-layer round cake, this gluten free lemon cake is ideal for everyday baking, casual gatherings, or a simple after-dinner dessert. Its balance of lemon and olive oil gives the cake a timeless Italian character—elegant yet approachable.
Whether you’re learning how to make lemon olive oil cake or searching for the best lemon olive oil cake recipe, this gluten free version proves that simple, moist cakes can be truly delicious.
Ingredients
- Gluten Free Flour
- Baking Powder
- Baking Soda
- Salt
- Olive Oil
- Eggs
- Granulated Sugar
- Vanilla Extract
- Lemon Juice
- Greek Yogurt
- Powdered Sugar (for dusting)
Instructions
Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan with butter or coconut oil. Wrap the bottom of the pan in aluminum foil—this can help catch any oil that might leak during baking. Set the pan aside.
In the bowl of a stand mixer (or using a hand mixer), combine the olive oil, eggs, granulated sugar, vanilla extract, lemon juice and Greek yogurt. Mix until the ingredients are fully combined and smooth.
In a separate large bowl, whisk together the gluten free flour, baking powder, baking soda and salt. Stir the dry ingredients into the wet mixture and blend just until combined—do not overmix.
Pour the batter into the prepared springform pan and spread it evenly. Sprinkle 2 tablespoons of granulated sugar evenly over the top of the batter.
Bake at 350°F for 50–55 minutes, or until the top is lightly browned and a toothpick inserted into the center comes out clean. Oven temperatures vary, so begin checking at 50 minutes.
Allow the cake to cool in the pan for 10 minutes, then gently remove the sides of the springform pan. Let the cake cool completely on a wire rack before dusting with powdered sugar. Slice and serve at room temperature.
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I often source ingredients from online specialty stores that carry more gluten free options than local shops. Shopping around can make it easier to find the flours and mixes that work best for your baking.
Gluten Free Lemon Olive Oil Cake
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- Author: Elaine VanVleck
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Diet: Gluten Free
Description
This lemon olive oil cake combines simple ingredients to produce a tender, moist cake with a bright lemon character. It’s an easy and elegant gluten free dessert that works for everyday occasions or special gatherings.
Ingredients
Scale
- 2 cups Gluten Free Flour
- ½ tsp Baking Powder
- ½ tsp Baking Soda
- 1 tsp Salt
- 1 cup Olive Oil
- 3 large Eggs
- 1 cup Granulated Sugar
- 2 tsp Vanilla Extract
- ½ cup Lemon Juice
- 1 cup Greek Yogurt
Topping:
- 2 Tbsp Granulated Sugar
Powdered sugar, for dusting after baking
Instructions
Preheat your oven to 350°F. Grease a 9-inch springform pan with butter or coconut oil and wrap the bottom in aluminum foil. Set aside.
In the mixer bowl, beat together olive oil, eggs, sugar, vanilla, lemon juice and yogurt until combined.
In a separate bowl, whisk the gluten free flour, baking powder, baking soda and salt.
Add the dry ingredients to the wet and mix until just combined.
Pour batter into the prepared pan and sprinkle 2 tablespoons sugar over the top.
Bake for 50–55 minutes, until the top is lightly browned and a toothpick inserted in the center comes out clean.
Cool the cake in the pan for 10 minutes, then remove the springform sides. Let the cake cool completely before dusting with powdered sugar and serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Cake
- Method: Baking
- Cuisine: Gluten Free
Top Tip
If you prefer not to dust the cake with powdered sugar, it is equally delicious without it—the browned top and the crunchy sugar from the optional topping are attractive, but not required.
Frequently Asked Questions
Use a mild or light extra virgin olive oil so the lemon flavor remains prominent. A smooth, mild olive oil contributes moisture and tender texture without overpowering the cake.
Store the cake covered at room temperature for up to two days, or refrigerate to extend freshness. Olive oil keeps the cake moist, and flavors often develop overnight, making it a great make-ahead dessert.
