Olive Oil Cake
Servings: 8
Calories: 314kcal
Ingredients
- ⅔ cup (133 grams) granulated sugar
- Zest from 1 lemon
- 1 cup (136 grams) gluten-free all-purpose flour
- ¼ cup (30 grams) cornstarch
- ½ teaspoon xanthan gum (omit if your blend contains it)
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ⅔ cup (142 grams) light-flavored olive oil (not extra-virgin olive oil)
- ½ cup (140 grams) plain Greek yogurt, room temperature
- 2 large eggs , room temperature
- 3 tablespoons fresh lemon juice
For Garnish
- Powdered sugar
- Homemade whipped cream
- Fresh blueberries , raspberries, or strawberries
Instructions
- Preheat oven to 350°F. Spray a 9-inch round cake pan with nonstick spray and line the bottom with parchment paper.
- Add the granulated sugar and lemon zest to a large mixing bowl. Rub the zest into the sugar to help release some of the natural oil/flavor.
- Whisk in the gluten-free flour, cornstarch, xanthan gum, baking powder, baking soda, and salt. Set aside.
- In a medium bowl, whisk together the olive oil, yogurt, eggs, and lemon juice. Add the wet ingredients to the dry ingredients and mix until fully incorporated.
- Transfer the batter to the prepared baking pan and bake 25-30 minutes or until a cake tester comes out clean.
- Cool completely before serving. Serve with a dusting of powdered sugar, homemade whipped cream, and/or fresh berries.
Notes
Store the cake at room temperature, tightly wrapped, or in an airtight container.
Nutrition
Calories: 314kcal | Carbohydrates: 32g | Protein: 4g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 42mg | Sodium: 160mg | Potassium: 40mg | Fiber: 2g | Sugar: 18g | Vitamin A: 60IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 1mg