Lemon Olive Oil Cake (Gluten-Free)

This Lemon Olive Oil Cake is the kind of gluten-free recipe that instantly earns a spot as a favorite in your dessert rotation. It’s zesty, moist, and perfect fluffy texture. This gluten-free cake is made with wholesome ingredients and bursting with that delicious citrus flavor.

Whether you’re hosting brunch, celebrating a birthday, or just craving a light afternoon treat with your tea, this cake fits the moment. I even loved it with my morning coffee. Th olive oil gives it a rich, tender crumb without needing butter, and Greek yogurt keeps it ultra-moist while adding a slight tang that balances the sweetness perfectly.

You’d never guess it’s gluten-free and comes together in one bowl.

What You’ll Love About Lemon Olive Oil Cake

• Naturally gluten-free: Made with a high-quality gluten-free flour blend for perfect texture. I really enjoy the Namaste brand of their Perfect Flour Blend.
• Fresh lemon flavor: Zest and juice bring brightness without overpowering. This cake would be paired perfectly with sliced fresh fruit and a dollop of homemade coconut whipped cream.
• Incredibly moist: Olive oil and Greek yogurt work together for a tender, perfectly moist cake.
• Versatile: Need it dairy-free as well? Swap out the greek yogurt for a dairy-free yogurt alternative.

Ingredients for Gluten-Free Lemon Olive Oil Cake

• Gluten-Free Flour with Xanthan Gum: Namaste brand is my favorite for a soft, cake-like texture.
• Granulated Sugar: Adds balanced sweetness without overpowering.
• Baking Soda & Baking Powder: Helps the cake rise and stay fluffy.
• Kosher Salt: Enhances flavor and balances the lemon.
• Olive Oil: Keeps the cake moist with subtle richness. Use Extra-virgin for more flavor or regular olive oil for a neutral option.
• Greek Yogurt: Adds moisture, tang, and a tender crumb.
• Large Eggs: Provide structure and help the cake set.
• Fresh Lemon Juice: Brings bright, zesty flavor and helps the cake rise.
• Lemon Zest: Adds deep citrus aroma from essential oils in the peel.

(Full ingredient list and measurements in the printable recipe card below.)

How To Make Lemon Olive Oli Cake

1. Preheat & Prep: Preheat your oven to 350°F. Lightly grease a 9-inch round cake pan with olive oil. For easy release, line the bottom with parchment paper and lightly oil the paper, too
2. Mix the Dry Ingredients: In a large bowl, whisk together the gluten-free flour, sugar, baking soda, baking powder, and salt until well combined.
3. Add the Wet Ingredients: Make a well in the center of the flour mixture. Add the olive oil, Greek yogurt, and eggs. Whisk until just combined and no dry patches remain.
4. Add the Lemon: Stir in the lemon juice and zest. Mix gently until the batter is smooth and evenly combined.
5. Bake: Pour the batter into your prepared pan and smooth the top. Bake for 35–38 minutes. Check at 30 minutes. If the top is golden but the center isn’t fully set, tent loosely with foil and bake for 7–8 more minutes, or until a toothpick comes out clean.
6. Cool: Let the cake cool in the pan for 30–45 minutes. Carefully invert onto a wire rack, peel away the parchment, and flip again so the top is upright. Let cool completely, at least 30 minutes more.
7. Serve: Dust with powdered sugar if desired. Serve as-is or with a handful of fresh berries or with a dollop of whipped cream.

Tips & Variations

• Swap out the Greek yogurt: Sour cream or a thick plant-based yogurt works really well.
• Reduce the sugar: Swap half the sugar for honey or coconut sugar for a more subtle sweetness.
• Make it dairy-free: Use a dairy-free yogurt alternative like coconut or almond-based yogurt.
• Store: Wrap in plastic wrap or in an airtight container. This cake may be stored at room temperature for up to 2 days for best results. Gluten-free baked goods are best served day of baking.

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