Lemon Olive Oil Cake with Citrus Glaze
Gluten-Free, Dairy-Free, Naturally Sweetened
If you’re looking for a dessert that’s stunning, simple, and feels a little fancy—this Lemon Olive Oil Cake is the one. It’s soft, zesty, and naturally gluten- and dairy-free, made with olive oil, fresh lemon juice, and a gorgeous red pomegranate glaze that makes it absolutely holiday-worthy. (Hello, 4th of July beauty!)
But here’s the best part: this cake isn’t just for show. It’s also packed with better-for-you ingredients that make it a guilt-free treat—especially for those of us navigating health and wellness after 50.
Lemon Olive Oil Cake
Rate This Recipe:
Equipment
- 9-inch round cake pan
- Parchment Paper
- Whisk
- mixing bowls
- Microplane or zester
- Sifter for powdered sugar optional
Ingredients
Wet Ingredients
- ½ cup olive oil
- ½ cup lemon juice
- zest of 1 lemon
- ¾ cup organic honey
- 4 large eggs
- 2 tsp vanilla extract
Dry Ingredients
- 1½ cups gluten-free flour such as Cup4Cup
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
Fruit
- 1 cup fresh blueberries
- 1 cup fresh raspberries
Citrus Glaze
- ¼ cup Grapefruit, Lemon, or 100% pomegranate juice
- 2 cups powdered sugar sifted
- 1 tsp lemon juice optional, for brightness
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a large mixing bowl, whisk together the olive oil, lemon juice, lemon zest, honey, eggs, and vanilla extract until smooth.½ cup olive oil, ½ cup lemon juice, zest of 1 lemon, ¾ cup organic honey, 4 large eggs, 2 tsp vanilla extract
- In a separate medium bowl, whisk together the gluten-free flour, baking soda, baking powder, and salt until evenly combined.1½ cups gluten-free flour, 1 tsp baking soda, 1 tsp baking powder, ½ tsp salt
- Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Gently fold in the blueberries and raspberries.1 cup fresh blueberries, 1 cup fresh raspberries
- Let the batter rest for 5 minutes, then stir once more. Pour into the prepared cake pan, filling no more than ¾ full.Note: If you have extra batter, don’t toss it! Simply spoon it into greased ramekins or small cake pans lined with parchment paper. A light coating of coconut oil along the sides will help release the cakes easily after baking.
- Bake the main cake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Smaller cakes or ramekins will bake faster—begin checking around the 20-minute mark. Cool the cake in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
- While the cake cools, whisk together the citrus juice, powdered sugar, and lemon juice (if using) until smooth and pourable. Adjust the consistency by adding more sugar or juice as needed.¼ cup Grapefruit, Lemon, or 100% pomegranate juice, 2 cups powdered sugar, 1 tsp lemon juice
- Once the cake is completely cool, drizzle the citrus glaze over the top. Let it set before slicing and serving.
Video
More About This Recipe
Kitchen Tools You’ll Want
- 9-inch round cake pan (with parchment paper for easy removal)
- Whisk + mixing bowls
- Microplane or zester
- Sifter for powdered sugar (optional, but helps keep the glaze silky smooth)
Cooking Tips
- Let the batter rest for 5 minutes before baking to give the gluten-free flour time to hydrate. This helps the texture stay tender instead of gummy.
- If you have leftover batter, spoon it into ramekins and bake mini versions! They cook faster and make cute individual servings.
- The glaze sets quickly, so be sure the cake is completely cool before drizzling or it’ll melt right off.
- For a bolder red glaze, use 100% pomegranate juice (not a blend), and sift the powdered sugar for a smooth finish.
Nutrition
Why This Lemon Olive Oil Cake Loves You Back
Let’s talk about what makes this cake a little extra special:
- Olive oil is a heart-healthy fat packed with antioxidants and anti-inflammatory compounds. It’s also rich in vitamin E, which supports skin elasticity—something we all care about a bit more with each passing year.
- Lemon juice + zest not only add brightness but are a good source of vitamin C, which supports immunity and collagen production—essential for glowing skin and healthy aging.
- Pomegranate juice, used in the glaze, is full of antioxidants like polyphenols that have been shown to help reduce inflammation and protect against cellular aging.
- Honey gives a gentle sweetness with trace minerals and a lower glycemic index compared to refined sugars.
- Add in the fresh berries and gluten-free flour, and this is one dessert that won’t spike your blood sugar or leave you feeling heavy after a slice (or two).
Final Thoughts
This cake has quickly become one of my favorite summertime bakes—it’s elegant enough for guests, simple enough for a weekday treat, and honestly just so pretty on the table. I love serving it chilled on hot days or pairing it with a scoop of dairy-free vanilla ice cream for a little extra indulgence.
It’s also a lovely reminder that desserts can be both nourishing and beautiful—and that we don’t have to give up joy, flavor, or creativity in the kitchen, no matter what season of life we’re in.
Let me know if you bake this one—I’d love to see your glaze drizzle!