Go Back
–+ servings
Lemon Olive Oil Cake

Lemon Olive Oil Cake

Rate This Recipe:

No ratings yet
A naturally gluten-free cake infused with fresh lemon, olive oil, and honey, bursting with juicy berries and topped with a bright, jewel-toned pomegranate glaze. This showstopper is perfect for summer gatherings or anytime you want a dessert that’s light, vibrant, and deeply satisfying.
Pin Recipe Print Recipe
Course Dessert
Cuisine American
Servings 8 -10
Calories 260 kcal
Prep Time 15 minutes
Cook Time 40 minutes
Cooling and Glazing Time 40 minutes
Total Time 1 hour 35 minutes

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

Serving: 1sliceCalories: 260kcalCarbohydrates: 35gProtein: 4gFat: 11gFiber: 2gSugar: 24g
Tried this recipe?Let us know how it was!