Lemon Olive Oil Cake (Gluten Free)

This Lemon Olive Oil Cake it’s really different! With sliced ​​lemons, Meyer creates a frosting that makes every bite lemony and delicious.It’s a low-key, gluten-free cake that’s perfect for any celebration.

I always like to make this gluten-free Lemon Olive Oil Cake during the citrus season when Meyer lemons are abundant.

In this recipe, lemons do three things: they flavor the cake, they decorate it, and “ice” that. The lemon slices are thin on the top and the inside is like frosting – especially the inner layer, which becomes a bit soft during cooking.

Usually we use lemon juice and zest in cooking, but I like to keep some of the whole fruit – in the case of a cake, thin slices of lemon. And with the sweetness of the cake, it’s not too tart or bitter, even with the lemon peel.

You can make a round cake or a bread cake. Either way, it’s easy to make, easy to cut, and should be made the day before.

It’s the perfect treat for lemon lovers!

Ingredient Notes

• Meyer lemons – You can use any type of lemon, however, if you can find Meyer lemons, they are a little tart and a little sweeter than others. And with a thin skin and few seeds, they are incredibly juicy. Their season is usually between November and March.
• extra virgin olive oil – Use the olive oil you like to taste, but not too strong because we want the lemon to shine.
• gluten-free all-purpose flour – I always use Cup4Cup Gluten-Free Multi Purpose Flour, but it is more 1 to 1 gluten-free good flour. You can also use all-purpose gluten-free flour if keeping it gluten-free is not important to you.
• almond flour or almond meal – Almond flour is very fine with almonds, and I love it in this recipe. To add texture, you can use almonds to eatwhich includes almond skins.
• granulated sugar – You can replace with coconut sugar if needed.
• eggs – Large eggs. Use raised pastures where possible.
• baking powder – If you don’t cook regularly, it’s a good idea to check to make sure your baking powder is still good. To do this, pour two tablespoons of hot water over ¼ teaspoon of baking powder. If it starts to fizz, it’s still good.
• baking soda – Like baking powder, if you don’t cook regularly, it’s a good idea to check to make sure your pasta is still good. To do so, pour two tablespoons of vinegar or lemon juice over ¼ teaspoon of baking soda. If it starts to fizz, it’s still good.
• Kosher salt – If you use table salt, use half the amount.

How to make it

– Preheat the oven to 350°F, and line the bottom of a 9-inch cake pan, or the inside of two 8½-inch loaf pans with parchment paper.

– Zest a few lemons to get 3 tablespoons of zest, then slice them as thin as you can. If there are seeds, remove them as you go, and don’t worry if you can’t cut the whole lemon (it’s harder to handle and cut as it gets smaller). Set the pieces aside.

Recipe tip: Depending on how thinly you can slice the lemons, the amount of lemons you will use may vary.

– In a medium bowl, mix 1 cup of sugar with the olive oil, vanilla, lemon zest and salt. Blend until smooth. Then add the eggs and mix until well combined, and the batter again. Now gently fold in flour, almond flour or flour, baking powder and baking soda. Blend until smooth and set aside.

*Pro Tip* If you want to really add the flavor of lemon, before making the batter, add lemon zest and sugar to the food processor and pulse for 30 seconds. This releases the fat from the sugar into the sugar.

– Sprinkle the remaining 1½ tablespoons of sugar over the bottom of the parchment paper. Then in one step, make the bottom with lemon slices. Spread evenly half of the batter over the lemon slices, and carefully press another layer of lemon over this first layer of batter, and sprinkle the last 1½ tablespoons of sugar. Finally, carefully spread the remaining batter on top.

Recipe tip: To add more cake decoration, you can also add crumbs on the sides of the pan. If you do this you will need to cut some pieces in half, placing the smooth edge on the bottom of the pan.

– Bake in a preheated 350°F oven until the cake is golden brown, beginning to crack, and no longer oozes when you move the pan – about 55 minutes for a round cake, and about 45 minutes for a loaf pan.

– Let the cake cool in the pan(s) for 20 minutes or so. Then put them in a serving dish and slowly and gently, remove the parchment paper. Let cool for another 45 minutes before cutting. (Well, cutting the cake the next day is best).

This is what the loose version does…

Giving Advice

This cake can stand alone, but it can also be used with:

• Whip cream made with a little lemon zest.
• It is slightly warm, and served with vanilla or lemon custard ice cream.
• With a drizzle of chocolate sauce.

Advancement and Maintenance

• This cake can be made up to two days in advance. Keep it tightly wrapped in plastic wrap in a warm place.
• Leftovers can be wrapped tightly in plastic, or placed in an airtight container and stored in the refrigerator for up to 5 days. It is not a good idea to overcook this lemon cake because the citrus pieces can become liquid when they melt.

Other Must-Try Lemon Dessert Recipes

And Must-Try Delicious Lemon Recipes

I hope you love this cake as much as I do!

Gluten-Free Lemon Oil Cake Recipe

Valentina K. Wine

This Lemon Olive Oil Cake is unique. With sliced ​​Meyer lemons that form frosting-like pieces and make every bite lemony and delicious, it’s a fluffy, gluten-free cake that’s perfect for any celebration.

1 Beverage

14

Breakfast

11

Desert

8

Dinner

3

Lunch

2

Soups

2

Vegan

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