Bright, fruity olive oil gives this cake its signature richness and a tender, moist crumb that keeps well for days on the counter. Fresh lemon zest and juice run through the batter for a citrusy lift, while whisking the eggs and sugar into a pale, ribbony base is the real secret to that soft, even texture. The top bakes into a deep golden dome with edges that pull cleanly from the pan, and a light dusting of powdered sugar is all it needs before serving. It's an easy one-pan dessert that slices beautifully for brunch, afternoon coffee, or a simple dinner finish. This is a genuinely solid pick for a gluten free table, delivering all the classic flavor and texture without anything feeling like a compromise.
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Learn more →10 servings
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
Preheat the oven to 350°F (175°C). Brush the inside of a 9-inch round cake pan generously with olive oil, then line the bottom with a round of parchment paper and brush the parchment with oil as well.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
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