Low FODMAP Classic Olive Oil Cake

Total time1 hr 25 min

Prep time15 min

Cook time50 min

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Ingredients

10 servings

1 cup extra-virgin olive oil, plus more for the pan
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
1 ½ cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tsp baking powder
½ tsp baking soda
½ tsp fine salt
3 large eggs
1 ¼ cups granulated sugar
¾ cup whole milk
2 tbsp fresh lemon juice
1 tbsp lemon zest (from about 2 lemons)
1 tsp vanilla extract

For serving

powdered sugar, for dusting (optional)

Instructions

1
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.
2
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.

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