Bright lemon zest and juice give this cake its sunny flavor, balanced by rich extra-virgin olive oil that keeps the crumb moist and tender rather than heavy. The batter comes together quickly with a good whisking of eggs and sugar until pale and thick, then folds together for a fine, even texture that bakes into a deep-golden top with lightly crisp edges. Once cooled, a simple pourable glaze of powdered sugar and more fresh lemon juice cascades over the top, setting into a glossy, tangy-sweet shell that seeps into every slice. It's an easy one-pan bake that feels equally at home with afternoon tea or as a bright finish to dinner. This one is a great fit for a gluten free dessert table, delivering all the citrusy, olive-oil richness of the original without asking you to skip a slice.
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Learn more →10 servings
King Arthur Baking Company Gluten-Free Measure For Measure Flour
Bob’s Red Mill 1 to 1 Baking Flour
Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz
Bob's Red Mill Baking Flour, 1 to 1, Gluten Free
King Arthur Gluten Free Measure for Measure Flour
Heat the oven to 350°F (175°C). Grease a 9-inch round cake pan with a thin film of olive oil, line the bottom with a round of parchment paper, and grease the parchment.
In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined.
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