This gluten-free lemon olive oil cake is a delightful balance of zesty lemon flavor and rich, moist texture. Each bite bursts with citrusy freshness from the lemon zest and juice, while the olive oil lends a subtle, earthy richness that keeps the cake exceptionally moist without being heavy. Baked in individual ramekins and topped with pillowy mascarpone frosting, this cake feels just as at home at a brunch table as it does at a fancy dinner party.
Despite its elegant presentation, this cake comes together with ease. The process of massaging lemon zest into sugar extracts aromatic oils that elevate the cake’s flavor, and the addition of oat milk and plant-based cream makes it friendly for those with dietary preferences. A topping of candied lemon slices adds a gourmet touch, balancing tartness with sweet caramelized notes. It’s the kind of dessert that looks impressive, but doesn’t require you to spend hours in the kitchen. Baked in six individual ramekins, these mini cakes are perfect for entertaining or portion control.
Baked in six individual ramekins, these mini cakes are perfect for entertaining or portion control. Once baked, they’re flipped to create a flat surface, then topped with a generous dollop of airy mascarpone whipped cream.Â
The final flourish—a candied lemon slice and a sprig of rosemary —transforms these little cakes into something truly special. Each one is a small, fragrant celebration of flavor and texture. What’s In This Cake?
What’s In This Cake?
- Lemons: Fresh zest and juice infuse the cake with bright citrus flavor.
- Olive Oil: Adds moisture and depth without overpowering the lemon.
- Gluten-Free Flour: A 1:1 gluten-free blend keeps the cake tender and celiac-friendly.
- Oat Milk: A plant-based option that pairs beautifully with the lightness of the lemon.
- Mascarpone Frosting: Rich, creamy, and lightly sweetened—an elegant alternative to buttercream.
- Candied Lemons: A crisp, tart-sweet garnish that takes this cake over the top.
Gluten Free Lemon Olive Oil Cake
This gluten-free lemon olive oil cake is a delightful balance of zesty lemon flavor and rich, moist texture. Each bite bursts with citrusy freshness from the lemon zest and juice, while the olive oil lends a subtle, earthy richness that keeps the cake exceptionally moist without being heavy. Baked in individual ramekins and topped with pillowy mascarpone frosting, this cake feels just as at home at a brunch table as it does at a fancy dinner party.
Ingredient
Lemon Cake
Candied Lemons
Marscarpone Frosting
Preparation
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Lemon Cake
- Preheat oven to 350°F and grease the bottom and sides of 6 ramekins period.
- In a small bowl zest a couple of lemons until you get 2 Tbsp of Lemon Zest. Into a larger bowl pour in 1 Cup (200g) of Granulated Sugar and massage the lemon and sugar together. This releases the oil from the lemons and fuses the sugar with a more intense lemon flavor.
- Next add in 3 large eggs and mix until just combined.
- Pour in ¾ Cup (150ml) of a neutral flavored Olive Oil, ½ Cup (56ml) Lemon Juice, 1 Tsp Vanilla Extract, and ½ Cup Milk (115 ml). Mix until evenly distributed.
- Add in 1 ½ Cup Gluten Free flour, 1 Tsp Baking Powder, ¼ Tsp Baking soda and ½ Tsp Kosher Salt. Blend until combined.
- Place in the oven for 40-45 minutes or until you do the toothpick test and the toothpick comes out clean. Flip the cakes over after 15 minutes, and place back into the ramekins upside down to create a flat surface. Allow cakes to cool for 1 - 2 hours before adding frosting.
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Candied Lemons
- To a pot add 1 Cup of Water, and bring to a boil. Once boiling, add in 1 Cup (200g) Granulated Sugar.
- Mix until sugar is dissolved. Add in slice lemons and boil for 15 minutes flipping every 5 minutes.
- Once 15 minutes is complete. Move lemons to a parchment paper lined baking sheet.
- Sprinkle â…› Cup Granulated Sugar on top of each slice.
- Place lemons into the Airfryer, or oven, and roast them for about 5 minutes or until the top is lightly golden brown.
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Mascarpone Whipped Frosting
- To a bowl combine 4oz of Marscarpone, ½ Cup Powdered Sugar. Mix for 2 minutes.
- Add in ¾ Cup Heavy Whipping Cream, ½ Tsp Vanilla, and ¼ Tsp Salt . Whip for 5 minutes or until stiff peaks form.
- Once the cake has cooled, using an ice cream scoop, place a dollop of the whipped mascarpone onto the tops of each cake.
- Add the candied lemon to the top and a spring of rosemary for decoration.
Note
Bring ingredients to room temperature: This helps everything blend smoothly, especially the eggs, mascarpone, and milk.
Massage the lemon zest into the sugar: Don’t skip this step—it releases fragrant oils that intensify the lemon flavor.
Use a good quality olive oil: Choose a light or neutral-tasting olive oil to avoid overpowering the citrus notes.
Grease ramekins well: This ensures the cakes release cleanly without sticking.
Let the cakes cool completely: The mascarpone frosting is delicate, and applying it to a warm cake will make it melt.
Chill the mascarpone and cream: Cold ingredients whip up faster and hold their shape better.
Flip the cakes for a flat surface: Once baked, turn them upside down in the ramekins for a smooth, level top perfect for frosting.
