Gluten Free Lemon Olive Oil Cake

Prep Time 20 mins
Cook Time 45 mins
Cooling Time 60 mins
Total Time 2 hrs 5 mins
Cooking Method:
Difficulty: Beginner
Cooking Temp: 350  F
Servings: 8
Calories: 280
Ingredient
    Lemon Cake
  • 2 Tbsp Lemon Zest (2-3 Lemons)
  • 1 Cup Granulated Sugar (200g)
  • 3 Large Eggs, (Room Temp)
  • ¾ Cup Olive Oil (150ml)
  • ½ Cup Milk (I used Oat) (115ml)
  • ¼ Cup Lemon Juice (1-2 Lemons)
  • 1 Tsp Vanilla Extract
  • 1 ½ Cup 1:1 Gluten Free Flour (186g)
  • 1 Tsp Baking Powder
  • ¼ Tsp Baking Soda
  • ½ Tsp Salt
    • Candied Lemons
  • 1 Cup Water
  • 1 Cup Granulated Sugar (200g)
  • 1 Lemon , Sliced Thinly
  • ⅛ Cup Granulated Sugar for sprinkling
    • Marscarpone Frosting
  • 4 oz Marscarpone
  • ½ Cup Powdered Sugar
  • ¾ Cup Heavy Cream (I used Plant Based)
  • ½ Tsp Salt
  • ½ Tsp Vanilla Extract
Preparation
  1. 1
    Lemon Cake
    1. Preheat oven to 350°F and grease the bottom and sides of 6 ramekins period.
    2. 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.
    3. Next add in 3 large eggs and mix until just combined.
    4. 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.
    5. Add in 1 ½ Cup Gluten Free flour, 1 Tsp Baking Powder, ¼ Tsp Baking soda and ½ Tsp Kosher Salt. Blend until combined.
    6. 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.
  2. 2
    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 ⅛ 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.
  3. 3
    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.

Keywords: Gluten-Free , Butter Toffee Cookies

Thank you for trying out this recipe! We hope you enjoy making and sharing this delightful treat with your loved ones.