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5 from 1 vote
Home | Recipe | Desserts | Cakes | The Best Ever Lemon Olive Oil Cake

The Best Ever Lemon Olive Oil Cake

Prep Time 10 minutes mins
Cook Time 45 minutes mins
Total Time 55 minutes mins
Protein 3g
Carbs 50g
Fats 21g
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    LEMON OLIVE OIL CAKE - INGREDIENTSTHE CAKE:1 3/4 cups gluten free flour (I use Bob’s Red Mill 1:1 Baking Flour)3 tsp baking powder1 tsp sea salt2 ripe bananas1/4 cup non dairy milk (I used almond)3/4 cup Pure Evoo Heritage Collection Extra Virgin Olive Oil2 eggs1 tsp vanilla extract1/2 cup coconut sugar1 tb lemon zestTHE GLAZE:Juice of one lemon1 cup powdered sugar

    I keep a running list of recipes from others that I want to make, ideas for my own creations I want to make, and a list for pretty much everything else in my life. I thrive on lists. The only thing more satisfying than having a perfectly organized list, is crossing something off of said list. Well, my friends, today I did just that, and it was a GOOD ONE.

    My mom used to make a decadent Lemon Olive Oil Pound Cake when I was growing up. I looked forward to it on every occasion, because it was perfectly moist, tangy, and light; meaning my stomach didn’t feel like I had just consumed a BRICK. One day I asked my mom for the recipe, fully knowing that it wasn’t “healthy”, but surprised at just HOW unhealthy it really was. Her version contains canola oil in addition to olive oil, butter, white sugar, and white flour. Talk about a spike in the blood sugar levels and a SUGAR CRASH to go along with it.

    Cake-3.jpg

    So this weekend I was on a mission to see if I could substitute some of these ingredients with healthier ones, and achieve the same flavor palate. After 5 rounds of testing, I am pleased to report that I have succeeded! So let’s do it, shall we?

    Home | Recipe | Desserts | Cakes | The Best Ever Lemon Olive Oil Cake

    5 from 1 vote

    Lemon Olive Oil Cake

    • Dairy Free
    • Gluten Free
    • Grain Free
    • Paleo Friendly
    • Refined Sugar Free
    Prep Time 10 minutes mins
    Cook Time 45 minutes mins
    Total Time 55 minutes mins
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    Servings: 8 slices
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    Ingredients

    The Cake
    • 1 ¾ cups gluten free flour (I use Bob’s Red Mill 1:1 Baking Flour
    • 3 tsp  baking powder
    • 1 tsp sea salt
    • 2 ripe bananas
    • ¼ cup non dairy milk (I used almond)
    • ¾ cup Pure Evoo Heritage Collection Extra Virgin Olive Oil
    • 2 eggs
    • 1 tsp vanilla extract
    • ½ cup coconut sugar
    • 1 tbsp lemon zest
    The Glaze
    • Juice of one lemon
    • 1 cup powdered sugar

    Instructions 

    1. Preheat oven to 350. Spray a bundt pan generously with coconut oil spray so that your cake doesn’t stick to the pan. Set aside.
    2. In a medium bowl, combine the flour, baking powder, and sea salt. 
    3. Set aside.
    4. In another medium bowl, mash the bananas well.
    5. Next add the non-dairy milk, olive oil, and vanilla. Whisk everything together well.
    6. Once well combined, add the coconut sugar and eggs. Whisk until well combined.
    7. Pour the liquid mixture into the dry mixture. Do not overmix.
    8. Pour cake batter into the bundt pan.
    9. Bake for 45 minutes, or until a toothpick comes out clean.
    10. Remove the cake from the oven and let cool.
    11. Once the cake has cooled, flip the bundt pan over and pop the cake out.
    12. Make the glaze by mixing together the lemon juice and powder sugar, ensuring no clumps.
    13. Pour the lemon glaze over the cake.
    14. Slice and serve.
    Nutrition Hide Nutrition
    Calories: 391kcalCarbohydrates: 50gProtein: 3gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 0.03mgSodium: 474mgPotassium: 119mgFiber: 4gSugar: 26gVitamin A: 49IUVitamin C: 4mgCalcium: 120mgIron: 1mg
    Hey I’m Nicole!

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    What others are saying

    1. Maria
      November 25, 2018

      Would it be possible to use almond, coconut, or oat flour for this?

      Reply
      1. Nicole Modic
        November 30, 2018

        I’d do oat flour in the same ratio!

    2. lisa
      July 8, 2019

      I noticed that the recipe called for lemon zest but it was omitted from the instructions. I went ahead and added it to the wet mixture. BTW, this was amazing! loved it! Am going to try making it with an almond extract next time. Also could not find my bundt pan but had a mini bundt pan so made them smaller and it yielded 6 and baked it for 25 minutes.

      Reply
    3. Mimi
      February 9, 2020

      I don’t have a Bundt pan. Can I use some sort of other pan and if so any idea on how long to bake it for?

      Reply
    4. Caitlin
      February 10, 2020

      Can confirm that almond flour in the same ratio is a major fail….. still delicious, but got a bit burnt on the outside, almost overly moist on the inside, and fell apart coming out of the pan. However, it will be eaten with an icing dipping sauce because it seriously so tasty.

      Reply
    5. Amy
      August 20, 2020

      This looks amazing. Curious about what to sub for bananas?

      Reply
      1. Nicole Modic
        August 21, 2020

        Hi! This recipe needs the banana so it comes out like a Bundt cake! But if you don’t mind a flatter cake, then sub for about 1/2 cup apple sauce. But haven’t tested the exact measurement!

    6. Ann
      January 9, 2021

      If I use a 7inch spring foam pan, then will the ratio of the ingredients remain the same?

      Reply
      1. kalejunkie
        January 11, 2021

        Hmmmm, I’m not exactly sure, since that’s smaller than what I would use!

    7. Annamaria Beiter
      September 27, 2022

      5 stars
      This was delicious. Flavorful and moist. It was hard to not get a second slice. However, this tastes more like a banana cake than lemon. I used two bananas like the recipe said. I was hoping the lemon flavor would pop more. Any suggestions? Smaller bananas? As lemon extract? Lemon juice. The recipe only called for lemon zest. Any advice is much appreciated!

      Reply
      1. kalejunkie
        September 28, 2022

        Hi Annamaria! If you want more of a lemon flavor, you can add a few drops of lemon extract or add more lemon zest!

    8. Caitlin T
      January 26, 2024

      This is delicious!!! I doubled the zest and added some frozen blueberries once the batter was in the pan. I didn’t do the glaze as I don’t have powdered sugar on hand and it’s still very good. Not super strong lemon flavor but I like that it’s not over sweet. Would be good with chopped nuts too.

      Reply
      1. kalejunkie
        January 29, 2024

        I’m so happy you enjoyed it, Caitlin! Thank you so much for your review!

    9. Sarah
      January 16, 2025

      Please do you have a link for the Bundt pan you used? Or a pan maker you recommend? Thank you

      Reply
    10. Elizabeth Gómez
      February 8, 2025

      I am waiting for it to come out of the oven!!! I made two of them and in circular cake pan. Do you have any easy ideas to put both of them together? Maybe berries home made mermelade and the the glaze on top? …I don´t mind the nude cake style but had to make it bigger for my kid´s 6th birthday and really wanted to try your recipe.

      Reply

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