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Delicious Gluten-free Lemon Olive Oil Pound Cake

June 4, 2021

This Gluten-free Lemon Olive Oil Pound Cake is just the recipe to bake! Made with just a few simple and healthy ingredients, this golden loaf is just the right amount of sweetness and has a cakey inside with a little crunch on the edges.

This Gluten-free Lemon Olive Oil Pound Cake is just the recipe to bake! Made with just a few simple and healthy ingredients, this golden loaf is just the right amount of sweetness and has a cakey inside with a little crunch on the edges.

This is just another recipe that has stolen my heart you guys!!!

HOT DAMN you are in for a real delight when you whip up this olive oil pound cake. It has the perfect amount of lemon added to it so it isn’t overpowering at all. Just has a little extra love from the lemon juice and zest. You can totally add some more too if you are craving a little something more lemony. But I personally found this to be the perfect taste.

Now let’s dive into the consistency of this recipe. It has a crunch around the edges and the center is super moist and cakey. It goes so well with some yogurt smeared on top with fresh berries and even some maple syrup drizzled on top for a little breakfast type of action. And speaking of breakfast – definitely whip this up for your brunch plans or anytime you want to make a little something special for breakfast. Not to mention it freezes really well too. So you can make it and leave it in the freezer too if you want for a rainy day.

I hope you guys love this as much as we do over here!!

What ingredients you need to make gluten-free lemon pound cake:

How to bake this olive oil pound cake: 

  1. Preheat oven to 350 degrees and line a bread dish with parchment paper and grease well
  2. In a large bowl, whisk together eggs, milk, oil, sugar, vanilla extract, lemon juice and lemon zest in a bowl until smooth
  3. Mix together flour and baking powder until well combined
  4. Add to loaf pan and bake in oven for 50-55 minutes or until ready
  5. Allow the loaf to cool for a bit then slice and enjoy!

A few of my other favorite sweet bread and cake recipes:

The Best Ever Paleo Pound Cake

The Best Damn Vegan Carrot Crumb Cake (gluten-free)

Gluten-free Birthday Cake Banana Bread

Paleo Cinnamon Streusel Banana Coffee Cake

This Gluten-free Lemon Olive Oil Pound Cake is just the recipe to bake! Made with just a few simple and healthy ingredients, this golden loaf is just the right amount of sweetness and has a cakey inside with a little crunch on the edges.

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Delicious Gluten-free Lemon Olive Oil Pound Cake

This Gluten-free Lemon Olive Oil Pound Cake is just the recipe to bake! Made with just a few simple and healthy ingredients, this golden loaf is just the right amount of sweetness and has a cakey inside with a little crunch on the edges.

  • Author: Rachel
  • Prep Time: 5 mins
  • Cook Time: 55 mins
  • Total Time: 60 mins
  • Yield: 8-10 slices 1x

Ingredients

Scale
  • 3 eggs, room temperature
  • 1/2 cup non-dairy milk
  • 1 1/2 cup coconut sugar
  • 3/4 cup extra virgin olive oil
  • 1 tablespoon vanilla extract
  • 1 tablespoon lemon juice
  • Zest of 1/2 a lemon
  • 2 cups gluten-free oat flour (or use spelt flour or gf all-purpose flour work too)
  • 2 teaspoons baking powder

Instructions

  1. Preheat oven to 350 degrees and line a bread dish with parchment paper and grease well
  2. In a large bowl, whisk together eggs, milk, oil, sugar, vanilla extract, lemon juice and lemon zest in a bowl until smooth
  3. Mix together flour and baking powder until well combined
  4. Add to loaf pan and bake in oven for 50-55 minutes or until ready
  5. Allow the loaf to cool for a bit then slice and enjoy!

Notes

*Store in airtight container on counter for 3 days, fridge for 5 days or freezer for 2 months

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9 Responses

  1. Just made this lemon olive oil pound cake and it was 10/10! I subbed flax eggs and it still came out great!

  2. Just made this and it is super delicious. I didn’t have enough oat flour so did half oat, half gf all purpose and it turned out great!

  3. So delicious! But mine is very crumbly. Any tips to make it more firm so I can serve in slices? the top half of a slice stays in tact but the bottom just crumbles off. But still, delicious. 🙂

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