Delicious Gluten-free Lemon Olive Oil Pound Cake

5 from 2 reviews

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.

  • Prep Time: 5 mins
  • Cook Time: 55 mins
  • Total Time: 60 mins

Yield: 8-10 slices 1x


  • 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


  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!


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

  • Author: Rachel