Gluten-Free Citrus Olive Oil Cake

Name: Citrus Olive Oil Cake
Prep time: 20 min
Cook time: 38 min
Total time: 58 min
Yield: 1, 9-inch Springform
Ingredients: 1 1/2 c. + 2 Tbsp. gluten-free flour blend, spooned and leveled (I use Bob's RedMill 1:1); 1 tsp. baking powder; 1/2 tsp. salt; 1 c. sugar; 1 heaping Tbsp. lemon zest; 1 heaping Tbsp. orange zest; 3 large eggs, room temperature; 1/4 c. extra virgin olive oil; 1/4 c. light olive oil; 1/4 c. milk, room temperature; 1/4 c. plain Greek yogurt, room temperature; 2 Tbsp. fresh lemon juice; 2 Tbsp. fresh orange juice; 1/8 tsp. orange extract; 1/8 tsp. lemon extract; 1/2 tsp. vanilla; 2 Tbsp. granulated sugar (for top); 2 tsp. fresh lemon juice; 2 tsp. fresh orange juice; 1-2 tsp. milk; 1/8 tsp. vanilla; 1 c. powdered sugar

Desserts

Jul 29

Written By Kali Terry

There’s something magical about a cake that feels as appropriate for brunch as it does for a dinner party. One that can sit on your counter and whisper to you as you pass by, “Just a sliver. You deserve it.” That’s exactly the energy of this gluten-free citrus olive oil cake—a tender, golden loaf that feels sun-kissed and Mediterranean, like it was baked somewhere on the Amalfi Coast by someone’s Italian grandmother who knows a thing or two about zest.

But don’t be fooled by the fancy flavor profile; this cake isn’t fussy. It’s friendly. It’s forgiving. And despite being gluten-free, it sacrifices nothing—not texture, not structure, not soul. So, let’s talk about what makes this cake so special, and why you’ll probably want to make it again and again.

Jump to Recipe

A Symphony of Citrus

This cake doesn’t whisper citrus—it sings it.

The bold pairing of lemon and orange zest (a full tablespoon of each, generously measured) gives this cake a vibrancy that’s instantly uplifting. There’s lemon juice and orange juice too, mingling with subtle hints of lemon and orange extract. These layers of citrus are not just decorative; they’re foundational. They wake up your palate. They turn a basic sweet cake into a bright, aromatic experience.

But what really stands out is the balance. The citrus doesn’t overwhelm. It doesn’t veer into sour or sharp. Instead, the combination of zest, juice, and extract blends with the sweetness and the fat in the batter to create something elegant—like the cake version of a well-made marmalade spread over a warm scone.

The Texture: A Study in Contrast and Harmony

There’s a particular charm in biting into a cake that’s perfectly moist, with a tender crumb that holds its shape but melts in your mouth. That’s what this cake delivers.

Thanks to a thoughtful mix of ingredients—Greek yogurt, milk, eggs, and two types of olive oil—the texture is soft and plush. It’s not dense, but it’s also not airy like a sponge cake. It has a beautiful integrity to it, the kind of mouthfeel that reminds you it’s homemade, not mass-produced. The gluten-free flour (Bob’s Red Mill 1:1 is the go-to here) performs brilliantly, offering structure without grittiness or gumminess.

And let’s not skip over that delightful sugar-sprinkled top. Before baking, two tablespoons of granulated sugar are scattered over the batter, which caramelize slightly in the oven, forming a delicate, crackly lid. It’s a genius move. You get a subtle crunch before diving into that moist interior, adding both textural interest and visual appeal.

The Role of Olive Oil: Earthy Elegance

If you’ve never baked with olive oil, this cake is your gateway. Olive oil cakes have long been a staple in Mediterranean cuisine, prized for their moistness and complex flavor. In this case, a mix of extra virgin and light olive oil gives the cake an earthy, almost floral richness without veering into savory territory.

Here, olive oil isn’t just a fat—it’s a flavor. It gently enhances the citrus, grounding it and stretching out the brightness into something smoother, rounder, and more aromatic. And because oil stays liquid at room temperature, the cake remains tender for days. (Yes, days. If you can manage to make it last that long.)

Why You’ll Keep Coming Back to This Cake

This cake checks so many boxes, it’s almost absurd. Need proof?

✨ Why This Cake is a Repeat Bake:

Versatile – Works for brunch, dessert, afternoon coffee, or a casual celebration
Keeps beautifully – The texture even improves a bit after a day or two
Elegant but unfussy – Feels fancy without any pretension

When to Make This Cake (Spoiler: Always)

There are obvious times to make a citrus-forward cake like this—spring, summer, any moment where sunshine feels like a necessary ingredient. But the truth is, citrus is a year-round blessing. In winter, it’s a burst of brightness against gray skies. In autumn, it’s a palate cleanser after heavier, spiced desserts.

Here are some perfect occasions to let this cake shine:

☕️ Best Moments for Citrus Olive Oil Cake:

A weekend brunch with friends, alongside strong coffee and fresh berries
Mid-week, as a pick-me-up treat that feels homemade and healing
A gluten-free dessert option at a dinner party or potluck
Celebrating a quiet personal win—like finishing your laundry or just making it through a Monday
Wrapped up in parchment and gifted to someone who needs a little brightness

Let the baking begin!

TIPS AND TRICKS:

- Always preheat your oven.

- All refrigerated ingredients should be room temperature unless stated otherwise.

This Gluten-Free Citrus Olive Oil cake is the kind of recipe that becomes part of your personal repertoire—not just because it’s easy and reliable, but because it’s memorable. It tastes like sunshine, like generosity, like the kind of cake you’d serve to someone you care about. It feels as good to eat as it does to make.

In a world full of showstopping, over-the-top desserts, this one holds its own with grace and quiet confidence. No buttercream, no layers, no drama. Just zest, oil, sweetness, and soul.

And frankly? That’s more than enough.

Easy RecipeGluten-Free RecipeBob's RedMillGluten-Free DessertOlive oilOlive oil cakeCitrus cakeFresh citrusOrangeLemonGlazeClassic DessertClassic recipe

Kali Terry