Olive Oil Cake

Ingredients

• 2/3 cup (133 grams) granulated sugar
• Zest from 1 lemon
• 1 cup (136 grams) gluten-free all-purpose flour
• 1/4 cup (30 grams) cornstarch
• 1/2 teaspoon xanthan gum ((omit if your blend contains it))
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 2/3 cup (142 grams) light-flavored olive oil (not extra-virgin olive oil)
• 1/2 cup (140 grams) plain Greek yogurt, room temperature
• 2 large eggs (, room temperature)
• 3 tablespoons fresh lemon juice
• Powdered sugar
• Homemade whipped cream
• Fresh blueberries (, raspberries, or strawberries)

Instructions

1. 1

   Preheat oven to 350°F. Spray a 9-inch round cake pan with nonstick spray and line the bottom with parchment paper.

2. 2

   Add the granulated sugar and lemon zest to a large mixing bowl. Rub the zest into the sugar to help release some of the natural oil/flavor.

3. 3

   Whisk in the gluten-free flour, cornstarch, xanthan gum, baking powder, baking soda, and salt. Set aside.

4. 4

   In a medium bowl, whisk together the olive oil, yogurt, eggs, and lemon juice. Add the wet ingredients to the dry ingredients and mix until fully incorporated.

5. 5

   Transfer the batter to the prepared baking pan and bake 25-30 minutes or until a cake tester comes out clean.

6. 6

   Cool completely before serving. Serve with a dusting of powdered sugar, homemade whipped cream, and/or fresh berries.