This Lemon Olive Oil Cake is truly unique! With thinly sliced Meyer lemons creating layers that act as frosting and make every bite lemony and incredibly delicious, it's an upside-down, gluten-free cake that's beautiful for any celebration.
I always love making this gluten-free Lemon Olive Oil Cake during citrus season when Meyer lemons abound.
In this recipe, the lemons do three things: they flavor the cake, decorate it, and "frost" it. Thin lemon slices on top and a layer inside are like frosting - especially the inside layer, which becomes slightly creamy during the cooking process.
Typically we use the juice and zest of lemons in baking, but I love keeping some of the fruit whole - in the case of this cake, thin slices of lemon. And with the sweetness of the cake, it's not too tart or sour, even with the lemon peels.
You can make a round cake or a loaf cake. Either way, it's easy to make, easy to slice, and should be made a day ahead of time.
It's the perfect lemon lovers' treat!
Ingredient Notes
- Meyer lemons - You can use any lemon variety, however, if you can get Meyer lemons, they are a touch less tart and a touch sweeter than others. And with a thinner skin and fewer seeds, they're incredibly juicy. Their season is generally between November and March.
- extra virgin olive oil - Use an olive oil you love the flavor of, but not one that's too strong because we want the lemon flavor to shine.
- gluten-free all-purpose flour - I always use Cup4Cup Gluten-Free Multi Purpose Flour, but most 1 to 1 gluten-free flours are pretty good. You can also use regular all-purpose gluten-free flour if keeping it gluten-free isn't important to you.
- almond flour or almond meal - Almond flour is very finely ground almonds, and I love it in this recipe. For a bit more texture, you can use almond meal, which includes the almond skins.
- granulated sugar - You can substitute with coconut sugar if necessary.
- eggs - Large eggs. Use pasture raised when possible.
- baking powder - If you don’t bake regularly, it’s a good idea to check to be sure your baking powder is still good. To do so, pour a couple of tablespoons of boiling water over about ¼ teaspoon of the baking powder. If it starts to fizz, it’s still good.
- baking soda - Like the baking powder, if you don’t bake regularly, it’s a good idea to check to be sure your baking soda is still good. To do so, pour a couple of tablespoons of vinegar or lemon juice over about ¼ teaspoon of the baking soda. If it starts to fizz, it’s still good.
- Kosher salt - If you use table salt, use half the amount.
How to Make it
- Preheat the oven to 350°F, and line the bottom of a 9-inch cake pan, or the entire inside of two 8½-inch loaf pans with parchment paper.
- Zest a few of the lemons to get 3 tablespoons of zest, and then slice all of them as thinly as you can. If there are seeds, remove them as you go, and don't worry if you can't slice the entire lemon (it gets hard to hold and slice as it gets smaller). Set the slices aside.
Recipe Tip: Depending on how thinly you can slice the lemons, the amount of lemons you'll use might vary.
- In a medium-sized mixing bowl, combine 1 cup of the sugar with the olive oil, vanilla, lemon zest and salt. Blend until it's smooth. Then add the eggs and mix until they are fully incorporated, and the batter is once again smooth. Now gently fold in the flour, almond flour or meal, baking powder and baking soda. Mix until smooth and set aside.
*Pro Tip* If you want to really intensify the flavor of the lemon, before making the batter, add the lemon zest and the sugar to a food processor and pulse for about 30 seconds. This will release the oils from the lemon into the sugar.
- Sprinkle 1½ tablespoons of the remaining sugar over the bottom of the parchment-lined pan. Then in a single layer, line the bottom surface with lemon slices. Evenly spread about half of the batter over the lemon slices, and carefully press another single layer of the lemon slices over this first layer of batter, and sprinkle them with the last 1½ tablespoons of sugar. Finally, evenly spread the remaining batter on top.
Recipe Tip: For an even more decorative cake, you can also add slices on the sides of the pan. If you do this you will need to cut some of the slices in half, placing the flat edge at the bottom edge of the pan.
- Bake in the preheated 350°F oven until the cake is golden brown, is beginning to crack, and will no longer jiggle when you move the pan - about 55 minutes for the round cake pan, and about 45 minutes for the loaf pans.
- Let the cake cool in the pan(s) for about 20 minutes or so. Then invert it onto a serving platter and very slowly and gently, peel away the parchment paper. Let it cool for at least another 45 minutes before slicing. (Ideally, slicing the cake the next day is best).
This is what the loaf version looks like...
Serving Suggestions
This cake can definitely stand on its own, but it's also lovely served with:
- Whipped cream made with a little lemon zest.
- Warmed slightly, and served with vanilla or lemon custard ice cream.
- With a drizzle of chocolate sauce.
Making it Ahead and Storage
- This cake can be made up to two days ahead. Keep it wrapped tightly in plastic wrap at room temperature.
- Leftovers can be wrapped tightly with plastic wrap, or placed in an airtight container and kept refrigerated for about 5 days. It's not ideal to freeze this lemon cake because the citrus slices will likely become watery when it thaws.
More Must-Try Lemon Dessert Recipes
And Must-Try Savory Lemon Recipes
- Meyer Lemon Thyme Spaghetti
- Fried Meyer Lemon Caesar Salad
- Marinated Meyer Lemon Garlic Croutons
- Meyer Lemon Basil Salad Dressing
I hope you love this cake as much as I do!
Gluten-Free Lemon Olive Oil Cake Recipe
Equipment
Ingredients
- about 5 medium-sized Meyer lemons * washed and dried
- 1 cup plus 6 tablespoons granulated sugar
- ⅔ cup olive oil
- 1½ tablespoons pure vanilla extract
- 3 tablespoons finely grated lemon zest
- 1 teaspoon salt
- 4 large eggs
- 1½ cups Cup4Cup gluten-free all purpose flour
- 1½ cup almond flour (or fine almond meal)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
Instructions
- Set the oven and prepare the pan. Preheat the oven to 350°F, and line the bottom of a 9 inch cake pan, or the entire inside of two 8½ inch loaf pans with parchment paper.
- Prepare the lemons. After zesting a few of the lemons to get 3 tablespoons of zest, slice all of them as thinly as you can. If there are seeds, remove them as you go, and don't worry if you can't slice the entire lemon (it gets hard to hold and slice as it gets smaller). Set the slices aside.
- Make the batter. In a medium-sized mixing bowl, combine 1 cup of the sugar with the olive oil, vanilla, lemon zest and salt. Blend until it's smooth. Then add the eggs and mix until they are fully incorporated, and the batter is once again, smooth.Now gently fold in the flour, almond flour or meal, baking powder and baking soda. Mix until smooth and set aside.
- Assemble. Sprinkle 1½ tablespoons of the remaining sugar over the bottom of the parchment-lined pan. Then in a single layer, line the bottom surface with lemon slices. If desired, you can also add slices on the sides of the pan. If you do this you will need to slice some of them in half, placing the flat edge at the bottom edge of the pan. Evenly spread about half of the batter over the lemon slices, and carefully press another single layer of the lemon slices over this first layer of batter, and sprinkle them with the last 1½ tablespoons of sugar. Finally, evenly spread the remaining batter on top.
- Bake. Bake in the preheated 350°F oven until the cake is golden brown, is beginning to crack, and will no longer jiggle when you move the pan - about 55 minutes for the round cake pan, and about 45 minutes for the loaf pans.
- Cool. Let the cake cool in the pan(s) for about 20 minutes or so. Then invert it onto a serving platter and very slowly and gently, peel away the parchment paper. Let it cool for at least another 45 minutes before slicing. (Ideally, slicing the cake the next day is best).
NOTES
NUTRITION
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David
Meyer lemons are abundant here in our neighborhood, too. The cake sounds amazing and your son is very lucky that you are such an amazing baker! (The rest of your family, too! 😊)
valentina
Thanks so much, David! The do seem quite content in the baking department. 😉
Mimi
Wow!! This is a perfect gift for a lemon lover! I don’t think I’ve ever seen a cake moulded with lemon slices. Just beautiful.
valentina
Thank you so much, Mimi. And thanks for visiting. Wishing you and yours a very happy holiday season. ~Valentina
Gerlinde
I love my Meyer lemon tree and are always happy when I find a new recipe like this one. I am also going to check out your other Meyer lemon recipes. Merry Christmas and a healthy and happy New Year.
valentina
Merry Christmas to you, Gerlinde! Happy you have a Meyer lemon tree too. The possibilities are endless. 🙂 Happy baking and thank you for visiting my site! 🙂
Ron
Nice job Valentina. I could definitely enjoy your Meyer lemon cake. we love lemony desserts over here, but don't have Meyer Lemons. Perhaps I could use half regular lemons and half tangerines. What do you think?
valentina
You could definitely do that Ron! And you could really do this with any citrus you like. Tangerines would be excellent. And if you have them, blood oranges would be gorgeous! Enjoy!
Audrey McVey
This recipe sounds delicious. I would like to reduce the carbs even more. What could I substitute for the gluten free flour...more almond meal? Coconut flour? I’m curious what you think.
valentina
Hi Audrey, Thanks for writing in. While I haven't tried this, so I can't say for sure, I would try it with coconut flour. It absorbs a lot more moisture than other flours, so I would use 1/2 cup or less. Maybe start with 1/3 cup to see the consistency of the batter. I'd also add 1/2 teaspoon of xanthan gum to the recipe. It might be more dense this way, but it's definitely worth a try. I'd love to know how it goes if you give it a try. 🙂 ~Valentina
Madaline Hernandez
This cake is out of this world. As a lemon lover, I replaced the vanilla extract with lemon extract & fresh Meyer lemon juice. Overall, this cake was a success! When I finish off this loaf I plan to tweak it into a sour cream loaf cake next.
Thank you so much!
valentina
Hi Madaline, Thank you so much for you note and I'm so happy you enjoyed this cake!
If you try it, I'd love to hear how it turns out with your sour cream tweak, too. Love that idea.
Happy early Thanksgiving and thank you again. 🙂 ~Valentina
Annelise Wunderlich
I made this in an attempt to put my Meyer lemon harvest to good use! And it didn’t disappoint. I didn’t have a loaf pan so used a round cake pan and it came out beautifully. Not too sweet, but just enough and with the brightness of the lemons it was a great new addition to my dessert repertoire!
valentina
Hi Annelise, What a lovely comment. It makes my day that you loved this cake. My little Meyer lemon tree is bursting with lemons right now, so I have a small harvest to put to use, too. 🙂 Thank you for this, and for visiting Cooking On The Weekends and checking out my recipes. 🙂 ~Valentina
Maggie
If I baked in large muffin tins would it be the same temperature and time?
valentina
Hi Maggie. Thanks for writing in. The temperature should remain the same. The baking however will be different, and I can't say exactly how much. My assumption is that is will be a considerable amount shorter. I would begin to check them after the first 20 minutes. I'm sorry I can't be more specific, but I have to test the recipe this way to know for sure. (You've inspired me to do so, so at some point I'll add that information to the recipe as an option.) I hope you love the flavor of this recipe. Please let me know, time permitting, how they turn out. Enjoy! 🙂 ~Valentina
Maggie
Thank you! In the oven now!!!
Ame
I just made this cake last night. It’s amazing! I wasn’t sure I’d like the lemon slices, but they are spectacular. I discovered my baking soda was dead afterwards, so it’s probably a little more dense than it should be, but it’s beyond delicious 😋. Thank you! I have some grapefruit so I may try a grapefruit version (with Meyer zest).
valentina
Hi Ame, Thanks so much for writing in! I'm so happy you loved this recipe. Funny, I was just looking at the last of the Meyer lemons on my little tree, thinking I should make this in the next few days. I think it would be so fun to try with grapefruit -- if you do it, I'd love to hear how it turns out. Thanks again and stay well. 🙂 ~Valentina
Pixy Jones
Hi Valentina,
Came across this recipe and I am going to make it for my guest over the weekend. I have some beautiful meyer lemons! I make my own gluten-free flour blends for my breads, cakes cookies ect....my blends do not contain xanthan gum so do you recommend using some and if so how much?
Thank you
valentina
Hi there, and thanks for writing in. I find cakes and muffins hold together pretty well without it, but it won't hurt and could only help, so I'd use it. For this recipe I'd use 3/4 teaspoon. I hope you love it! Enjoy. 🙂 ~Valentina
Lily
Thanks for sharing this recipe. The cake was a big hit tonight -- so delicious between the Meyer lemons and moist texture. Looking forward to trying a piece with some ice cream/whipped cream tomorrow.
valentina
Hi Lily, Thanks so much for writing in. I'm so happy this was a hit! It will be fantastic with the ice cream. YUM! Hope you have a lovely weekend. 🙂 ~Valentina
Sus
This looks so good. Going to try today. Ok to use butter instead of olive oil? And I don’t have gluten free all purpose handy. Standard all purpose will work?
valentina
Hi there! Thanks for writing in. The regular AP flour will work well. I haven't tested it with butter so I can't guarantee it, but if you melt the butter first, I think it should work. (And be delicious!) Happy New Year! 🙂 ~Valentina
Denise
This looks fantastic! And I was just gifted with 5 Meyer lemons from my neighbor. What do you think about using regular AP flour instead of almond meal and gluten free flour?
Valentina
Hi Denise. Thanks for writing in. 🙂 I wouldn't suggest replacing the almond flour. However, you can replace the gluten-free flour with regular AP. If you can't have nuts and need to remove the almond flour, I'd use 1/3 cup of coconut flour instead. (The amount is smaller because it absorbs more moisture than the almond.) I hope this helps! ~Valentina
Steve
Just made this earlier today. Wow! The best Meyer lemon bread I’ve baked. Used coconut sugar (added a little more than recipe calls for), otherwise followed it exactly. I used a mandolin to slice the lemons and being able to cut them very thin I believe is key to this yummy bread. Thank you so much. Will make this many more times……
Valentina
Hi Steve. Thanks so much for writing in, and I'm so happy you loved this cake! Awesome that you used a mandoline. You are right about the thin slices being key for this recipe. Thanks again and I hope you have a very happy holiday season. 🙂 ~Valentina