Lemon Olive Oil Cake
This recipe is perfect for those who are gluten or dairy intolerant. Charlotte Ree's Lemon Olive Oil Cake is light, tender, and incredibly moist. This cake’s flavor is just as good a few days later as it is on day one. And if you can’t find hazelnut meal, simply grind up hazelnuts until fine.
Test Kitchen Tip
Use a vegetable peeler to peel long, thick strips of zest from a lemon, then thinly slice. You can also rub the zest with 2 tablespoons of superfine sugar with your fingertips until combined. Then arrange zest around the edge or into the center of the cake.
Preheat oven to 350°F (170°C). Grease an 8-inch springform pan with olive oil and line base with parchment.
Combine hazelnut meal, baking soda, lemon zest, and sea salt in a bowl.
Beat olive oil, superfine sugar, and eggs in a large bowl with a handheld mixer on high speed until mixture is pale and resembles heavy whipping cream, 3 minutes.
Reduce speed to medium–low, add vanilla, and beat until combined.
Add hazelnut mixture and stir gently with a spatula.
Pour batter into prepared pan and bake until a skewer inserted in the center comes out clean, 40–45 minutes.
Cool cake in pan on a rack 10 minutes; remove cake from pan and set aside to cool completely.
Dust cake with confectioners’ sugar and sprinkle with a little extra lemon zest.
Serve cake with crème fraîche. Store leftover cake in an airtight container at room temperature for 2–3 days.
% Daily Value*
Total Fat 19g 29%
Saturated Fat 2g 10%
Cholesterol 47mg 15%
Sodium 70mg 2%
Carbs 20g 6%
*Percent Daily Values are based on a 2,000 calorie diet.