This Strawberry Glazed Lemon Olive Oil Cake offers a delightful twist on traditional cake recipes by incorporating olive oil for a moist texture and a subtle fruity flavor that complements the lemon beautifully. Made with gluten-free flour, it's a wonderful option for those with dietary restrictions. Topped with a unique strawberry glaze made from freeze-dried strawberries, this cake is both flavorful and visually appealing.
Why You'll Love This
The combination of lemon and strawberry provides a perfect balance of tartness and sweetness, while the olive oil adds depth and keeps the cake wonderfully moist. The gluten-free aspect makes it accessible to more guests, ensuring everyone can enjoy a slice without concern. The strawberry glaze, with its vibrant color and fresh flavor, sets this cake apart from traditional frosted cakes.
Perfect Occasion
This cake is ideal for spring and summer gatherings, such as brunches, garden parties, or family get-togethers. It also makes a lovely dessert for celebrations like Mother's Day, Easter, or birthdays, especially for those who appreciate a lighter, fruitier cake option.
Decoration Tips
- Garnish the top of the cake with fresh strawberry slices and a few lemon zest strips to enhance its visual appeal and introduce a hint of fresh fruit flavor.
- Consider dusting a little powdered sugar over the top for a touch of elegance.
- Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent dessert experience.
Recipe
Ingredients:
- For the cake:
- 1/2 cup olive oil
- 1/2 cup unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 4 eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups gluten-free all-purpose flour
- A pinch of baking powder
- A pinch of salt
- 1 1/3 cups milk
- 1 tablespoon fresh lemon juice
- For the strawberry glaze:
- Freeze-dried strawberries, pulsed into a powder
- Powdered sugar
- A splash of milk
Instructions:
- Prepare the Cake:
- Preheat the oven to 350°F (175°C) and grease a cake or brownie tin.
- In a standing mixer (or using a hand mixer), beat the olive oil and butter together for 2-3 minutes.
- Add the sugar and continue to beat until well combined.
- Mix in the eggs and vanilla, beating for another 3-4 minutes until the batter is fluffy.
- In a separate container, combine the milk and lemon juice, then set aside.
- Gradually add the gluten-free flour, baking powder, and salt to the batter. Alternate with the milk mixture, adding in 1/3 cup increments, and stir until just combined.
- Pour the batter into the prepared tin and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely before icing.
- Prepare the Glaze:
- In a bowl, mix powdered freeze-dried strawberries with powdered sugar and a splash of milk until it reaches a smooth, spreadable consistency.
- Assemble:
- Once the cake is completely cooled, spread the strawberry glaze evenly over the top.
Enjoy this Strawberry Glazed Lemon Olive Oil Cake as a delightful end to any meal, offering a refreshing taste that's perfect for any occasion!