Lemon Olive Oil Cake YT with Citrus Glaze | Gluten-Free and Dairy Free Dessert!

This Red, White & Blue Lemon Olive Oil Cake is a gorgeous, gluten-free and dairy-free dessert made with wholesome ingredients like olive oil, lemon juice, and fresh berries. It’s lightly sweetened with honey and finished with a bold citrus glaze—making it the perfect showstopper for your 4th of July celebration or any summer gathering!

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🎂 Recipe Highlights
• Gluten-free & dairy-free
• Naturally sweetened
• Topped with berries & citrus glaze
• Perfect for summer entertaining
Get the recipe below or on my website here: https://www.christineavanti.com/recip...

Ingredients
Wet Ingredients:
½ cup olive oil
½ cup lemon juice
Zest of 1 lemon
¾ cup organic honey
4 large eggs
2 teaspoons vanilla extract

Dry Ingredients
1½ cups gluten-free flour (such as Cup4Cup)
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt

Fruit
1 cup fresh blueberries
1 cup fresh raspberries

Citrus Glaze
¼ cup grapefruit, lemon, or 100% pomegranate juice
2 cups powdered sugar, sifted
1 teaspoon lemon juice (optional, for brightness)

Instructions
1 - Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2 - In a large mixing bowl, whisk together the olive oil, lemon juice, lemon zest, honey, eggs, and vanilla extract until smooth.
3 - In a separate medium bowl, whisk together the gluten-free flour, baking soda, baking powder, and salt until evenly combined.
4
Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Gently fold in the blueberries and raspberries.
5 - Let the batter rest for 5 minutes, then stir once more. Pour into the prepared cake pan, filling no more than ¾ full.
Note: If you have extra batter, don’t toss it! Simply spoon it into greased ramekins or small cake pans lined with parchment paper. A light coating of coconut oil along the sides will help release the cakes easily after baking.
6 - Bake the main cake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Smaller cakes or ramekins will bake faster—begin checking around the 20-minute mark. Cool the cake in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
7 - While the cake cools, whisk together the citrus juice, powdered sugar, and lemon juice (if using) until smooth and pourable. Adjust the consistency by adding more sugar or juice as needed.
8 - Once the cake is completely cool, drizzle the pomegranate glaze over the top. Let it set before slicing and serving.


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