• 9″ springform pan


  • 1 cup olive oil 
  • 3 large eggs
  • 1 1/2 cups granulated sugar
  • 2 tsp vanilla extract
  • 1/2 cup FRESH SQUEEZED lemon juice
  • zest from 3 lemons
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 cups Bob’s Red Mill 1:1 Gluten Free Flour
  • 1 cup milk of choice


  1. Preheat oven to 350F. Prepare a 9″ by lining the bottom with a circle of parchment paper. 
  2. In a large mixing bowl, whisk together the olive oil, eggs, and sugar.
  3. Add the vanilla, lemon zest and lemon juice. Whisk briefly to combine.
  4. Sift together the salt, baking powder, baking soda, and flour. Alternating with the milk, add the dry ingredients to the wet ingredients in a couple of batches. Try not to over-mix at this stage, you just want to combine everything until no streaks of dry flour remain.
  5. Pour the batter into the springform pan. 
  6. Bake for 50-55 minutes. The cake should be risen and starting to turn a bit golden brown on the top. Note: ovens vary greatly and you may need to bake your cake longer to get it done in the center. I recommend laying a loose piece of foil over the top of your cake if yours seems to be getting very brown towards the end of cooking.
  7. Remove from the oven and allow to cool for about 10 minutes in the pan. Then gently remove the cake from the springform pan and allow to cool completely on a baking rack.