Lemon Olive Oil Cake Recipe (With Rose Glaze!)
A sweet Valentine treat…
You know I adore baking and creating in the kitchen, and I’ve always been a fan of olive oil cakes! In my experience that are typically a lot less sweet and a bit heartier, as far as cakes go. Plus, I can often find really great recipes that are gluten- and diary-free. I also love seasonal baking (remember my quest to find the perfect pumpkin pie recipe?!) and the below recipe felt perfect for Valentine’s Day coming up… I had a vision and I think it worked!
I’ve said this before, but I don’t really have much of a sweet tooth! I’m more of a tart/salty kind of gal, so this type of cake (especially with the lemon!) really checks all the boxes for me, plus it’s light enough to grab a slice with your afternoon cup of coffee. It’s an easy day-of recipe that comes together quickly and will make your house smell AMAZING.
But I did add a little Valentine twist for fun and made a rose petal glaze for the topping. The cake can be served with or without the glaze, but you guys, the glaze is *so* pretty. And with just a hint of actual roses, it’s truly perfection!
The original GF/DF lemon olive oil cake recipe is from Jess Obsessed (see here) and is delicious! I made a few tweaks noted below, but the original version can definitely stand alone so I highly recommend. For my version, I cut the sugar a bit because I added the glaze.
Lemon Olive Oil Cake (Gluten- and Dairy-Free)
Recipe here, from Jess Obsessed
- I used 1/3 cup of coconut sugar (instead of 3/4 cup of regular sugar)
- I added an additional 2 Tbsp of maple syrup
- 1 cup of powdered sugar
- 3 Tbsp of lemon juice
- dried edible rose petals (here)
Once the cake is done and has completely cooled, mix together powdered sugar and lemon juice until smooth. Drizzle over cake. Top with rose petals and you are ready to serve!
I hope you love this cake as much as I do! It’ll definitely be a staple in our dessert rotation.
Happy baking, friends! xx