Mediterranean Whisper: Gluten-Free Olive Oil & Rosemary Cake with Zesty Lemon Glaze

This cake is a testament to the versatility of gluten-free baking, proving that dietary restrictions have no hold on creativity and flavor

This image was created with the assistance of DALL·E

Let's whip up something delightfully unconventional and gluten-free! How about we venture into the realm of sweet and savory with a Gluten-Free Olive Oil & Rosemary Cake with Lemon Glaze?

This cake marries the earthiness of rosemary, the fruity richness of olive oil, and the zesty brightness of lemon, creating a beautifully balanced treat that's perfect for any occasion where you want to impress with something out of the ordinary.

And here is the recipe 👇

Ingredients:

For the Cake:

1 3/4 cups gluten-free flour blend (make sure it's suitable for baking)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
3/4 cup extra virgin olive oil
1 tablespoon fresh rosemary, finely chopped
1 tablespoon lemon zest
1/2 cup plain yogurt (use a gluten-free brand)

For the Lemon Glaze:

1 cup powdered sugar
2-3 tablespoons lemon juice

Instructions:

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan, lining the bottom with parchment paper for easy removal.
Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour blend, baking powder, baking soda, and salt.
Whisk Eggs and Sugar: In another bowl, beat the eggs and granulated sugar until the mixture is light and fluffy, about 3-4 minutes.
Combine with Olive Oil and Flavorings: Slowly add the olive oil to the egg mixture, whisking continuously until fully integrated. Stir in the lemon zest and chopped rosemary. Then, fold in the yogurt until the mixture is smooth.
Combine Wet and Dry Ingredients: Gradually fold the wet ingredients into the dry ingredients, mixing just until combined and ensuring there are no lumps.
Bake the Cake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Prepare the Lemon Glaze: While the cake is cooling, whisk together powdered sugar and lemon juice in a bowl until you have a smooth, pourable glaze.
Finish with Glaze: Once the cake has cooled, drizzle the lemon glaze over the top, allowing it to drip down the sides.
Serve and Enjoy: Allow the glaze to set before slicing. Serve as a delightful finish to a meal or a sophisticated companion to your afternoon tea.