Lemon Olive Oil Cake
Tender, citrus-scented crumb rich in anti-inflammatory olive oil. A remission-friendly Mediterranean dessert with just 1g fiber per slice—gentle enough for stable periods when you want something sweet.
Lemon Olive Oil Cake
Tender, citrus-scented crumb rich in anti-inflammatory olive oil. A remission-friendly Mediterranean dessert with just 1g fiber per slice—gentle enough for stable periods when you want something sweet.
Ingredients
- High FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
Instructions
Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan with olive oil, then line the bottom with parchment paper cut to fit.
350°F (175°C)Equipment: 9-inch round cake pan, parchment paperWhisk together flour, sugar, baking powder, and salt in a large mixing bowl until evenly combined.
Equipment: large mixing bowl, whiskIn a separate bowl, whisk eggs until lightly beaten, then add olive oil, milk, lemon zest, lemon juice, and vanilla extract. Whisk until smooth and emulsified.
Equipment: medium bowl, whiskTip: Room temperature eggs and milk create a smoother, more emulsified batterPour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Stop mixing as soon as you no longer see dry flour pockets.
Equipment: spatulaTip: A few small lumps are fine—overmixing develops gluten and makes the cake toughPour batter into the prepared pan and smooth the top gently with a spatula.
Equipment: spatulaBake for 40-45 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
350°F (175°C)Tip: The cake is done when it springs back when touched lightly in the centerCool in the pan for 10 minutes, then run a knife around the edges and carefully turn out onto a wire rack to cool completely.
Equipment: wire rackFor the optional glaze: Whisk together powdered sugar and 2 tablespoons lemon juice in a small bowl until smooth and pourable.
Equipment: small bowl, whiskTip: Add more lemon juice 1 teaspoon at a time until you reach drizzling consistencyDrizzle the glaze over the completely cooled cake, allowing it to cascade down the sides. Let set for 10 minutes before slicing.
Notes
Storage
Store cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. The olive oil keeps the crumb moist even when chilled. Bring to room temperature before serving for best flavor. Freeze unfrosted cake wrapped tightly in plastic wrap and foil for up to 3 months.
Gluten-free option
Substitute a 1:1 rice-based gluten-free flour blend for the all-purpose flour. This makes the recipe low-FODMAP and suitable for those with celiac disease or gluten sensitivity. The texture will be slightly denser but still tender.
SCD alternative
For SCD compliance, use 2 cups almond flour plus 1/2 teaspoon baking soda (instead of baking powder). Replace sugar with 1/2 cup honey and reduce milk by 2 tablespoons. Omit the powdered sugar glaze—drizzle with a thin honey-lemon mixture instead.
Reduce acidity
If lemon triggers symptoms, reduce the juice to 1 tablespoon and increase vanilla to 2 teaspoons. The zest provides lemon flavor without as much acidity. You can also omit the glaze entirely.
Olive oil selection
Use a mild, fruity extra virgin olive oil—avoid peppery or intensely flavored varieties, which can overwhelm the cake's delicate sweetness. California and Spanish oils tend to be milder than Tuscan varieties.
Room temperature ingredients
Let eggs and milk sit at room temperature for 30 minutes before mixing. This creates a smoother, better-emulsified batter and a more tender crumb.
IBD Considerations
Diet Protocol Compliance
How this recipe fits common IBD dietary approaches
