Gluten Free Lemon Olive Oil Cake with Lavender & Honey Glaze
2 tablespoons of GF flour
Preheat oven to 325°. Grease an 11-cup bundt pan with butter and dust with 2 tablespoons GF flour. Set prepared pan aside. With an electric mixer on medium-high speed, beat eggs and sugar together until pale yellow, about 5 minutes. Add remaining 3 cups flour, lemon zest, oil, milk, and extract and stir with a wooden spoon or electric mixer (that's what I used) until well combined. Spoon batter into bundt pan, and smooth out top with the back of the spoon.
Bake until cake is deep golden brown and a wooden skewer inserted in center comes out clean, about 55 minutes (I live at 2000' so additional time is needed to bake, adjust for elevation). Transfer cake to a wire rack to let cool completely in its pan.
Meanwhile heat the honey and lavender sprigs in a small saucepan over medium-low heat for about 7 minutes. Remove from heat, remove lavender sprigs, and once the cake is cool, remove from pan and drizzle the honey over the top of the cake.
This cake was delicious, even my husband gobble this down, didn't taste like a gluten free cake at all. I kept covered out on the kitchen counter top and it held well for three days, all gone after that.
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Original recipe from Edible Shasta & Butte County, California
Lemon Olive Oil Cake with Lavender & Honey Glaze
Preheat oven to 325°. Grease an 11-cup bundt pan with butter
and dust with 2 tablespoons flour. Set prepared pan aside.
With an electric mixer on medium-high speed, beat eggs and sugar together until pale yellow,
about 1 minute. Add remaining 3 cups flour, lemon zest, oil, milk, and extract and stir with a
wooden spoon until well combined. Add baking powder and stir until thoroughly combined.
Spoon batter into bundt pan, and smooth out top with the back of the spoon.
Bake until cake is deep golden brown and a wooden skewer inserted in center comes out clean,
about 40 minutes. Transfer cake to a wire rack to let cool completely in its pan.
Meanwhile heat the honey and lavender sprigs in a small saucepan over medium-low heat for
about 7 minutes.
Remove from heat, remove lavender sprigs, and once the cake is cool, remove from pan and drizzle the
honey over the top of the cake.
1 tablespoon butter
1 package GF Betty Crocker Yellow Sponge Cake Mix2 tablespoons of GF flour
4 eggs
1/2 cup coconut sugar
Zest of one whole lemon
1/2 cup local extra virgin olive oil
⅔ cup lactose free milk
1 tablespoon lemon extract or liqueur
¾ cup honey
3 sprigs lavender
Bake until cake is deep golden brown and a wooden skewer inserted in center comes out clean, about 55 minutes (I live at 2000' so additional time is needed to bake, adjust for elevation). Transfer cake to a wire rack to let cool completely in its pan.
Meanwhile heat the honey and lavender sprigs in a small saucepan over medium-low heat for about 7 minutes. Remove from heat, remove lavender sprigs, and once the cake is cool, remove from pan and drizzle the honey over the top of the cake.
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| Golden Brown cooling down |
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| Honey and Lavender glaze |
This cake was delicious, even my husband gobble this down, didn't taste like a gluten free cake at all. I kept covered out on the kitchen counter top and it held well for three days, all gone after that.
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Original recipe from Edible Shasta & Butte County, California
Lemon Olive Oil Cake with Lavender & Honey Glaze
1 tablespoon butter
3 cups plus
2 tablespoons flour
4 eggs
1 cup sugar
Zest of one whole lemon
¾ cup local extra virgin olive oil
⅔ cup milk
1 tablespoon lemon extract or liqueur
1 tablespoon baking powder
¾ cup local honey
3 sprigs lavender
and dust with 2 tablespoons flour. Set prepared pan aside.
With an electric mixer on medium-high speed, beat eggs and sugar together until pale yellow,
about 1 minute. Add remaining 3 cups flour, lemon zest, oil, milk, and extract and stir with a
wooden spoon until well combined. Add baking powder and stir until thoroughly combined.
Spoon batter into bundt pan, and smooth out top with the back of the spoon.
Bake until cake is deep golden brown and a wooden skewer inserted in center comes out clean,
about 40 minutes. Transfer cake to a wire rack to let cool completely in its pan.
Meanwhile heat the honey and lavender sprigs in a small saucepan over medium-low heat for
about 7 minutes.
Remove from heat, remove lavender sprigs, and once the cake is cool, remove from pan and drizzle the
honey over the top of the cake.
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