Refreshing Olive Oil and Lemon Cake with Strawberry Glaze

This Strawberry Lemon Olive Oil Frosting Cake offers a delicious twist on traditional cake recipes by incorporating olive oil for a moist texture and a subtle fruity flavor that complements the lemon beautifully. Made with gluten-free flour, it’s a wonderful option for those with dietary restrictions. replaces the word nice with emptypped with a unique strawberry frosting made with freeze-dried strawberries, this cake is both delicious and visually appealing.

Why you'll love this

The combination of lemon and strawberry provides the perfect balance of tartness and sweetness, while the olive oil adds depth and keeps the cake wonderfully moist. The gluten-free aspect makes it accessible to a wider audience, ensuring everyone can enjoy a slice without worry. The strawberry frosting, with its bright color and fresh flavor, sets this cake apart from traditional ice cream cakes.

Perfect opportunity

This cake is perfect for spring and summer gatherings, such as brunches, garden parties or family reunions. It also makes a delicious dessert for celebrations like Mother's Day, Easter or birthdays, especially for those who enjoy a lighter, fruitier cake option.

Decorating Tips

• Decorate the top of the cake with slices of fresh strawberries and a few strips of lemon zest to enhance its visual appeal and introduce a touch of fresh fruit flavor.
• Consider sprinkling a little icing sugar on top for an elegant touch.
• Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream for an even more indulgent dessert experience.

Recipe

Ingredients:

• For the cake:
  • 1/2 cup olive oil
  • 1/2 cup unsalted butter, at room temperature
  • 1 1/2 cups granulated sugar
  • 4 eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups gluten-free all-purpose flour
  • A pinch of baking powder
  • A pinch of salt
  • 1 1/3 cups milk
  • 1 tablespoon fresh lemon juice
• For the strawberry frosting:
  • Freeze-dried strawberries, powdered
  • Powdered sugar
  • A little milk

Instructions:

1. Prepare the cake:
   • Preheat oven to 350°F (175°C) and grease a cake or brownie pan.
   • In a stand mixer (or using a hand mixer), cream the olive oil and butter together for 2 to 3 minutes.
   • Add the sugar and continue beating until well combined.
   • Add eggs and vanilla and beat for another 3 to 4 minutes until the batter is fluffy.
   • In a separate bowl, mix the milk and lemon juice, then set aside.
   • Gradually add the gluten-free flour, baking powder, and salt to the dough. Alternate with the milk mixture, adding in 1/3 cup increments, and stir until well combined.
   • Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
   • Allow the cake to cool completely before frosting.
2. Prepare the icing:
   • In a bowl, mix the freeze-dried strawberries powder with icing sugar and a little milk until you get a smooth, spreadable consistency.

3. Assemble:
   • Once the cake is completely cooled, spread the strawberry frosting evenly over the top.

Enjoy this Strawberry Glazed Lemon Olive Oil Cake as a delicious end to any meal, providing a refreshing taste perfect for any occasion!