This cake has a great orange and lemon flavour, and is topped with a citrus white chocolate ganache. Unlike a regular pound cake, this cake is made using olive oil instead of butter. You will want to make sure you use a good tasting, flavourful olive oil for this cake.
Gluten Free Citrus and Olive Oil Pound Cake
Yield:
12
This pound cake cake has a great orange and lemon flavour, and is topped with a citrus white chocolate ganache. Unlike a regular pound cake, this cake is made using olive oil instead of butter. You will want to make sure you use a good tasting, flavourful olive oil for this cake.
Ingredients
- 2 cups All-Purpose Gluten-Free Flour (see note)
- 1/2 cup cornstarch
- 1 teaspoon xanthan gum
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 cups granulated sugar
- 1 cup flavourful extra virgin olive oil
- zest from one orange AND one lemon
- 5 large cold eggs
- Juice from one orange AND one lemon PLUS enough sour cream or plain yogurt to equal 1 cup
Citrus White Chocolate Ganache
- 140 grams chopped white chocolate
- 70 grams heavy whipping cream
- zest of one orange and one lemon
Instructions
Citrus and Olive Oil Pound Cake
- Grease one 10-12 cup Bundt pan or two 8x4-inch loaf pans with butter. Set aside.
- Position an oven rack in the lower third of the oven, and preheat the oven to 350 degrees F.
- In a medium size bowl, combine All-Purpose Gluten Free flour, cornstarch, xanthan gum, baking powder and salt. Set aside.
- In the bowl of your stand mixer (using the whisk attachment), beat the sugar, oil and citrus zest on high speed until blended. Add eggs, one at a time, beating well after each addition; continue to beat until the mixture is thick and pale, about 3-5 minutes.
- In a small bowl, combine the juice of one orange, one lemon, plus enough sour cream (or plain yogurt) to equal 1 cup.
- Stop the mixer. Add 1/3 of the flour mixture to the sugar/oil mixture. Beat on low, just until blended. Stop the mixer and add half of the juice/sour cream mixture. Beat until just blended. Repeat with another third of the flour, the remaining juice blend, and then the last of the flour, scraping down the sides of the bowl as necessary.
- Scrape into prepared backing pans. Bake in the center of the oven until a toothpick inserted into the middle comes out clean, approximately 50-60 minutes. Cool cake in the pan on a wire rack for 15 minutes before inverting on a cooling rack.
Optional:
- While the cake is cooling, mix together the juice of one orange and one lemon in a small saucepan. Add an equal amount of sugar (if you have 1/3 cup juice, add 1/3 cup sugar).
- Heat just until the sugar is dissolved.
- While the cake is still warm, brush this mixture over the cake, helping to seal in the moisture.
Citrus White Chocolate Ganache
- In a small saucepan, heat the whipping cream until it is steaming (but not boiling).
- Place chopped chocolate in a bowl with the citrus zests.
- Pour hot cream over chopped chocolate and wait 5 minutes.
- Stir until all the chocolate is melted.
- Pour ganache through a fine sieve to remove the zest. It will still leave a citrus flavour, but not pieces of zest in the ganache.
- Once your ganache is thickened a bit, you can spoon it over the top of the bundt cake, letting it run down the sides of the cake.
Notes
The all-purpose gluten-free flour mix that I use is from Cybele Pascal. It is as follows: 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch.
Chef Penny says
Thanks for this recipe! You must have been reading my mind lately as I've been pondering about how to make a gluten free pound cake for our chocolate fountain. You rock!
Couldn't Be Parve says
This sounds and looks amazing! I am going to make it as soon as passover is over! You are a gluten free genius!
betty r says
This cake looks mouth watering fabulous..I love pound cakes. Then again when it comes to food, 'I LOVE' happens frequently:)
Sarah says
This cake looks fantastic. I love olive oil cakes!
Kim-Cook it Allergy Free says
Oh my goodness. Your smooshing and converting has me sold, not to mention the claim of best gluten-free pound cake! Your photos are just beautiful! And I am totally going to be trying this recipe soon!
Love it!
Comfy Cook says
My youngest daughter has an aversion to using olive oil in baking so I never got to make an olive oil cake and I want to. This recipe looks good and I want to get to it soon. Thanks for sharing.
freeeatsfood.com says
Yum. This cake looks so moist and delicious. I absolutely love baking with olive oil and have a favorite gluten free chocolate cake recipe that calls for it. Some people are surprised when they here the secret ingredient!
Jeanine - The Baking Beauties says
@betty r, Ha, Betty! I know exactly what you mean. 🙂 Thanks!
Jeanine - The Baking Beauties says
@Sarah, Thanks, Sarah. This is actually my first olive oil cake, I'm thankful it was so successful. Definitely try more in the future!
Jeanine - The Baking Beauties says
@Kim-Cook it Allergy Free, Thanks, Kim! Definitely give it a try, I think your family would love it! Would even hold up well enough for dipping in chocolate. 😉
Jeanine - The Baking Beauties says
@Comfy Cook, Definitely! Give it a try, you can't really even taste the olive oil, it's just plain good. 🙂
Jeanine - The Baking Beauties says
@freeeatsfood.com, Mmm…Chocolate… Do you have that recipe posted? Sounds delicious!
Susan says
I have been attempting gluten free baking for several months now and I have yet to have success with a cake. Tonight I tried this recipe and while the flavor was excellent, the ganache superb, the texture of the cake came out rubbery and translucent – ish. What could it be? I didn’t find extra fine rice flour, but used Bob’s Red Mill “stone ground” instead and I used whole milk plain yogurt instead of sour cream. Any ideas as to what might have gone wrong? It simply has no crumb. Please help!
Jeanine says
Hmm…is the flour a grittier flour? Did you make any other substitutions? Was the cake possibly undercooked, that it fell? I’m not 100% sure, I haven’t had a problem with this one being gummy.
K. Cooper says
Every year for July 4th I make a horribly decadent banana pudding (whipping cream, condensed milk, cream cheese, bananas, Vanilla Wafers, etc). Now that we’re GF I wasn’t sure what I would do not being able to find GF Vanilla Wafers. I found this recipe and only kept out the citrus (wasn’t sure how bananas and citrus would work). After the cake cooled, I cut it into squares and used the squares in place of the wafers – PERFECTION! Compliments all around and even better my GF boys had a dessert at the table they could eat. Thanks for the recipe!
Jeanine says
Oh wow, that sounds DELICIOUS!! Glad to hear that your boy was still able to have a yummy dessert for July 4th. 🙂
Jennifer K says
Yum. I want this! It looks so good. I’ve never baked with olive oil… this may be the recipe to start doing so, however.
InTolerant Chef says
Oh this sounds amaziing indeed, I bet the olive oil keeps it nice and moist too 🙂
Erin says
This cake is AMAZING! Everyone ate it up before I could sneak another piece. Added a bit of cayenne pepper to it….DELISH!
Jeanine Friesen says
Cayenne Pepper? I would have never thought of that! Glad that everyone liked the cake. 🙂
Luci says
What do you mean a good tasting flavourful olive oil, the only oil I have right now is Extra Light tasting Olive Oil from Bertolli, can I use that or shall I use half a cup oil and half cup of butter. Never heard about flavor olive oil please help I need to do this recipe in the morning and have no time to buy a different one, let me know if will work with my oil tks Luci
Jeanine Friesen says
Absolutely, Luci! You can use what you have on hand. 🙂 Happy Baking!
Luci says
I have only extra light tasting olive oil can I use that? pls helsp
Dori says
We love this pound cake. I worked the sugar and the citrus peels before adding the oil and I also left out the white ganache. I used a coconut glaze with shredded coconut on top. Delicious!
Dori says
Love it! Went with a coconut glaze rather than a ganache.