Lemon Thyme Olive Oil Tea Cake

June 13, 2011
4 Ratings
  • Makes 1 standard-sized (8x4) loaf
Author Notes

allergy friendly (vegan, gluten free, soy free, nut free, can be easily modified to be corn free)
If Meyer lemons are in season, definitely use them! —windycityvegan

What You'll Need
  • 1/4 cup tapioca flour (tapioca starch)
  • 1/4 cup corn flour (or mochiko flour, if you are avoiding corn)
  • 1/2 cup quinoa flour
  • 1/2 cup sweet white rice (mochiko) flour
  • 1 teaspoon double-acting baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons fresh thyme leaves
  • 1/2 cup light coconut milk
  • 1/4 cup olive oil
  • zest of one lemon
  • 1 tablespoon fresh lemon juice
  • 2/3 cup sugar
  1. Adjust oven rack to center position and preheat oven to 350 degrees. Lightly oil a standard-sized loaf pan, paying attention to corners and creases at bottom of the pan.
  2. Sift dry ingredients together in a large bowl; set aside.
  3. Whisk wet ingredients together until emulsified. Fold in the dry ingredients until just incorporated and few lumps remain.
  4. Immediately pour into prepared loaf pan and set in the center of the oven rack. Bake for 45-50 minutes or until edges are golden brown and starting to pull away from the pan. *Do not open your oven until at least 30 minutes have passed, and even then, if you must, only open it a teensy little crack.*
  5. Allow to cool for 30 minutes on a rack before removing from the pan. Slice and serve when completely cooled.

See what other Food52ers are saying.

  • Windischgirl
  • dymnyno

2 Reviews

Windischgirl April 29, 2015
This has a lovely, sweet-savory taste. I like the lemon flavors! I subbed fresh rosemary for the thyme because I had it on hand, and I added two eggs for texture. The dough was clay like as written , and I was concerned the texture would be more like a biscuit. It was moist and flavorful!
dymnyno June 13, 2011
I want to try this recipe...lovely and creative savory gluten free recipe.