Lemon Thyme Olive Oil Tea Cake Recipe

Name: Lemon Thyme Olive Oil Tea Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

449

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Lemon Thyme Olive Oil Tea Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon Thyme Olive Oil Tea Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions