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Brighten your day with this moist, zesty citrus olive oil cake! Bursting with citrus flavor and a tender crumb, it’s perfect for any occasion.
This delightful Citrus and Olive Oil Cake recipe was inspired by a coffee date with a friend. She’s lactose intolerant and rarely gets the chance to enjoy cake, so I set out to create something special just for her.
Many recipes replace butter and milk with olive oil, but I’ve often found them to be a bit too dense. To solve this, I decided to whip the eggs for a lighter texture. The result? A beautifully airy cake that I’m absolutely thrilled with!
Why This Recipe Works
- Bright Citrus Flavor: A zesty mix of orange, lemon, and tangerine for a bold, fresh flavor.
- Velvety Texture: Olive oil creates a moist, tender crumb that stays fresh for days.
- Simple Yet Elegant: Easy to make but fancy enough for a special occasion.
Wait… Does this cake actually taste like olive oil?
The flavor of your cake will depend on the type of olive oil you choose, but don’t worry—this recipe won’t leave you with an overpowering olive oil taste.
What Olive Oil To Choose
I used a mixture of light olive oil & extra virgin in equal parts for a subtle, delicate flavor. It adds a touch of richness that perfectly complements the citrus, acting as the secret ingredient that brings everything together.
For a richer, more robust olive flavor, opt for pure extra virgin olive oil. If you prefer a subtler taste, light olive oil offers a milder, more delicate profile.
Ingredient Notes
- Superfine Sugar/Granulated Sugar:
- Best Choice: Superfine sugar dissolves easily for a smooth batter.
- Substitutions: Use regular granulated sugar if needed.
- Eggs:
- Best Choice: Large, fresh eggs at room temperature for better volume.
- Substitutions: Use flax eggs (1 tbsp flaxseed + 2.5 tbsp water per egg) for a vegan version.
- Citrus Zest and Juice:
- Best Choice: Organic oranges, lemons, and tangerines for the best flavor and pesticide-free zest.
- Substitutions: Bottled juice in a pinch, but fresh is recommended.
- Olive Oil:
- Best Choice: Extra virgin olive oil for a stronger flavor or light olive oil for a lighter profile.
- Substitutions: Neutral oils like grapeseed or canola work, but the flavor won’t be the same.
Step By Step Instructions
You can find the full, printable recipe at the bottom of this post (click the button above), but you can read a summary with step-by-step instructions and photos for each step below.
Generously grease a 10-cup bundt pan with butter or oil and dust with flour. Preheat the Oven: to 350°F (180°C).
In a bowl, whisk together sugar, eggs, and citrus zest until thick and pale (8–10 minutes).
Gradually add citrus juice and olive oil.
Sift all-purpose flour, baking powder, and salt into the wet mixture. Mix until just combined.
Pour batter into the prepared pan. Bake for 35–40 minutes, or until a cake tester comes out clean.
Let cool for 5 minutes, then invert onto a rack to cool completely.
To make the glaze whisk together powdered sugar and citrus juice until smooth. Drizzle over the cooled cake.
Erren’s Top Tips
- Properly grease your pan and ensure it’s in good condition to prevent sticking.
- Look for extra virgin olive oil labeled “cold-pressed” for the freshest flavor.
- Use room-temperature eggs for a fluffier batter.
- Use a microplane zester to save time grating citrus zest.
- Don’t hold back on the zest—it adds a burst of flavor that makes all the difference.
- Avoid over-mixing the batter after adding the flour, as this can lead to a gummy texture.
- Let the cake cool slightly in the pan before carefully removing it.
Storage & Freezing Instructions ❄
Storage: Keep in an airtight container at room temperature for up to 3 days.
Freezing: Wrap slices individually in plastic wrap and freeze for up to 2 months.
Other Great Lemon Recipes
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Recipe
Citrus Olive Oil Cake
Ingredients
- 1½ cups superfine sugar (or granulated sugar)
- 5 large eggs
- 1 tablespoon citrus zest (I used 1 orange and 1 lemon)
- ½ cup freshly squeezed citrus juice (I used 1 orange 1 lemon and 5 tangerines)
- ½ cup olive oil
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
For the glaze:
- ½ cup powdered sugar
- 3 tablespoons fresh citrus juice (I used 4 tangerines)
Instructions
- Pre-heat the oven to 350F/180C
- Generously grease a 10 cup bundt pan.
- Place the sugar, eggs, and zest in a bowl and whisk (about 8-10 minutes) until thick and pale.
- Add the juice and olive oil until combined.
- Add the flour, salt, and baking powder and mix until just combined (do not over mix).
- Pour the batter into the prepared pan.
- Bake 35-40 minutes or until a cake tester comes out clean.
- Place on a cooling rack for 5 minutes until carefully turning out onto the rack to cool completely.
For the glaze:
- Whisk together the sugar and enough juice to make a drizzling consistency until smooth.
- Drizzle onto the cooled cake.
Tips
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