Citrus olive oil cake is a deliciously moist cake full of orange and lemon zest. It has a bright citrus flavor with a crackly top and stays moist for days.
This citrus olive oil cake is a reminder that great baking doesn’t have to be complicated. With just a handful of ingredients and minimal effort, you get a cake that feels thoughtful, balanced, and full of flavor.
It’s the kind of recipe you’ll return to again and again, whether you’re baking for your family or sharing with friends.
Ingredients
- Olive oil
- Eggs
- Granulated sugar
- Vanilla extract
- Lemons
- Oranges
- Salt
- Baking powder
- Baking soda
- All purpose flour
- Whole milk
- Powdered sugar
See recipe card for quantities.
Instructions
To make Citrus Olive Oil Cake, use fresh citrus zest from lemons and oranges. The zest gives the cake its vibrant flavor.
Step 1: In a large mixing bowl, mix together olive oil, eggs, and sugar. Add vanilla, lemon and orange zest, and lemon juice, and whisk briefly to combine.
Step 2: In a separate bowl, mix salt, baking powder, baking soda, and flour. Alternating with milk, gradually add the dry ingredients to the wet ingredients, mixing gently until combined.
Step 3: Pour the batter into the prepared springform pan. Sprinkle 2 tbsp of granulated sugar evenly on top. Bake for 50-55 minutes, or until the cake has risen and is golden on top.
Step 4: Let the cake cool for about 10 minutes in the pan. Then, remove the cake from the pan and transfer it to a cooling rack to cool completely. Once cooled, dust the top with powdered sugar.
Equipment
Storage
Citrus olive oil cake stays moist for 3-4 days at room temperature in an airtight container. It keeps best if stored at room temperature, but can be stored in the fridge for up to 7 days or frozen for up to 3 months when tightly wrapped in foil and plastic. It often tastes better the day after baking
FAQ
The best olive oil for cakes is a mild extra virgin olive oil to compliment the citrus flavor without overpowering it. My go-to olive oil is California Olive Ranch for its mild flavor and mid-price point.
Citrus olive oil cake
- Total Time: 80 minues
- Yield: 8 servings 1x
- Diet: Vegetarian
Ingredients
1 cup olive oil
3 large eggs
1 ½ cups granulated sugar, plus 2 tbsp for sprinkling the top
2 tsp vanilla extract
½ cup lemon juice
zest from 3 lemons and 1 orange
1 tsp salt
½ tsp baking powder
½ tsp baking soda
2 cups all purpose flour
1 cup whole milk
Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F. Grease a 9-inch springform pan well, then line the bottom with parchment paper.
- In a large mixing bowl, whisk together olive oil, eggs, and sugar. Add vanilla, lemon and orange zest, and lemon juice, and whisk briefly to combine.
- In a separate bowl, mix salt, baking powder, baking soda, and flour. Alternating with milk, gradually add the dry ingredients to the wet ingredients, mixing gently until combined. Avoid over-mixing.
- Pour the batter into the prepared springform pan. Sprinkle 2 tbsp of granulated sugar evenly on top. Bake for 50-55 minutes, or until the cake has risen and is golden on top. If the cake is browning too quickly, cover it loosely with foil. Note: Bake time may vary depending on your oven.
- Let the cake cool for about 10 minutes in the pan. Then, remove the cake from the pan and transfer it to a cooling rack to cool completely.
- Once cooled, dust the top with powdered sugar for extra sweetness if desired.
- Prep Time: 20
- Cook Time: 60
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
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