This cake is incredibly moist thanks to the olive oil, with a soft texture that stays fresh for days. The citrus adds a vibrant, zesty flavor that balances the sweetness beautifully. It’s simple to prepare, elegant enough for guests, and versatile for different flavor variations.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking powder
Baking soda
Salt
Granulated sugar
Eggs
Olive oil
Fresh orange juice
Lemon juice
Orange zest
Lemon zest
Vanilla extract
Milk or yogurt
Directions
Preheat the oven to 350°F. Grease and line a round cake pan with parchment paper.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In a separate large bowl, whisk eggs and sugar until pale and slightly thickened.
Slowly stream in the olive oil while whisking continuously until fully incorporated.
Add citrus juices, zest, vanilla, and milk or yogurt, mixing until smooth.
Gradually fold in the dry ingredients until just combined.
Pour the batter into the prepared pan and smooth the top.
Bake until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 to 15 minutes, then transfer to a wire rack to cool completely.
Serve as is or with a light dusting of powdered sugar.
Servings and timing
Servings: 8 to 10 slices Prep time: 15 minutes Bake time: 35 to 40 minutes Cooling time: 30 minutes Total time: About 1 hour 25 minutes
Variations
Use only orange or only lemon for a single citrus flavor.
Add a simple citrus glaze on top for extra sweetness.
Incorporate almond flour for a slightly nutty texture.
Add fresh berries to the batter for a fruity twist.
Infuse the cake with herbs like rosemary or thyme for a unique flavor.
Storage/Reheating
Store the cake in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 5 days if needed.
To freeze, wrap tightly and store for up to 2 months.
Bring to room temperature before serving, or warm slightly in the microwave.
FAQs
What type of olive oil should I use?
Use a mild, good-quality olive oil to avoid overpowering the cake.
Can I use bottled citrus juice?
Fresh juice is recommended for the best flavor.
Can I make this cake dairy-free?
Yes, use a dairy-free milk or yogurt alternative.
Why is my cake dense?
Overmixing the batter can make it dense.
Can I add a glaze?
Yes, a simple citrus glaze pairs beautifully with this cake.
Can I make it in a different pan?
Yes, loaf pans or square pans work well, just adjust baking time.
Does olive oil change the taste?
It adds a subtle richness and moisture without being overpowering.
Can I make this ahead of time?
Yes, it stays moist and flavorful for several days.
Can I reduce the sugar?
You can slightly reduce it, but it may affect texture and balance.
What can I serve with this cake?
It pairs well with whipped cream, yogurt, or fresh fruit.
Conclusion
Citrus Olive Oil Cake is a beautifully simple dessert with a moist texture and bright, refreshing flavor. Easy to make and wonderfully versatile, it’s a perfect choice for both everyday treats and special occasions.
This Citrus Olive Oil Cake is a light, moist, and fragrant dessert made with fresh orange and lemon juice, zest, and smooth olive oil. With a tender crumb and bright, refreshing flavor, this citrus olive oil cake recipe is perfect for any occasion.
Author:Catherine
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:1 hour 25 minutes
Yield:8–10 servings
Category:Dessert
Method:Baking
Cuisine:Mediterranean
Diet:Vegetarian
Ingredients
1¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup granulated sugar
3 large eggs
¾ cup olive oil (mild flavor)
¼ cup fresh orange juice
2 tablespoons lemon juice
1 tablespoon orange zest
1 teaspoon lemon zest
1 teaspoon vanilla extract
½ cup milk or yogurt
Instructions
Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, whisk eggs and sugar until pale and slightly thickened.
Slowly stream in olive oil while whisking continuously until fully incorporated.
Add orange juice, lemon juice, zest, vanilla, and milk or yogurt; mix until smooth.
Gently fold in dry ingredients until just combined.
Pour batter into prepared pan and smooth the top.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Serve plain or dust with powdered sugar.
Notes
Use high-quality, mild olive oil for best flavor.Fresh citrus juice and zest provide the brightest taste.Avoid overmixing to keep the cake light and tender.The cake stays moist for several days, making it great for advance baking.
