Name: Citrus Olive Oil Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 1 ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ¾ cup extra virgin olive oil; 1 cup granulated sugar; 3 large eggs; 1 teaspoon vanilla extract; ¼ cup fresh orange juice; 2 tablespoons fresh lemon juice; 1 tablespoon lemon zest; 1 tablespoon orange zest; Optional glaze: 1 cup powdered sugar, 2-3 tablespoons fresh citrus juice (lemon or orange)

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Okay, so listen, I’ve gotta tell you about this Citrus Olive Oil Cake. I know, I know, olive oil in cake sounds kinda…out there, right? But trust me on this! I stumbled on the idea years ago when I was trying to use up some fancy olive oil, and now? It’s a total staple. The bright citrus just *sings* against the richness of the oil. My friends always ask for it! It’s honestly one of the most flavorful cakes I make, and it’s surprisingly simple. What more could you ask for, as a home cook who enjoys baking? I think you’ll love how easy it is, and how incredibly moist and flavorful this cake turns out. Seriously, prepare to be wowed!

Why You’ll Love This Citrus Olive Oil Cake

Okay, so why should you even *bother* making this Citrus Olive Oil Cake? Let me tell you:

It’s unbelievably moist! That olive oil works magic.
The citrus flavor is so bright and fresh, it’s like sunshine in cake form.
It’s crazy easy to make. Seriously, if I can do it, you definitely can.
Perfect for just about any occasion. Got a brunch? This cake. Need a dessert? This cake. Just want cake? THIS CAKE!
It tastes amazing!! What else is there to say?

Seriously, it’s a moist, flavorful cake you will be making forever.

The Key to a Perfect Citrus Olive Oil Cake: Ingredients

Alright, listen up, because good ingredients are KEY! Here’s what you’ll need for this Citrus Olive Oil Cake:

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon fine sea salt
¾ cup extra virgin olive oil (Don’t skimp! Good stuff matters.)
1 cup granulated sugar
3 large eggs (Gotta be large!)
1 teaspoon vanilla extract
¼ cup fresh orange juice
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 tablespoon orange zest

Optional Glaze:

1 cup powdered sugar
2-3 tablespoons fresh citrus juice (lemon or orange)

And that’s it! Pretty simple, huh?

How to Make Citrus Olive Oil Cake: Step-by-Step Instructions

Okay, ready to get baking? Don’t worry, this Citrus Olive Oil Cake is super straightforward. Just follow these steps, and you’ll be golden!

First things first: Preheat that oven to 350°F (175°C). And grease and flour your cake pan. I usually use a 9-inch round, but a loaf pan works great too. Just make sure every nook and cranny is covered, so the cake doesn’t stick!
Whisk together the dry stuff. In a medium bowl, that’s your flour, baking powder, baking soda, and salt. Just give it a good whisk to make sure everything’s evenly distributed. No one wants a mouthful of baking soda, yuck!
Now, for the fun part! In a large bowl, whisk together the olive oil and sugar. Get it nice and combined. It should be kinda thick and glossy.
Add the eggs…one at a time! This is important. Whisk well after each one, really get them incorporated. Then stir in the vanilla, orange juice, lemon juice, lemon zest, and orange zest. Wow, that citrus is gonna smell amazing!
Alright, time to mix the wet and dry. Gradually add the dry ingredients to the wet, mixing until *just* combined. This is key! Don’t overmix, or you’ll end up with a tough cake. A few streaks of flour are okay. Seriously, stop mixing when you think you have enough.
Pour the batter into your prepared pan. Spread it out evenly. Bake for 30-35 minutes for a round cake, or 40-45 minutes for a loaf pan. You’ll know it’s done when a wooden skewer inserted into the center comes out clean.
Let it cool! This is the hardest part, I know. Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool *completely*. Don’t even think about glazing it before it’s cool!
Glaze it (if you want!). Whisk together powdered sugar with citrus juice until smooth. Drizzle that goodness all over the cooled cake. Now, dig in!

Tips for the Best Citrus Olive Oil Cake

Okay, so you wanna make this Citrus Olive Oil Cake *amazing*, right? I’ve got a few secrets up my sleeve that’ll take it from “pretty good” to “OMG, can I have another slice?”

Olive Oil Matters: Seriously, don’t grab the cheap stuff. A good extra virgin olive oil makes a HUGE difference. It should taste fruity and maybe a little peppery. That flavor bakes right into the cake.
Zest Like a Pro: When you’re zesting those lemons and oranges, only get the colored part. That white pith underneath? Bitter city! And zest *before* you juice. Trust me on this one.
Pan Prep is Key: Even if you have a non-stick pan, grease and flour it. I’ve had too many cakes stick to take any chances. You can line the bottom with parchment paper too, if you’re feeling extra cautious.
Don’t Overbake!: This isn’t a dry cake kinda situation. Start checking for doneness a couple of minutes before the timer goes off. A toothpick should come out with just a few moist crumbs.

Following these tips will give a gorgeous cake that your family and you will like!

Variations on This Citrus Olive Oil Cake Recipe

Okay, so you’ve made the basic Citrus Olive Oil Cake and loved it, right? Now it’s time to get a little crazy and mix things up! The best part about this recipe is how adaptable it is. I mean, seriously, the possibilities are endless!

Lemon Olive Oil Cake: Swap out the orange juice and zest for lemon. Instant sunshine!
Orange Olive Oil Cake: Go all in on the orange! Use different types of oranges like Blood Orange for color.
Grapefruit Olive Oil Cake: Okay, this one’s a little more daring, the grapefruit’s tang is amazing.
Add some herbs: Rosemary or thyme pair beautifully with citrus in general in a sweet cake.
Nuts or chocolate chips: Fold in some chopped walnuts, pecans, or even chocolate chips.

Honestly, just play around! Have fun! That’s really all there is to creating the best *Citrus Olive Oil Cake* for you!

Serving Suggestions for Your Citrus Olive Oil Cake

So, you’ve got this gorgeous Citrus Olive Oil Cake… now what? Well, you could just eat it straight up (and honestly, I wouldn’t blame you!). But if you wanna get a little fancy, here are a few of my favorite ways to serve it:

A dollop of whipped cream. Light and fluffy!
Fresh berries… strawberries, raspberries, blueberries. All amazing! A little bit of their juice soaks in.
A scoop of vanilla ice cream. Classic combo!
Honestly it it great with a cup of coffee or tea.

There really is no wrong or right way to eat it!

Storing Your Delicious Citrus Olive Oil Cake

Okay, so you’ve managed *not* to eat the whole cake in one sitting? Impressive! Here’s how to keep your Citrus Olive Oil Cake fresh and yummy.

At room temperature: Keep it in an airtight container, and it’ll be good for up to 3 days.
In the fridge: Pop it in the fridge (still in that airtight container), and it’ll last for about a week.
Freezing: Wrap it up tight (I’m talking plastic wrap AND foil) and it’ll keep in the freezer for a month or two. Just let it thaw completely before you dig in!

Easy peasy!

Citrus Olive Oil Cake: Frequently Asked Questions

Got questions about this Citrus Olive Oil Cake? I got you! Here are some things folks often ask:

Can I use a different type of oil?

Okay, so, while I *really* recommend extra virgin olive oil for the best flavor and texture, you *can* technically use another oil. Just know it’ll change the taste! If you must, go for a neutral oil like canola or grapeseed, but don’t say I didn’t warn you!

Can I make this cake gluten-free?

Yep! Swap the all-purpose flour for a gluten-free blend. I’ve had good luck with a 1:1 replacement, but every blend is different, so just keep an eye on the batter’s consistency. It should still be pourable!

How do I prevent the cake from being too oily?

Good question! Make sure you’re measuring that olive oil carefully! Also, and this is super important, don’t overmix the batter. Overmixing develops the gluten, making the cake tougher, and can sometimes cause the oil to separate out as it bakes.

Can I add a different citrus fruit?

Of course! This Citrus Olive Oil Cake is extremely customizable and you can use anything you want. For example you can follow the Grapefruit Olive Oil Cake Recipe for something more interesting!

Disclaimer

Heads up: Nutrition info is estimated and varies based on brands/ingredients. It’s a helpful guideline, but not a guaranteed exact calculation. Enjoy your cake!