Description
A soft and moist citrus cake made with olive oil, perfect for a special dessert without the fuss.
Ingredients
Cake Ingredients
- 1.5 cups all-purpose flour
- 1.5 tsp baking powder
- 0.5 tsp salt
- 3 large eggs (room temp)
- 1 cup sugar
- 0.75 cups extra virgin olive oil
- Zest of 2 oranges or 1 orange plus 1 lemon citrus zest (Zest brings aromatic flavor.)
- 0.5 cups fresh citrus juice (Use orange or a mixture of orange and lemon.)
- 1 tsp vanilla (optional)
- 2-4 tbsp plain yogurt or sour cream (optional) (For added moisture.)
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan and line the bottom with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In a larger bowl, whisk eggs and sugar for about 30 seconds until pale.
- Slowly whisk in the olive oil, followed by the citrus zest, juice, vanilla, and yogurt if using.
- Add the dry ingredients to the wet mixture and stir gently until just combined.
- Pour the batter into the prepared cake pan.
Baking
- Bake for 35 to 45 minutes, checking for doneness at 35 minutes. A toothpick inserted into the center should come out clean or with a few moist crumbs.
Cooling
- Allow the cake to cool for 15 minutes in the pan before transferring to a wire rack to cool completely.
Notes
Optional toppings include citrus whipped cream, curd swirls, or a simple citrus glaze. Store the unfrosted cake covered at room temperature for 2-3 days, or refrigerate if topped with cream.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Brunch, Dessert
- Cuisine: Mediterranean