Description
Citrus Olive Oil Cake is a moist, tender, and flavorful cake infused with fresh citrus and rich olive oil — perfect as a light dessert or served with tea.
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1 tbsp fresh citrus zest (lemon, orange, or grapefruit)
- 1/3 cup fresh citrus juice
- 1/2 cup extra-virgin olive oil
- 1/4 cup milk or yogurt (optional for added moisture)
- 1 tsp vanilla extract (optional)
- Optional glaze: 1/2 cup powdered sugar + 1–2 tbsp citrus juice
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, whisk eggs with citrus zest, citrus juice, olive oil, milk or yogurt (if using), and vanilla extract until well combined.
- Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30–40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional: Mix powdered sugar with citrus juice to make a glaze and drizzle over the cooled cake.
Notes
Use a mix of citrus zest and juice for more complex flavor.Substitute dairy with plant-based milk or yogurt for a dairy-free version.Add poppy seeds or chopped herbs (like rosemary) for variation.Store tightly covered at room temperature for 2 days or refrigerate for up to 5 days.Great served with whipped cream, berries, or gelato.
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 240
- Sugar: 18g
- Sodium: 140mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
