Oh, where do I even begin with this olive oil citrus cake? It feels like ages ago that I first stumbled upon a recipe that promised a cake made with olive oil and bursting with bright citrus notes. I was a bit skeptical, honestly. Growing up, cakes were always butter-based, rich and decadent, and the idea of using olive oil felt… well, different. But let me tell you, the moment this cake emerged from the oven, filling my kitchen with the most intoxicating aroma of sweet oranges and lemons, I knew I was hooked. It’s become my absolute go-to for everything from a quick afternoon pick-me-up to something a little more special when friends pop over unexpectedly. It’s not just a cake; it’s sunshine in edible form, and it’s so ridiculously simple, even on those nights when you’re exhausted but still craving something sweet, this olive oil citrus cake is a lifesaver. Forget complicated steps and endless ingredients; this beauty is all about pure, unadulterated flavor and ease.
What Is Olive Oil Citrus Cake?
So, what exactly is this magical olive oil citrus cake? Think of it as the sophisticated, yet incredibly approachable cousin to your everyday pound cake or sponge. Instead of relying on butter for its richness and tenderness, we’re using good quality olive oil. And don’t worry, it doesn’t taste like salad dressing! A good extra virgin olive oil imparts a wonderfully subtle fruitiness and an incredibly moist crumb that butter just can’t quite replicate. Then we layer in the zingy punch of fresh citrus – usually a combination of orange and lemon zest and juice – which cuts through the richness and makes every bite feel light and refreshing. It’s essentially a one-bowl wonder (mostly!), bringing together simple pantry staples with a few fresh ingredients to create something truly spectacular. It’s a testament to how humble ingredients, when treated with a little love, can create pure magic in the kitchen.
Why you
Honestly, there are so many reasons why this olive oil citrus cake has earned a permanent spot in my recipe repertoire. First and foremost, the flavor is just out of this world. It’s got this beautiful balance of sweet and tart, with that underlying fruity note from the olive oil that adds such a unique depth. It’s not overly sweet, which I personally love, making it perfect for any time of day. And the texture? Oh, the texture! It’s unbelievably moist and tender, thanks to the olive oil. It stays that way for days, which is a huge win in my book because nobody likes a dry cake! Then there’s the sheer simplicity of it all. I can whip this up in under 15 minutes of active time, which is a lifesaver when I’m rushing to get dinner on the table or when unexpected guests arrive. It’s also incredibly cost-effective. Olive oil and citrus are pantry staples for most of us, and the other ingredients are equally common and affordable. What I love most about this is its versatility; it’s fantastic on its own, dusted with a little powdered sugar, or even with a light glaze. It’s the kind of cake that feels a little bit fancy but is so easy to make, you’ll feel like you’re cheating. It’s a far cry from some of those elaborate cakes that require chilling time and multiple steps; this olive oil citrus cake is just pure joy, minus the fuss.
How to Make Olive Oil Citrus Cake
Quick Overview
This cake is all about simplicity and letting great ingredients shine. You’ll whisk together your wet and dry ingredients, pour them into a prepared pan, and bake until golden and fragrant. The secret is the quality of your olive oil and the fresh citrus zest. It’s a straightforward process that yields a surprisingly elegant result, proving that you don’t need to be a pastry chef to create something truly delicious. The minimal fuss makes it an ideal recipe for weeknights or when you need a quick dessert fix.
Ingredients
For the Main Batter:
Here’s what you’ll need to get started on the star of the show. I always try to use a good quality extra virgin olive oil here; it really makes a difference in the final flavor. Look for one that has a nice fruity aroma. For the citrus, using both the zest and the juice of fresh oranges and lemons is key to getting that bright, zesty punch. You’ll need about 1.5 cups of all-purpose flour, 1.5 teaspoons of baking powder for lift, and 1/2 teaspoon of salt to balance the sweetness. For sweetness, about 1 cup of granulated sugar should do the trick. And of course, 3 large eggs and 1 teaspoon of vanilla extract to round out the flavors.
For the Filling:
While this cake is delicious on its own, some of my favorite versions have a little something extra nestled inside. A simple combination of finely chopped nuts (like almonds or walnuts), a sprinkle of cinnamon, and a tablespoon or two of brown sugar can be layered in for a delightful surprise. If you’re feeling extra indulgent, a thin layer of good quality marmalade or even some fresh berries can be swirled in right before baking. It’s entirely optional, but it adds another dimension of flavor and texture that people rave about!
For the Glaze:
This is my favorite part! It’s so simple but elevates the cake to another level. You’ll need about 1 cup of powdered sugar, sifted to avoid lumps. Then, we add the citrus element again – about 2-3 tablespoons of fresh lemon or orange juice. You want the glaze to be thick enough to coat the back of a spoon but still pourable. You can adjust the consistency by adding a little more powdered sugar if it’s too thin, or a tiny splash more juice if it’s too thick. For an extra kick, a little bit of citrus zest mixed into the glaze is divine.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get our oven ready. Preheat it to 350°F (175°C). I like to use a standard 9×5 inch loaf pan for this cake. Grease it generously with butter or non-stick spray, and then dust it with a little flour. Tap out any excess flour. This might seem like a small step, but it’s crucial for ensuring your gorgeous olive oil citrus cake slides right out without sticking. I usually also line the bottom with a piece of parchment paper – it’s my little insurance policy against a stuck cake!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together your 1.5 cups of all-purpose flour, 1.5 teaspoons of baking powder, and 1/2 teaspoon of salt. Giving these a good whisk ensures that the leavening agent (baking powder) and salt are evenly distributed throughout the flour. This means you won’t end up with pockets of saltiness or a cake that doesn’t rise evenly. It’s a simple step, but it really sets you up for success.
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together 3 large eggs, 1 cup of granulated sugar, 1 teaspoon of vanilla extract, and your citrus zest. I love to really rub the zest into the sugar and eggs with my fingers – it releases all those amazing fragrant oils! Then, slowly drizzle in 1/2 cup of good quality extra virgin olive oil while whisking continuously. Finally, stir in about 1/4 cup of fresh orange or lemon juice (or a mix of both!). You want everything to be well combined and emulsified.
Step 4: Combine
Now for the magic moment: combining the wet and dry ingredients. Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or a wooden spoon, gently fold them together until *just* combined. Be careful not to overmix here! A few streaks of flour are perfectly fine. Overmixing can develop the gluten in the flour too much, leading to a tougher cake. We’re going for tender and moist, remember?
Step 5: Prepare Filling (Optional)
If you’re adding a filling, now’s the time to get it ready. For a nutty swirl, mix about 1/2 cup of chopped nuts with 1 tablespoon of brown sugar and 1/2 teaspoon of cinnamon. If you’re using marmalade, just have it ready. This step is purely for adding a little something extra, so don’t stress if you skip it!
Step 6: Layer & Swirl
Pour about half of your olive oil citrus cake batter into the prepared loaf pan. If you’re using a filling, gently sprinkle it over the batter. Then, pour the remaining batter on top. If you’re swirling marmalade, dollop spoonfuls over the top and use a knife or skewer to gently swirl them through the batter. This step is where you can get a little artistic! Don’t overdo the swirling, though, or you’ll lose the distinct layers.
Step 7: Bake
Place the pan in your preheated oven and bake for about 45-55 minutes. The exact time will depend on your oven, of course. You’ll know it’s done when a wooden skewer or toothpick inserted into the center comes out clean, and the top is beautifully golden brown. The aroma filling your kitchen at this point is pure bliss!
Step 8: Cool & Glaze
Once baked, let the cake cool in the pan for about 10-15 minutes. This allows it to set up properly. Then, carefully invert it onto a wire rack to cool completely. Patience is key here! Once it’s completely cool, it’s time for the glaze. In a small bowl, whisk together the powdered sugar and citrus juice until you have a smooth, drizzle-able consistency. Drizzle this over the top of your cooled cake. Let the glaze set for a bit before slicing. If you’re planning to store it unfrosted, that’s perfectly fine too!
Step 9: Slice & Serve
Once the glaze has set, it’s time to slice into your masterpiece! A sharp knife will give you clean slices. Serve it at room temperature for the best flavor and texture. This olive oil citrus cake is wonderful all by itself, but it also pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream if you’re feeling decadent.
What to Serve It With
This olive oil citrus cake is so versatile, it fits into almost any meal or occasion! For a lovely Breakfast treat, I love serving it with a strong cup of coffee or a warm mug of Earl Grey tea. A thin slice is just enough to feel indulgent without being heavy. For a more festive Brunch spread, I’ll often dust it with a little powdered sugar or add that simple citrus glaze I mentioned. It looks beautiful on a tiered stand, alongside fresh fruit and maybe even a mimosa! When we have it as Dessert, it’s usually after a lighter meal. A small wedge with a dusting of powdered sugar and perhaps a few fresh raspberries on the side is perfect. Sometimes, if we’ve had a really rich dinner, this light, zesty cake is exactly what we need. And for those spontaneous Cozy Snacks? This is my go-to. Cut a generous slice, maybe warm it up *very* slightly in the microwave (just a few seconds!), and pair it with a glass of cold milk. It’s pure comfort food, elevated. My family has a tradition of having a slice with a glass of iced green tea on a warm afternoon, and it just feels like summer has arrived.
Top Tips for Perfecting Your Olive Oil Citrus Cake
I’ve made this olive oil citrus cake more times than I can count, and over the years, I’ve picked up a few tricks that I think make it even better. First, for the citrus, really take the time to zest those fruits well. The oils are concentrated in the peel, and zesting directly into your sugar and eggs helps release those incredible aromas and flavors. Don’t be afraid to really get in there with your zester! Regarding the olive oil, I know I’ve said it before, but a good quality, fruity extra virgin olive oil really makes a difference. If you use a very mild or generic olive oil, you’ll get a moist cake, but you’ll miss out on that delightful subtle fruitiness that makes this cake so special. For the mixing, I cannot stress enough: do not overmix. Once the wet and dry ingredients come together, mix just until you don’t see any dry flour. A few lumps are actually okay! Overmixing is the number one culprit for a tough cake, and with a cake this naturally moist, you want to keep that tenderness. If you’re adding a filling, like nuts or a swirl of jam, don’t go too heavy-handed. A little goes a long way, and you don’t want it to make the cake soggy or too dense. For baking, I always test for doneness with a toothpick, but I also like to give the cake a gentle touch in the center. It should spring back slightly. If you’re unsure, err on the side of slightly underbaking rather than overbaking; a minute or two less is better than a dry cake. And the glaze! My secret for a perfect glaze consistency is to start with the juice and add powdered sugar very slowly, whisking well after each addition. You’re looking for a thick but pourable consistency. If it gets too thin, just add a bit more powdered sugar. If it’s too thick, a tiny splash more juice. Some days, I’ll even add a little almond extract to the glaze for a different flavor profile, which is wonderful. And if you’re using a bundt pan instead of a loaf pan, just be aware that baking times might be a little different, so keep an eye on it!
Storing and Reheating Tips
The beauty of this olive oil citrus cake is how well it keeps its moisture, making it perfect for making ahead. If you’re planning to enjoy it within a day or two, storing it at Room Temperature is absolutely fine. Just make sure it’s completely cooled, and then wrap it tightly in plastic wrap or store it in an airtight container. It should stay wonderfully fresh for about 2-3 days. If you’ve glazed it, I find it’s best to let the glaze set completely before wrapping. For longer storage, the Refrigerator is your friend. Wrap the cooled cake well (I usually use a layer of plastic wrap followed by a layer of foil) and it should keep for up to a week. The texture might firm up a bit in the fridge, but don’t worry, it’s easily fixed! To reheat, you can simply let it come to room temperature on the counter for about 30-60 minutes. Or, for a quick warm-up, pop a slice in the microwave for 10-15 seconds. It brings back that lovely fresh-baked texture beautifully. I haven’t personally frozen this cake, but based on its moistness, I imagine it would freeze quite well. For Freezer Instructions, I’d recommend wrapping it extremely well – at least two layers of plastic wrap, followed by a layer of aluminum foil or a freezer-safe bag. It should keep in the freezer for up to 2-3 months. Thaw it overnight in the refrigerator, then let it come to room temperature before serving. For the glaze, I usually prefer to glaze the cake *after* it’s thawed and come to room temperature, just to ensure the glaze is fresh and vibrant.
Frequently Asked Questions
Final Thoughts
So there you have it, my absolute favorite olive oil citrus cake. I truly hope you give this recipe a try. It’s the kind of cake that brings a little ray of sunshine into your day, no matter what. It’s proof that you don’t need a ton of fancy ingredients or complicated techniques to make something incredibly delicious and satisfying. It’s the perfect balance of simple and sophisticated, and I just know you’ll love its tender crumb and vibrant citrus flavor as much as my family and I do. If you’re a fan of this citrusy goodness, you might also enjoy my Lemon Poppy Seed Bread or my Orange Almond Biscotti for more bright, zesty flavors. I can’t wait to hear how yours turns out! Please leave a comment below and let me know your thoughts, or share your own creative twists. Happy baking!
Olive Oil Citrus Cake
Ingredients
Main Ingredients
- 1.33 cups extra-virgin olive oil
- 3 large eggs
- 1.25 cups whole milk
- 1.5 tablespoons grated orange zest
- 0.25 cup freshly squeezed orange juice
- 0.25 cup Grand Marnier or other orange liqueur
- 1.75 cups granulated sugar
- 2 cups all-purpose flour
- 1.5 teaspoons kosher salt
- 0.5 teaspoon baking powder
- 0.5 teaspoon baking soda
- confectioners’ sugar for dusting
Instructions
Preparation Steps
- Preheat oven to 325°F (160°C). Line the base of a 9-inch springform pan with parchment paper. Grease the parchment paper and the sides of the pan very well with cooking spray. Set aside.
- In a large bowl, add the olive oil and eggs. Whisk well to emulsify and incorporate.
- Add the milk, orange zest, orange juice, and Grand Marnier. Whisk to incorporate.
- Add the granulated sugar and whisk to incorporate.
- Add the flour, salt, baking powder, and baking soda. Whisk until just incorporated. Do not overmix. The batter will be on the thin side; this is normal.
- Pour the batter into the prepared pan. Place the pan on a baking sheet to catch any potential leaks from the springform pan. Bake for about 70 to 75 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Start checking after 60 minutes as oven temperatures vary.
- Allow the cake to cool in the springform pan for about 1 hour before carefully releasing the sides. Transfer the cake to a wire rack to finish cooling completely.
- Dust with confectioners’ sugar just before serving.
