Olive oil cake holds a special place in my heart, and this citrus-forward recipe has become a favorite in my kitchen. The delightful treat is a sunny burst of flavor, combining the vibrant zest of fresh citrus with the rich, velvety notes of extra-virgin olive oil. It’s a cake that’s not only wonderfully moist but also layered with complex, nuanced flavors.
Perfect for any occasion—from a casual brunch with friends to an elegant dinner party—this cake embodies the simplicity and elegance I love in baking. Inspired by Mediterranean cuisine and cherished family recipes, this cake is sure to become a beloved staple in your dessert repertoire.
Ingredients:
1 cup good-quality extra-virgin olive oil
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1.5 cups granulated sugar
3 large eggs, at room temp
1 tablespoon freshly grated lemon zest
1 tablespoon fresh lemon juice
1 tablespoon freshly grated orange or tangerine zest
1 tablespoon juice orange or tangerine juice
1 1/4 cups almond milk, at room temp
Directions:
Preheat oven to 375 and grease 9-inch pan with extra virgin olive oil and flour or nonstick baking spray.
Whisk flour, salt, baking powder, and baking soda together in a medium-sized bowl.
Using hands, press together the citrus zest with the sugar in another large bowl until fragrant and small clumps form.
With an electric stand or hand mixer, beat the sugar, eggs, and lemon zest for about 5 minutes.
As the mixer is still running, drizzle in the oil and citrus juice and beat for another two minutes.
Once incorporated, add the almond milk and flour mixture in halves, gradually beating until all ingredients are fully combined.
Pour into greased pan and bake until skewer comes out clean (40-45 minutes).
Cool on wire rack for 20 minutes and pop out of pan.
Serve immediately with drizzled olive oil, or cover in plastic wrap and freeze.
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