Moist Olive Oil Citrus Cake (Printable Version)

A moist and fragrant cake featuring olive oil and fresh citrus juices with zesty flavors.

# Ingredient List:

→ Wet Ingredients

01 - 1 cup extra-virgin olive oil
02 - 3 large eggs, room temperature
03 - 1 cup freshly squeezed orange juice (from about 2 oranges)
04 - 2 tablespoons freshly squeezed lemon juice
05 - 1 tablespoon finely grated orange zest
06 - 1 tablespoon finely grated lemon zest
07 - 1 teaspoon vanilla extract

→ Dry Ingredients

08 - 2 cups all-purpose flour
09 - 1 1/4 cups granulated sugar
10 - 1 1/2 teaspoons baking powder
11 - 1/2 teaspoon baking soda
12 - 1/2 teaspoon fine sea salt

→ Optional Topping

13 - Powdered sugar, for dusting
14 - Extra citrus zest, for garnish

# How to Make It:

01 - Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
02 - In a large bowl, whisk together olive oil, eggs, orange juice, lemon juice, orange zest, lemon zest, and vanilla extract until the mixture is smooth and homogenous.
03 - In a separate bowl, sift together the flour, sugar, baking powder, baking soda, and salt for even distribution.
04 - Gradually fold the dry ingredients into the wet mixture using a spatula, stirring gently until just combined to avoid overmixing.
05 - Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake for 38 to 42 minutes, or until a toothpick inserted in the center comes out clean.
06 - Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
07 - Dust the cooled cake with powdered sugar and garnish with extra citrus zest, if desired, before serving.

# Expert Advice:

01 -
  • The olive oil keeps it incredibly moist for days without feeling heavy or greasy.
  • Citrus zest and juice make every bite bright and aromatic, almost perfumed.
  • It comes together in one bowl with no mixer, so cleanup is quick and easy.
  • The natural antioxidants and vitamin C make it feel a little less guilty as dessert goes.
02 -
  • Do not skip the parchment paper or you will spend 20 minutes trying to pry the cake out in pieces.
  • Room temperature eggs are crucial, cold eggs do not blend well with olive oil and the batter can split.
  • Stop mixing the moment the flour disappears, overworking the batter will turn it dense and rubbery.
  • Check the cake at 38 minutes because ovens vary and overbaking dries it out fast.
03 -
  • Zest your citrus before juicing it, trying to zest a juiced lemon is nearly impossible and frustrating.
  • Use a microplane for the zest to avoid any bitter white pith sneaking into the batter.
  • Let the cake cool completely before dusting with powdered sugar or it will melt and disappear into the surface.
  • If the top browns too quickly, tent it loosely with foil halfway through baking to protect it.

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