This Citrus Olive Oil Cake is a delightful harmony of bright, zesty flavors and moist, tender crumb. Infused with fresh citrus and rich olive oil, it’s a dessert that feels both indulgent and wholesome. The golden crust gives way to a soft, aromatic interior, making every bite a sensory treat. Perfect for any occasion, it’s a cake that impresses without being fussy.
With just 25 minutes of prep and a little over an hour in the oven, this recipe is as effortless as it is rewarding. The citrus notes shine through, balanced by the subtle richness of olive oil, creating a dessert that’s refreshing yet deeply satisfying. Serve it warm or at room temperature for a dessert that’s sure to become a favorite.
What You’ll Need for Citrus Olive Oil Cake
- 3 ½ cups (17½ oz/497g) all-purpose flour (spooned and leveled for accuracy)
- 1 ½ teaspoons baking powder
- 1 ¾ teaspoons salt
- 5 large eggs (room temperature for best results)
- 3 cups (24 oz/675g) granulated sugar
- 1 ½ cups (12 fl oz/340ml) extra virgin olive oil (use a fruity, high-quality oil for best flavor)
- 1 ½ cups (12 fl oz/340ml) orange juice (freshly squeezed preferred)
- Zest of 2 lemons (finely grated)
- Powdered sugar (for dusting before serving)
How to Make Citrus Olive Oil Cake
- Preheat the oven to 350°F (180°C). Grease and flour a bundt cake pan thoroughly to prevent sticking.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl or the bowl of a stand mixer, beat the eggs and sugar on high speed for about 3 minutes, until the mixture is pale and fluffy.
- Add the olive oil, orange juice, and lemon zest to the egg mixture. Beat on medium speed until fully combined.
- Gradually add the flour mixture in three increments, scraping down the sides of the bowl after each addition to ensure even mixing.
- Pour the batter into the prepared bundt pan, spreading it evenly.
- Bake on the middle rack of the oven for about 75 minutes, or until a wooden skewer inserted into the cake comes out clean. (If the top starts to brown too quickly, loosely cover it with foil.)
- Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
- Just before serving, dust the cake with powdered sugar for a finishing touch.
- Store in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months for longer storage.
Perfect Pairings: Sauce and Topping Ideas
Elevate your Citrus Olive Oil Cake with a drizzle of honey or citrus glaze for added sweetness. For a tangy twist, try a dollop of whipped mascarpone or a scoop of lemon sorbet. Fresh berries or a sprinkle of toasted almonds can also add a delightful crunch and burst of flavor.
Serve It Right: Presentation Tips
Slice the cake into even wedges and dust generously with powdered sugar for a classic look. Pair it with a cup of hot tea or coffee for a cozy treat. For a brunch spread, serve alongside a platter of fresh fruit or a light yogurt parfait to balance the richness of the cake.
Keep It Fresh: Storage and Reheating Tips
Store your cake in an airtight container at room temperature for up to 5 days. To freeze, wrap individual slices in plastic wrap and place them in a freezer-safe bag for up to 2 months. Thaw at room temperature or gently warm in the oven at 300°F (150°C) for 5-10 minutes to revive its freshness.
Mix It Up: Recipe Variations
Experiment with different citrus flavors by swapping orange juice for grapefruit or lime juice. Add a handful of poppy seeds or chopped pistachios to the batter for extra texture. For a boozy twist, soak the cake with a citrus liqueur like Grand Marnier before serving.
Baking Made Easy: Equipment Guidance
Use a non-stick bundt pan for easy release, and don’t forget to grease and flour it thoroughly. A stand mixer or hand mixer will make beating the eggs and sugar a breeze. Keep a wooden skewer handy to test for doneness—it should come out clean when the cake is fully baked.
Citrus Olive Oil Cake
Ingredients
- 3 ½ cups all-purpose flour (17½oz/497g)
- 1 ½ teaspoons baking powder
- 1 ¾ teaspoons salt
- 5 large eggs
- 3 cups granulated sugar (24oz/675g)
- 1 ½ cups extra virgin olive oil (12floz/340ml)
- 1 ½ cups orange juice (12floz/340ml)
- Zest of 2 lemons
- Powdered sugar for serving
Instructions
- Preheat the oven to 350°F (180°C) and grease and flour a bundt cake pan.
- In a bowl, whisk flour, baking powder, and salt.
- In a large bowl or the bowl of a stand mixer, beat eggs and sugar on high for about three minutes, until pale and fluffy.
- Pour in the olive oil, orange juice, and lemon zest and beat until fully combined.
- Add the flour mixture in three increments, scraping down the sides of the bowl each time to ensure even mixing.
- Pour the batter into your prepared pan and bake on a middle rack of your oven for about 75 minutes, or until a wooden skewer inserted into the cake comes out clean. (If the top starts to brown before the cake is done, cover the top loosely with foil.)
- Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- Just before serving, dust with powdered sugar.
- Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze in an airtight container for up to two months.
