Bright, zesty, and boasting an unbelievably tender crumb, this Citrus Olive Oil Cake is sunshine on a plate. With fragrant notes from fresh orange and lemon, a subtle richness from extra virgin olive oil, and a delightful tang from Greek yogurt, this Mediterranean-inspired treat is everything you crave in a homemade cake — easy, impressive, and bursting with flavor. Whether you’re looking for a unique dessert for entertaining, an afternoon coffee companion, or simply a not-too-sweet snack, Citrus Olive Oil Cake hits the sweet spot every time.
Ingredients You’ll Need
Ingredients You’ll Need
The magic of Citrus Olive Oil Cake is in its simplicity: each ingredient plays a special part, delivering unmatched moisture, citrus aroma, or that signature Mediterranean charm. Here’s what brings it all together.
- All-purpose flour: Gives the cake its structure while keeping it light and fluffy.
- Baking powder: Provides lift, helping the cake rise beautifully as it bakes.
- Baking soda: Works with the acidic yogurt and citrus juice for extra tenderness.
- Salt: Balances the sweetness and intensifies the citrus flavor.
- Granulated sugar: Sweetens the cake just enough while keeping it moist.
- Eggs: Bind everything together and contribute to that irresistibly rich texture.
- Extra virgin olive oil: The heart of this cake — adds incredible moisture and a subtly fruity depth.
- Plain Greek yogurt: Makes the crumb soft and adds a wonderful tang.
- Fresh orange juice: Oozes sunshine into every bite for that citrusy punch.
- Fresh lemon juice: Lifts the flavor with crisp, tart brightness.
- Orange zest: Infuses the cake with fragrant aromatics.
- Lemon zest: Intensifies the citrus notes and keeps the cake tasting lively.
- Vanilla extract: Ties all the flavors together and rounds out the citrus harmony.
- Powdered sugar for dusting (optional): A pretty, sweet finish that’s picture-perfect for serving.
How to Make Citrus Olive Oil Cake
Step 1: Prepare Your Pan and Preheat
Start by preheating your oven to 350°F (175°C), then grease a 9-inch round cake pan or line it with parchment paper. This ensures your Citrus Olive Oil Cake releases easily with perfectly golden edges, setting the stage for a beautiful bake.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Mixing the dry ingredients first guarantees even distribution of the leavening agents and salt, so your cake bakes up uniformly tender.
Step 3: Whisk Sugar and Eggs
In a large mixing bowl, whisk the granulated sugar and eggs together until the mixture is pale and slightly thickened. This step infuses air for a lighter crumb and dissolves the sugar, leading to a smooth, melt-in-your-mouth Citrus Olive Oil Cake.
Step 4: Add Olive Oil
Slowly stream in the extra virgin olive oil, whisking as you go. This is where the magic happens — the oil creates luxurious moisture and brings out the cake’s distinct Mediterranean character.
Step 5: Incorporate Yogurt and Citrus
Next, stir in the Greek yogurt, orange juice, lemon juice, orange zest, lemon zest, and vanilla extract. You’ll see the batter become wonderfully aromatic and creamy, setting up your Citrus Olive Oil Cake for pure citrusy bliss.
Step 6: Combine Wet and Dry Mixtures
Gently add the dry ingredients to the wet mixture, stirring just until combined. Avoid over-mixing; you want a tender crumb, not a dense cake. If you see a few streaks of flour, that’s perfectly fine — they’ll finish blending as the cake bakes.
Step 7: Bake to Perfection
Pour the batter into your prepared pan, smoothing the top. Slide it into the oven and bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will smell like a citrus grove in full bloom!
Step 8: Cool and Finish
Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, dust with powdered sugar if desired. Your Citrus Olive Oil Cake is now ready to be the star of the table!
How to Serve Citrus Olive Oil Cake
Citrus Olive Oil Cake Garnishes
A simple shower of powdered sugar is the classic move, but this cake also loves extra flair — try adorning the top with thin twists of candied citrus peel, scattered fresh berries, or a dollop of lightly whipped cream. These touches elevate both the look and the taste, making each slice feel like a little celebration.
Side Dishes
Citrus Olive Oil Cake is lovely on its own, but pairing it with a side of vanilla bean ice cream, lemon sorbet, or fresh fruit salad takes it to another level. Try it alongside a cup of dark coffee or herbal tea for contrast, or with a glass of dessert wine for a truly Mediterranean dessert course.
Creative Ways to Present
For special occasions, slice your Citrus Olive Oil Cake into small squares, stack them for a modern look, or serve individual portions with a little drizzle of honey and a sprinkle of pistachios. Mini cakes, baked in muffin tins, make adorable personal treats — perfect for brunches or gift baskets.
Make Ahead and Storage
Storing Leftovers
This cake is fabulously moist, so leftovers keep well! Just wrap any remaining Citrus Olive Oil Cake tightly in plastic wrap or store in an airtight container at room temperature. It will stay fresh for 2–3 days, never losing that amazing citrusy aroma and soft crumb.
Freezing
If you want to make the cake ahead or have extra, you’re in luck: Citrus Olive Oil Cake freezes beautifully. Wrap individual slices or the entire (cooled) cake snugly in plastic and foil, then freeze for up to 2 months. Thaw overnight at room temperature before serving for best results.
Reheating
To enjoy that just-baked coziness, gently warm a slice in the microwave for 10–15 seconds, or in a low oven wrapped in foil. This revives both the scent and the texture, making your leftover Citrus Olive Oil Cake taste like it was made that day.
FAQs
Can I use a different type Dessert
While you could substitute a mild vegetable oil, extra virgin olive oil gives the cake its distinctive flavor and extraordinary moisture. If you want to switch things up, try a mild, fruity olive oil for a subtler taste, but traditional neutral oils won’t deliver the same Mediterranean magic.
Is it possible to make Citrus Olive Oil Cake dairy-free?
Absolutely! Swap the Greek yogurt for a dairy-free yogurt alternative like coconut or almond milk yogurt. Just be sure to pick an unsweetened option to keep the tang and moisture without overpowering the citrus flavors.
Can I use bottled citrus juice or does it need to be fresh?
Freshly squeezed juice really makes a difference in the flavor and aroma, bringing those bright, natural citrus notes to life. Bottled juice can sometimes taste flat or too sweet, so I always recommend reaching for fresh oranges and lemons if you can.
What’s the best way to zest citrus fruits?
Using a microplane or fine grater yields the best results — you just want the colorful outer layer, not the bitter white pith underneath. Zest directly over the mixing bowl to catch all those flavorsome oils and get the most fragrant punch for your Citrus Olive Oil Cake.
How can I prevent my cake from sticking to the pan?
Be sure to thoroughly grease your cake pan or line it with parchment paper, pressing the liner so it fits snugly. Let the cake cool for about 10 minutes before turning it out, and run a knife around the edge to loosen any stubborn spots. This ensures picture-perfect slices every time.
Final Thoughts
If you’re ready to bring a burst of sunshine to your baking routine, give this Citrus Olive Oil Cake a spot in your kitchen. It’s cheerful, easy to make, and a crowd-pleaser that’s just waiting to be shared. Your friends and family will love every zesty, moist bite — I know mine do!
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Citrus Olive Oil Cake Recipe
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the bright and sunny flavors of this Citrus Olive Oil Cake. Bursting with the zesty essence of oranges and lemons, this moist and tender cake is a delightful treat for any occasion.
Ingredients
Dry Ingredients:
- 1 ½ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
Wet Ingredients:
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup extra virgin olive oil
- ½ cup plain Greek yogurt
- ¼ cup fresh orange juice
- 2 tbsp fresh lemon juice
- 1 tbsp orange zest
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven and prepare pan: Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan or line with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Combine wet ingredients: In a large bowl, whisk sugar and eggs until pale. Slowly whisk in olive oil, then stir in yogurt, juices, zests, and vanilla.
- Combine wet and dry ingredients: Add the dry ingredients to the wet ingredients and mix until just combined.
- Bake: Pour the batter into the prepared pan and bake for 35–40 minutes until a toothpick comes out clean.
- Cool and serve: Cool in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar before serving if desired.
Notes
- This cake is extra moist and stays fresh for days.
- Try using blood orange or Meyer lemon for a unique flavor twist.
- Delicious when served with whipped cream or fresh berries.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 18g
- Sodium: 130mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
