Citrus Olive Oil Cake Recipe That’s Moist and Bursting with Flavor

Something magical happens when olive oil meets fresh citrus in a cake batter. Unlike butter-based cakes, this citrus olive oil cake delivers an incredibly tender crumb that stays moist for days. I first discovered this recipe during a visit to my grandmother’s Mediterranean kitchen, where she’d whisk together the simplest ingredients to create the most extraordinary desserts.

What makes this cake truly special is its rustic elegance. The olive oil creates a silky texture that perfectly complements the bright, zesty flavor of fresh lemons and oranges. Each bite balances richness with refreshing citrus notes, making it equally perfect for afternoon tea or an elegant dinner party dessert.

This recipe celebrates the beauty of uncomplicated baking. With pantry staples and fresh citrus, you’ll create a cake that’s sophisticated yet comforting, impressive yet approachable. The natural fruitiness of good olive oil enhances rather than competes with the citrus, resulting in a dessert that feels both familiar and wonderfully unique.

Ingredients

For the Cake:

• 1½ cups all-purpose flour
• 1 cup granulated sugar
• 1½ teaspoons baking powder
• ½ teaspoon salt
• ¾ cup extra virgin olive oil (fruity, not too peppery)
• 3 large eggs, room temperature
• 1 cup whole milk
• Zest of 2 lemons
• Zest of 1 large orange
• ¼ cup fresh lemon juice
• 2 tablespoons fresh orange juice
• 1 teaspoon vanilla extract

For the Citrus Glaze:

• 1½ cups powdered sugar
• 3-4 tablespoons fresh lemon juice
• 1 tablespoon fresh orange juice
• 1 teaspoon lemon zest

Substitution Options:

• Gluten-free: Replace flour with 1:1 gluten-free baking flour
• Dairy-free: Use unsweetened almond milk or oat milk
• Vegan: Substitute eggs with ¾ cup unsweetened applesauce
• Lower sugar: Reduce granulated sugar to ¾ cup and use sugar-free powdered sugar for glaze

Time & Planning

• Prep time: 15 minutes
• Baking time: 45-50 minutes
• Total time: 1 hour 15 minutes (including cooling for glaze)

Make-ahead tips: This cake actually improves overnight as the flavors meld. Bake the cake up to 2 days ahead and store covered at room temperature. Add the glaze just before serving for the best presentation.

Time-saving strategy: Zest all citrus fruits first, then juice them. While the cake bakes, prepare your glaze so it’s ready when the cake cools.

How to Make It

1. Prepare Your Pan and Oven

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or springform pan with olive oil, then dust lightly with flour. This prevents sticking while keeping the cake’s flavor profile consistent.

2. Mix the Dry Ingredients

In a large bowl, whisk together flour, sugar, baking powder, and salt. This ensures even distribution and prevents lumps in your final cake.

3. Combine Wet Ingredients

In a separate bowl, whisk the olive oil, eggs, and milk until smooth. The mixture should look creamy and well-combined. Add the citrus zests, juices, and vanilla extract, whisking until fragrant.

4. Create the Batter

Pour the wet ingredients into the dry ingredients. Using a wooden spoon or rubber spatula, gently fold together until just combined. Don’t overmix – a few small lumps are perfectly fine and will disappear during baking.

5. Bake to Perfection

Pour the batter into your prepared pan and smooth the top gently. Bake for 45-50 minutes, until the top is golden brown and a toothpick inserted in the center comes out with just a few moist crumbs.

6. Cool and Glaze

Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack. For the glaze, whisk powdered sugar with citrus juices and zest until smooth. Drizzle over the completely cooled cake.

Nutrition Overview

Per serving (based on 10 servings):

• Calories: approximately 320
• Healthy fats from olive oil: 18g
• Carbohydrates: 42g
• Protein: 5g
• Natural vitamin C from fresh citrus

This cake provides heart-healthy monounsaturated fats from olive oil, along with natural antioxidants from fresh citrus zest. While still a dessert, it offers more nutritional benefits than traditional butter-based cakes.

Healthier Variations

Reduce calories: Substitute half the olive oil with unsweetened applesauce and use a sugar substitute that measures cup-for-cup like regular sugar.

Boost fiber: Replace ½ cup all-purpose flour with almond flour or whole wheat pastry flour for added nutrients and a slightly nuttier flavor.

Lower sugar option: The natural citrus sweetness allows you to reduce the granulated sugar to ¾ cup without significantly affecting texture. The cake will be less sweet but more intensely citrusy.

Serving Ideas

Serve slices with a dollop of Greek yogurt and fresh berries for a lighter presentation. The cake pairs beautifully with Earl Grey tea or a crisp Prosecco for evening entertaining.

For special occasions, garnish with candied citrus peels or fresh mint leaves. The cake also makes an excellent base for a trifle – layer cubes with lemon curd and whipped cream.

This dessert shines at spring brunches, summer garden parties, or any time you want something that feels both comforting and sophisticated.

Common Mistakes & How to Fix Them

Overmixing the batter leads to a tough, dense cake. Fold ingredients just until combined – the batter should look slightly lumpy.

Using poor-quality olive oil can make the cake taste bitter or harsh. Choose a mild, fruity extra virgin olive oil that you’d enjoy in other dishes.

Adding glaze to warm cake causes it to soak in completely rather than creating a beautiful coating. Always wait until the cake is completely cool.

Skipping the zest reduces the citrus impact significantly. The oils in the zest provide much more flavor than juice alone.

Storage & Reheating

Store the glazed cake covered at room temperature for up to 3 days. The olive oil keeps it naturally moist, so refrigeration isn’t necessary unless your kitchen is very warm.

For longer storage, wrap unglazed cake tightly and freeze for up to 3 months. Thaw completely before adding glaze.

This cake rarely needs reheating, but if you prefer it warm, microwave individual slices for 10-15 seconds.

Conclusion

This citrus olive oil cake proves that the most memorable desserts often come from the simplest combinations. The marriage of fruity olive oil and bright citrus creates something truly special – a cake that’s both rustic and refined, comforting yet sophisticated.

The beauty lies in its versatility and reliability. Whether you’re baking for a crowd or treating yourself to a midweek slice with coffee, this recipe delivers consistent, delicious results. Try it once, and you’ll understand why olive oil cakes have been beloved in Mediterranean kitchens for generations.

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Frequently Asked Questions

Citrus Olive Oil Cake Recipe That’s Moist and Bursting with Flavor

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• Author: Amy
• Total Time: 1h 15m
• Yield: 10 servings 1x

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Description

Learn how to make delicious Citrus Olive Oil Cake with bright, fresh citrus flavor and a moist, tender crumb for a simple and irresistible dessert.

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Ingredients

Scale 1x2x3x

For the Cake:

• 1½ cups all-purpose flour
• 1 cup granulated sugar
• 1½ teaspoons baking powder
• ½ teaspoon salt
• ¾ cup extra virgin olive oil (fruity, not too peppery)
• 3 large eggs, room temperature
• 1 cup whole milk
• Zest of 2 lemons
• Zest of 1 large orange
• ¼ cup fresh lemon juice
• 2 tablespoons fresh orange juice
• 1 teaspoon vanilla extract

For the Citrus Glaze:

• 1½ cups powdered sugar
• 3–4 tablespoons fresh lemon juice
• 1 tablespoon fresh orange juice
• 1 teaspoon lemon zest

Substitution Options:

• Gluten-free: Replace flour with 1:1 gluten-free baking flour
• Dairy-free: Use unsweetened almond milk or oat milk
• Vegan: Substitute eggs with ¾ cup unsweetened applesauce
• Lower sugar: Reduce granulated sugar to ¾ cup and use sugar-free powdered sugar for glaze

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Instructions

• Prepare Pan and Oven
  Preheat oven to 350°F (175°C). Grease a 9-inch round or springform pan and lightly dust with flour.

• Mix Dry Ingredients
  Whisk together flour, sugar, baking powder, and salt in a large bowl.

• Combine Wet Ingredients
  Whisk olive oil, eggs, milk, citrus zests and juices, and vanilla until smooth.

• Make Batter
  Fold wet ingredients into dry until just combined. Small lumps are okay.

• Bake
  Pour batter into pan and smooth the top. Bake 45–50 minutes, until a toothpick comes out with a few moist crumbs.

• Cool and Glaze
  Cool cake 10 minutes in pan, then transfer to a wire rack. Whisk powdered sugar with citrus juice and zest and drizzle over cooled cake.

• Prep Time: 15m
• Cook Time: 45m
• Category: Dessert
• Cuisine: American

Nutrition

• Calories: 320 calorie
• Carbohydrates: 42 g
• Protein: 5g