Can I use different citrus fruits?

Absolutely! Try lime and grapefruit, or use all lemon for a more intense flavor. Just maintain the same total amount of juice and zest.

What if I don't have fresh citrus juice?

Fresh juice makes a significant difference in flavor, but bottled juice works in a pinch. Avoid concentrated juices, which can be too sweet.

How do I know when the cake is done?

The top should be golden brown and spring back lightly when touched. A toothpick should come out with just a few moist crumbs – completely clean means overbaked.

Can I make this as cupcakes?

Yes! Divide the batter among 12 cupcake liners and bake for 18-22 minutes. Perfect for portion control and gifting.

Why is my cake dense?

This usually happens from overmixing or using old baking powder. Mix just until ingredients are combined, and check that your baking powder is less than 6 months old.

Can I double this recipe?

Certainly! Use a 9x13 inch pan or two round pans. Increase baking time by 10-15 minutes, checking for doneness with a toothpick.

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

Name: Citrus Olive Oil Cake Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 10 Servings
Cuisine: American
Ingredients: 1½ cups all-purpose flour; 1 cup granulated sugar; 1½ teaspoons baking powder; ½ teaspoon salt; ¾ cup extra virgin olive oil; 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; 1½ cups powdered sugar; 3–4 tablespoons fresh lemon juice; 1 tablespoon fresh orange juice; 1 teaspoon lemon zest

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.

Ingredients

Scale

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