desserts mediterranean

Olive Oil Citrus Cake

Moist, fragrant cake made with olive oil and fresh citrus. Mediterranean baking at its best—simple, elegant, and not too sweet.

vegetarian dairy free
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Prep 15 min
Cook 45 min
Total 1h
Servings 10
Difficulty Easy

Ingredients

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line with parchment paper.

  2. In a large bowl, whisk together flour, baking powder, and salt.

  3. In another bowl, whisk eggs and sugar until pale and slightly thick, about 2 minutes.

  4. Add olive oil in a slow stream while whisking. Continue whisking until emulsified.

  5. Add orange juice, lemon juice, both zests, and vanilla. Whisk to combine.

  6. Add wet ingredients to dry ingredients. Fold gently until just combined—don't overmix.

    Tip: Overmixing develops gluten and makes the cake tough. Mix only until you don't see dry flour.

  7. Pour batter into prepared pan. Smooth the top.

  8. Bake for 40–45 minutes, until golden and a toothpick inserted in center comes out clean.

  9. Cool in pan for 10 minutes, then turn out onto a rack to cool completely.

  10. Dust with powdered sugar before serving, if desired.Serve plain, with whipped cream, or alongside fresh fruit.

Storage & Meal Prep

The cake keeps well, covered, at room temperature for up to 3 days or in the refrigerator for up to 5 days. Bring chilled slices back to room temperature before serving for the best texture.

FAQ

What kind of olive oil works best in olive oil cake?

Use a mild, fruity extra virgin olive oil. Very peppery oils can overpower the citrus and make the cake taste harsh.

Can I make this cake ahead?

Yes. It is an excellent make-ahead cake and often tastes even better the next day once the citrus flavor settles into the crumb.

Can I freeze olive oil cake?

Yes. Wrap the fully cooled cake tightly and freeze for up to 2 months. Thaw at room temperature before serving.

Nutrition Facts

10 Servings

Customize Ingredients

Eggs
Egg (Large)
150 g
Grains & Bread
All-Purpose Flour
240 g
Oils & Fats
Extra Virgin Olive Oil
162 g
Herbs & Spices
Lemon Juice (Fresh)
30 g
Orange Zest
12 g
Lemon Zest
6 g
Vanilla Extract
4 g
Salt
3 g
Sweeteners
White Sugar
200 g
Powdered Sugar
15 g
Baking
Baking Powder
6.9 g
Liquids
Orange Juice (Fresh)
124 g

Per Serving

344kcalCalories
4gProtein
42gCarbs
18gFat
1gFiber
Sodium
33mg1% DV
Potassium
75mg2% DV
Calcium
17mg1% DV
Iron
1.5mg8% DV
Magnesium
9mg2% DV
Vitamin C
8mg9% DV
Vitamin A
25µg3% DV
Vitamin K
9.9µg8% DV
Folate
55µg14% DV
All-Purpose Flour
White Sugar
Extra Virgin Olive Oil
Egg (Large)
Orange Juice (Fresh)
Lemon Juice (Fresh)
+6 more
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

Butter is not the only way to make cake.

In Mediterranean baking, olive oil often takes its place. The result is a cake that’s moist, fragrant, and somehow lighter than butter-based cakes while still being rich.

This version uses both orange and lemon—the citrus cuts through the richness of the olive oil and makes the cake bright and alive.

Oil Choice

Use a mild, fruity olive oil. Strong, peppery oils can be too assertive. If you’re unsure, taste the oil first. If it finishes with a lot of heat, save it for salads and use a milder oil here.

Variations

Orange-Almond: Replace 1 cup flour with almond flour. More orange zest.

Lemon-Rosemary: Use only lemon. Add 1 tsp finely chopped fresh rosemary.

Lavender-Orange: Add 1 tbsp dried culinary lavender to the batter.

Chocolate-Orange: Add 1/4 cup cocoa powder. Reduce flour by 2 tbsp.

Serving

This cake is good plain. It’s also excellent with:

  • Whipped cream and fresh berries
  • Greek yogurt and honey
  • A glass of sweet wine (vin santo, Muscat)
  • Espresso in the afternoon

Store at room temperature for 3–4 days. It actually improves overnight as the flavors meld.