Brighten your day with this moist, zesty citrus olive oil cake! Bursting with citrus flavor and a tender crumb, it’s perfect for any occasion.
This delightful Citrus and Olive Oil Cake recipe was inspired by a coffee date with a friend. She’s lactose intolerant and rarely gets the chance to enjoy cake, so I set out to create something special just for her.
Many recipes replace butter and milk with olive oil, but I’ve often found them to be a bit too dense. To solve this, I decided to whip the eggs for a lighter texture. The result? A beautifully airy cake that I’m absolutely thrilled with!
Why This Recipe Works
- Bright Citrus Flavor: A zesty mix of orange, lemon, and tangerine for a bold, fresh flavor.
- Velvety Texture: Olive oil creates a moist, tender crumb that stays fresh for days.
- Simple Yet Elegant: Easy to make but fancy enough for a special occasion.
Wait… Does this cake actually taste like olive oil?
The flavor of your cake will depend on the type of olive oil you choose, but don’t worry—this recipe won’t leave you with an overpowering olive oil taste.
What Olive Oil To Choose
I used a mixture of light olive oil & extra virgin in equal parts for a subtle, delicate flavor. It adds a touch of richness that perfectly complements the citrus, acting as the secret ingredient that brings everything together.
For a richer, more robust olive flavor, opt for pure extra virgin olive oil. If you prefer a subtler taste, light olive oil offers a milder, more delicate profile.
Ingredient Notes
- Superfine Sugar/Granulated Sugar:
- Best Choice: Superfine sugar dissolves easily for a smooth batter.
- Substitutions: Use regular granulated sugar if needed.
- Eggs:
- Best Choice: Large, fresh eggs at room temperature for better volume.
- Substitutions: Use flax eggs (1 tbsp flaxseed + 2.5 tbsp water per egg) for a vegan version.
- Citrus Zest and Juice:
- Best Choice: Organic oranges, lemons, and tangerines for the best flavor and pesticide-free zest.
- Substitutions: Bottled juice in a pinch, but fresh is recommended.
- Olive Oil:
- Best Choice: Extra virgin olive oil for a stronger flavor or light olive oil for a lighter profile.
- Substitutions: Neutral oils like grapeseed or canola work, but the flavor won’t be the same.
Step By Step Instructions
You can find the full, printable recipe at the bottom of this post (click the button above), but you can read a summary with step-by-step instructions and photos for each step below.
Generously grease a 10-cup bundt pan with butter or oil and dust with flour. Preheat the Oven: to 350°F (180°C).
In a bowl, whisk together sugar, eggs, and citrus zest until thick and pale (8–10 minutes).
Gradually add citrus juice and olive oil.
Sift all-purpose flour, baking powder, and salt into the wet mixture. Mix until just combined.
Pour batter into the prepared pan. Bake for 35–40 minutes, or until a cake tester comes out clean.
Let cool for 5 minutes, then invert onto a rack to cool completely.
To make the glaze whisk together powdered sugar and citrus juice until smooth. Drizzle over the cooled cake.
Erren’s Top Tips
- Properly grease your pan and ensure it’s in good condition to prevent sticking.
- Look for extra virgin olive oil labeled “cold-pressed” for the freshest flavor.
- Use room-temperature eggs for a fluffier batter.
- Use a microplane zester to save time grating citrus zest.
- Don’t hold back on the zest—it adds a burst of flavor that makes all the difference.
- Avoid over-mixing the batter after adding the flour, as this can lead to a gummy texture.
- Let the cake cool slightly in the pan before carefully removing it.
Storage & Freezing Instructions ❄
Storage: Keep in an airtight container at room temperature for up to 3 days.
Freezing: Wrap slices individually in plastic wrap and freeze for up to 2 months.
Other Great Lemon Recipes
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Let’s Make Citrus Olive Oil Cake
Ingredients
- 1½ cups superfine sugar or granulated sugar
- 5 large eggs
- 1 tablespoon citrus zest I used 1 orange and 1 lemon
- ½ cup freshly squeezed citrus juice I used 1 orange 1 lemon and 5 tangerines
- ½ cup olive oil
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
For the glaze:
- ½ cup powdered sugar
- 3 tablespoons fresh citrus juice I used 4 tangerines
Instructions
- Pre-heat the oven to 350F/180C
- Generously grease a 10 cup bundt pan.
- Place the sugar, eggs, and zest in a bowl and whisk (about 8-10 minutes) until thick and pale.
- Add the juice and olive oil until combined.
- Add the flour, salt, and baking powder and mix until just combined (do not over mix).
- Pour the batter into the prepared pan.
- Bake 35-40 minutes or until a cake tester comes out clean.
- Place on a cooling rack for 5 minutes until carefully turning out onto the rack to cool completely.
For the glaze:
- Whisk together the sugar and enough juice to make a drizzling consistency until smooth.
- Drizzle onto the cooled cake.
Mikayla Ferguson says
Absolutely love this recipe. I made it with blood oranges and it’s moist and delicious !
Erren's Kitchen says
Mikayla, that you so much for the awesome feedback! We are so glad you loved the recipe!
Cathy Manibo says
Loved this recipe! It was pretty much gone the next day. This time, I want to pre-make this cake a couple days ahead. What is the best way to store this if not serving right away? Thanks in advance!
Erren's Kitchen says
We’re glad to hear you loved the recipe! Thank you for leaving feedback!
To store the citrus and olive oil bundt cake when making it ahead, here are some tips:
Room Temperature: If you plan to consume the cake within 2-3 days, you can store it at room temperature in an airtight container. Make sure the container is sealed well to prevent the cake from drying out.
Refrigeration: If you want to extend the storage time, you can refrigerate the cake. Wrap it tightly in plastic wrap or place it in an airtight container before refrigerating. This can help keep it moist.
Freezing: For longer storage, consider freezing the cake. Ensure it’s fully cooled before wrapping it in plastic wrap and then aluminum foil. Thaw it in the refrigerator when you’re ready to enjoy it again.
Regardless of the storage method, adding the glaze just before serving can help maintain its freshness and flavor. Enjoy your pre-made cake!
Christine Beelen says
Looking to try this cake. Do you use regular extra virgin olive oil or light extra virgin olive oil? Thanks
Erren Hart says
Hi Christine, You can use either for the olive oil cake, but extra virgin olive oil will add a delightful and distinct flavor to the cake. Enjoy baking and savoring the deliciousness!
Christine says
Thanks Errin. Also, when you reference to whisk for 8-10 minutes, are you referring to hand whisking. Just wondering your thoughts on using an electric hand mixer to reduce the time. If this is okay – what speed and for how long would you suggest? Thanks
Erren Hart says
Regarding the whisking time, the recipe suggests whisking the sugar, eggs, and zest together for about 8-10 minutes until thick and pale. Whisking by hand for that long can be quite labor-intensive and may take some effort. Using an electric hand mixer is absolutely acceptable and can make the process much easier and faster.
To use an electric hand mixer, start on low speed to combine the ingredients, and then gradually increase the speed to medium-high. You can whisk the mixture for about 5-7 minutes on medium-high speed, or until it becomes thick and pale. Keep an eye on the texture and consistency, as it may vary slightly with the use of an electric mixer compared to hand whisking. The goal is to achieve a light and airy texture by incorporating enough air into the batter.
Remember to use a large enough bowl and a sturdy hand mixer to comfortably handle the whisking process. Once the mixture is thick and pale, proceed with adding the citrus juice and olive oil as instructed in the recipe.
Using an electric hand mixer is a convenient and effective way to achieve the desired results without sacrificing the quality of the cake. Happy baking!
Sherry says
Wonderful cake! We make this recipe all the time! It’s so simple to make and absolutely delicious!
Erren Hart says
Thank you for trying out the olive oil cake recipe and leaving a positive review! We’re thrilled to hear that you always make this recipe and find it simple and delicious. We appreciate your feedback and hope you’ll try more of our recipes in the future.
Andrea says
Hi! I am wondering if you have ever folded blueberries into the cake? Thank you 🙂
Erren Hart says
I haven’t, but if you want to try it, I would coat them in flour first to try to keep them from sinking. Let me know how it goes!
Shannon Angus says
This is one of my GO-TO recipes for everything!!!! Brunch, dinner, dessert…everything! I add a bit more lemon because I LOVE IT! I also have added blueberries and made a beautiful blueberry glaze which just POPS with color…..thank you for this recipe! (PS I also added black sesame seeds by accident thinking it was poppy seeds and it came out so uniquely delicious! It was a delicious mistake LOL)
Erren Hart says
Hi there! Thank you for your kind words about our recipe. We’re so happy that you enjoy it and that it brings a little bit of joy to your life. We’re glad that we could contribute something delicious to it. If you ever have any questions or issues, please don’t hesitate to let us know!
Monica Pilz says
Hi Erin,
Do you know if this will work if I substitute all-purpose flour with almond flour?
Really eager to try.
Erren Hart says
Hi Monica, although I’ve never tried it with this recipe, almond flour can usually be substituted for regular flour at a 1:1 ratio. It is important to note that almond flour may need more eggs to bind the flour so you may want to add an extra egg to the recipe. Aim for a relatively stiff batter, adding more almond flour until you’ve found your desired texture.
Sandy Davis says
Erin, this cake is delicious – and the added bonus of being dairy-free can’t be beat! Do you happen to have a plain vanilla version of this cake? I’m just not sure what to substitute the lemon juice with and still have it turn out so light and fluffy!
Erren Hart says
Hi Sandy, I’m so glad you love the recipe! 🙂 To turn it into a vanilla cake, just substitute the ½ cup of citrus juice for milk and add a tablespoon of vanilla. I’s use vanilla bean paste, but any vanilla extract or flavoring will do.
Sandy Davis says
Thank you so much! You are awesome to share such great recipes! I’ll be making the vanilla version in the coming weeks. ❤️❤️❤️
Erren Hart says
You’re very welcome! Thanks for the kind words! 🙂
Lovely Lemons TJ says
HOLY!!!
Where has this recipe been all of my life! Moist is an understatement! The recipe worked perfectly. For the glaze, it was after a long day so I just quickly whipped up the powdered sugar with a little milk and lemon curd. All the same… Thank you! (This is the first recipe review of hundreds I’ve tried and it was so wonderful I had to leave a comment. My 11-year-old son told me it tasted ‘beautiful, just beautiful.)
Erren Hart says
Yay! I love to see such great feedback! I’m really happy you enjoyed the cake so much and appreciate you taking the time to leave a review! 🙂