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Citrus Olive Oil Cake
A zesty citrus olive oil cake with a moist crumb and bright citrus glaze. Perfect for celebrations or a simple dessert at home!
Course
cake
Cuisine
Baking
Keyword
citrus olive oil cake, olive oil cake recipe, olive oil citrus cake
Prep Time
20
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
55
minutes
minutes
Servings
12
slices
Calories
302
Author
Erren Hart
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
US Customary
-
Metric
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.
Video
Notes
This recipe was originally published in 2016. It was republished in 2025 with new photos and a video.
Nutrition
Calories:
302
|
Carbohydrates:
47
g
|
Protein:
4
g
|
Fat:
10
g
|
Saturated Fat:
1
g
|
Cholesterol:
68
mg
|
Sodium:
124
mg
|
Potassium:
133
mg
|
Sugar:
30
g
|
Vitamin A:
105
IU
|
Vitamin C:
6.5
mg
|
Calcium:
42
mg
|
Iron:
1.4
mg