Citrus Olive Oil Cake Recipe

Fresh citrus flavour permeates this tender olive oil cake. This cake is simple (no mixer needed). I used blood orange, but you can use lemon, orange, or any fresh citrus fruit (see recipe variations above).

Cake – 1 ½ cups white whole wheat flour or regular whole wheat flour – 2 teaspoons baking powder – ¼ teaspoon salt – 2 teaspoons citrus zest (I used 2 blood oranges here) – ¼ cup fresh citrus juice – 1 cup sugar (I used organic cane sugar) – ¾ cup plain whole-milk yogurt – 3 egg – ½ teaspoon pure vanilla extract – ½ cup extra-virgin olive oil Glaze (optional, see other ideas above recipe) – ⅓ cup powdered sugar (here’s how to make your own) – 2 to 3 teaspoons fresh citrus juice


Step 1


Heat the oven to 350°F. Prepare an 8x4 loaf pan by buttering and flouring it. Mix flour, baking powder, and salt in a medium bowl.

Step 2

Transfer sugar to another medium mixing bowl. Grate 2 teaspoons of fresh citrus zest into the bowl using a Microplane. Rub the zest into the sugar to give it a citrus scent and colour

Step 3

In a liquid measuring cup, combine ¾ cup yoghurt and ¼ cup citrus juice for 1 cup total liquid. Whisk yoghurt, juice, eggs, and vanilla into sugar mixture until well blended

Step 4

Mix the dry ingredients into the wet ingredients until combined. Fold the oil with a spatula until fully incorporated. Shiny batter. Smooth the top of the batter in the loaf pan.

Step 5

Cake should be golden and pull away from pan after 50–55 minutes. Central toothpicks should be clean. After 10 minutes of cooling, loosen the cake-pan sides with a knife.

Step 6

 To unmold the cake, carefully turn the loaf pan upside down on a large plate. Let the cake cool to room temperature after carefully flipping it.

Step 6

A small bowl of powdered sugar can glaze. Make a thick glaze that drips off your whisk with blood orange juice. Cover cake with glaze. Slice and serve glaze after 15 minutes.

See Also

Honey Lemon Curd Recipe