Citrus–Olive Oil Cake

30 min

I could go on and on about how much I love olive trees. I even have olive trees growing in my yard — and that’s just the beginning of my obsession. So, it didn’t take much convincing for me to try making a dessert with olive oil, and citrus is a natural pairing. I like to serve this cake with plain whipped cream and basil leaves for garnish. Or simply dust the top with confectioners’ sugar and call it a day.

30 min


number of servings
  • confectioners' sugar, for dusting Added to
  • 512 cup all-purpose flour Added to
  • 2 tsp baking soda Added to
  • 14 tsp Kosher salt Added to
  • 1 cup sugar Added to
  • 1 cup extra-virgin olive oil Added to
  • 3 large eggs, lightly beaten Added to
  • 14 cup whole milk Added to
  • 12 tsp pure vanilla extract Added to
  • 14 tsp pure almond extract Added to
  • 2 tbl grapefruit zest, grated Added to
  • 1 tbl orange zest, grated Added to
  • 1 tbl orange juice Added to


1. Step

Preheat the oven to 350°F. Oil an 8-inch round cake pan and dust with confectioners’ sugar.

2. Step

In a small bowl, whisk together the flour, baking powder, and salt.

3. Step

In a larger bowl, whisk together the sugar, oil, eggs, milk, vanilla and almond extracts, grapefruit zest, and orange zest and juice. Using a spatula, gently mix the dry ingredients into the wet ingredients until smooth.

4. Step

Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 0 minutes. Let cool in the pan for about 10 minutes, then unmold and cool completely on a wire rack. Cut into wedges and serve.

Top categories


88 recipes


831 recipes


814 recipes


36 recipes


5 recipes


307 recipes


364 recipes


89 recipes