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If you’ve never used olive oil in your baking, this tender cake is where you should start. Olive-oil lends a moistness and tenderness to desserts it’s added to, and this cake is no exception. In this recipe, the oil also adds heaps to the flavor profile: the orange and lemon zest play perfectly with the grassy, bright flavors of the olive oil. We also added almond flour to this cake for an added nutty flavor and extra-tender texture we think truly takes it over the top. For a simple but satisfying dessert, this citrus-spiked recipe truly takes the cake.

First time making an olive oil cake? Follow our top tips on baking with this rich flavor and texture enhancer:

What if I don’t have cake flour?

If you don’t have cake flour on hand, no worries—whisk 1/4 cup of cornstarch with 1 3/4 cups all-purpose flour as a substitute.

How do I make sure my cake doesn’t stick to the pan?

For double insurance, we line our pans with parchment paper before adding oil—olive oil, of course—and sugar to the pan. This is going to make sure that no sticking happens once we’re ready to take our cake out of the pan.

How do I store it?

Store this cake in an airtight container at room temperature, where it will keep for around 3-4 days.

Looking for more ways to use up almond flour? It makes the best Keto Cheesecake crust.

Made this? Let us know how it went in the comment section below!

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For cake:

  • 1 1/4 c.

    extra-virgin olive oil, plus more for pan

  • 1 c.

    granulated sugar, plus more for pan

  • 3

    large eggs

  • 2 tbsp.

    freshly grated orange zest

  • 1 tbsp.

    freshly grated lemon zest

  • 2 tsp.

    almond extract

  • 2 c.

    cake flour

  • 1/3 c.

    almond flour

  • 2 tsp.

    baking powder

  • 1/2 tsp.

    baking soda

  • 1/2 tsp.

    salt

  • 3 tbsp.

    freshly squeezed orange juice (from 1 large orange)

  • 3 tbsp.

    freshly squeezed lemon juice (from 2 medium lemons)

For topping cake

  • 2 tbsp.

    granulated sugar

  • 1 tsp.

    orange zest

  • 2 tbsp.

    powdered sugar, for serving

Directions

    1. Step 1Preheat oven to 350° and line an 9″ round cake pan with parchment paper. Using your hands or a paper towel, coat the inside of your pan with olive oil. Sprinkle with granulated sugar and tap to coat inside of pan, shaking out any excess sugar.
    2. Step 2 In a large mixing bowl using a hand mixer, beat eggs, sugar, orange zest, and lemon zest until pale yellow, thick, and mixture trails off beaters in ribbons, 3 to 5 minutes. Gradually beat in olive oil on highest speed, streaming it slowly down the edge of your bowl, until mixture is thick and olive oil is fully incorporated. Beat in almond extract.
    3. Step 3In a medium bowl, whisk to combine cake flour, almond flour, baking powder, baking soda, and salt.
    4. Step 4Add 1/3 of the dry ingredients into the bowl with the wet ingredients and beat until just combined. Beat in lemon juice, then another 1/3 of dry ingredients. Beat in orange juice, then the remaining dry ingredients until just combined.
    5. Step 5 Transfer batter to prepared cake pan. In a small bowl, combine the sugar and orange zest for topping cake. Using your fingertips, rub the orange zest into the sugar to release the essential oils. Sprinkle mixture evenly over top of cake.
    6. Step 6Bake until golden and a toothpick inserted into the center of the cake comes out clean, 35 to 45  minutes. Let cool completely before dusting with powdered sugar.

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citrus olive oil cake on a teal cake stand with a slice on a plate nearby

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ERIK BERNSTEIN

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Lena Abraham

Contributor

Lena Abraham is a freelance contributor with Delish, and was formerly Senior Food Editor, where she developed and styled recipes for video and photo, and also stayed on top of current food trends. She’s been working in the food industry for over 10 years, and will argue that the best fish tacos in the world are made in New York. Don’t @ her.

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