Citrus Olive Oil Cake
A moist and flavorful dessert that combines the rich essence of olive oil with the bright zest of oranges and lemons, making it a healthier alternative to traditional butter-based cakes.
Ingredients
Wet Ingredients
- 1 cup extra virgin olive oil Use high-quality olive oil for the best flavor.
- 1 cup granulated sugar Balances the acidity of the citrus.
- 4 large eggs Adds richness and helps bind the ingredients.
- 1 cup freshly squeezed orange juice About 2-3 oranges needed.
- Zest of 1 orange orange zest Adds vibrant flavor.
- Zest of 1 lemon lemon zest Adds vibrant flavor.
Dry Ingredients
- 2 cups all-purpose flour Can substitute with cake flour for a lighter texture.
- 2 teaspoons baking powder Essential for leavening.
- 1/2 teaspoon salt Enhances flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, whisk together the olive oil, sugar, and eggs until well combined. Add the orange juice, orange zest, and lemon zest. Mix until smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
- Pour the batter into the prepared cake pan and bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Serve plain or dusted with powdered sugar.
Notes
Choose the right olive oil for the best flavor. Ensure all ingredients are at room temperature for better mixing. Avoid overmixing the batter to keep the cake tender and fluffy.