Looking for a simple cake recipe that’s bursting with flavor? This Citrus Olive Oil Cake is incredibly moist, fragrant, and surprisingly easy to make, perfect for any occasion or a delightful everyday treat. You’ll love how effortlessly this elegant dessert comes together.
Key Ingredients & Substitutions
- Extra Virgin Olive Oil: Use a good quality, mild-flavored olive oil. You can substitute with a neutral vegetable oil for a milder taste, but you’ll lose some of the signature olive oil flavor.
- Citrus Zest & Juice: Lemons are classic, but you can experiment with oranges, limes, or a mix for different flavor profiles.
- All-Purpose Flour: A gluten-free 1:1 baking flour blend can be used for a gluten-free option.
- Plain Yogurt: Whole milk yogurt adds richness, but low-fat works too. Sour cream is a good substitute.
Ingredients
For the Cake:
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup granulated sugar
- 3 large eggs
- ½ cup whole milk
- ½ cup extra virgin olive oil
- Zest of 1 large lemon (about 1 tablespoon)
- ¼ cup fresh lemon juice (from 1-2 lemons)
- 1 teaspoon vanilla extract
For the Glaze (Optional):
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Servings: 8-10 slices
- Tools Needed: 9-inch round cake pan, mixing bowls, whisk, rubber spatula
Step-by-Step Instructions
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper for easy removal. This ensures your simple cake recipe doesn’t stick.
2. Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this aside for a moment.
3. Whisk Wet Ingredients
In a large bowl, whisk the granulated sugar and eggs together until the mixture is light and fluffy. This creates a good base for your citrus olive oil cake.
4. Add Remaining Wet Ingredients
Pour in the milk, olive oil, lemon zest, lemon juice, and vanilla extract into the egg mixture. Whisk everything until it’s well combined and smooth.
5. Gently Combine Wet and Dry
Gradually add the dry flour mixture to the wet ingredients. Mix until just combined, being careful not to overmix. Overmixing can make your simple cake recipe tough.
6. Bake the Cake
Pour the batter into your prepared cake pan. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Cool and Glaze
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once cool, if you desire a glaze, whisk together powdered sugar and lemon juice, then drizzle it over your delicious citrus olive oil cake.
Variation Ideas
- Orange Olive Oil Cake: Use orange zest and juice instead of lemon.
- Almond Flour Addition: Substitute ¼ cup of all-purpose flour with almond flour for a slightly denser crumb.
- Berry Burst: Fold in ½ cup of fresh blueberries or raspberries into the batter before baking.
- Lavender Infusion: Add ½ teaspoon of culinary dried lavender to the batter with the wet ingredients.
Storage Instructions
Store your Citrus Olive Oil Cake at room temperature, tightly covered, for up to 3 days. For longer storage, you can keep it in an airtight container in the refrigerator for up to 5 days. This simple cake recipe also freezes well; wrap slices individually and freeze for up to 3 months.
Frequently Asked Questions (FAQ)
Q: Can I use bottled lemon juice?
A: Fresh lemon juice is highly recommended for the best flavor in this simple cake recipe. Bottled juice can taste artificial.
Q: Why is my cake dry?
A: Your cake might be dry from overbaking or overmixing the batter. Always check for doneness with a skewer.
Q: What kind of olive oil should I use?
A: A good quality, mild extra virgin olive oil works best. Avoid very strong or peppery olive oils.
Q: Can I make this cake in a different pan?
A: Yes, you can use a Bundt pan, but you may need to adjust the baking time. Ensure your pan is well-greased.
Q: Is this cake dairy-free?
A: This recipe contains milk. You can substitute with a plant-based milk to make it dairy-free.
Q: How do I prevent the cake from sticking?
A: Thoroughly grease and flour your pan, or line the bottom with parchment paper. This is key for any simple cake recipe.