My sons David and Michael love making and eating this cake.
Light, fluffy and just sweet enough, this citrus olive oil cake is the kind of everyday treat that fits right in anywhere—from weekend brunch to bake sales to school lunches. Made with fresh citrus and heart-healthy olive oil, it stays moist for days and packs beautifully without crumbling. Perfect on its own, dusted with powdered sugar, or tucked into a lunchbox with some fruit on the side.
Ingredients
- 1 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup sugar
- 3 large eggs, at room temperature (this is a must!)
- 1 tablespoon orange zest, from 1 orange
- 1 tablespoon lemon zest, from 1 lemon
- 1/4 cup whole milk, at room temperature
- 3/4 cup orange or lemon infused olive oil (or use both!)
- 2 tablespoons olive oil, for lining the pan
- 1/4 cup confectionary sugar, for garnish
Instructions
- Preheat oven to 350° F. Lightly oil bundt pan with olive oil of your choice (infused or regular) and set aside
- In a medium bowl, whisk the flour, baking powder, and salt to blend. Set aside
- In a stand mixer with a wire whip attachment, beat the sugar, eggs and zest on high until pale and fluffy, about 5 minutes
- Beat in milk and gradually beat in the oil
- Add the flour mixture and stir just until blended
- Transfer batter to the prepared pan
- Bake until a tester inserted into the center of the cake comes out with moist crumbs attached, about 35-45 minutes
- Transfer to a rack and cool for 15 minutes
- Remove cake from the pan and cool completely
- Sprinkle confectionary sugar to garnish and serve
Pro Tips
- Take a trip to Olive R Twist Olive Oil Co in Ridgewood, NJ to try their Blood Orange Infused Olive Oil and Lemon Infused Olive Oil
- Bake in a square pan to easily cut into snack size servings for school lunch
- Wait for eggs and milk to come to room temperature to ensure a fluffy cake
- Mix in grapefruit zest for more vibrant citrus flavors
- Fold in 1/2 cup sliced almonds for crunch
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