Citrus Olive Oil Cake

sliced citrus olive oil cake

I can’t help but bake during the holiday season! I mean, I always loved baking but something about making fresh cakes and cookies this time of year is extra special. It reminds me so much of my days working at the bakery where I have some of my fondest memories. Now, if you didn’t know, olive oil is a staple ingredient in any Middle Eastern home. It is literally our liquid gold. Ever thought of olive oil in a sweet treat? Trust me, it works! You will see when you try this citrus olive oil cake. It adds such a fragrant and moist flavor to this baked treat.

What Citrus and Olive oil to use?

As you know, there are so many types of citrus and so many types of olive oil! For this citrus olive oil cake, stick to fresh orange and lemon juice along with their zests. They go so well together and make for a super refreshing bite. The olive oil I used was Filippo Berio’s Extra Light Olive oil as it is perfect for baking since it is subtle in taste. Filippo Berio is one of the most readily available olive oils in supermarkets and some of the best you will taste. I use them almost daily in my cooking and now in my baking. They have a line of olive oil for various needs and none of them have ever disappointed! Definitely check them out and give it a try!

I added toasted slivered almonds to this cake to give it a little texture and some extra flavor. The combo works together so well that I highly recommend you add the almonds unless of course, you have a nut allergy. Toasting the almonds boosts the flavor and crunch so do that!

For decoration and that cozy holiday feel, I shaped the citrus slices like a wreath and added some baby’s breath for a whimsical feel and look. The powdered sugar which is always majestic adds such a nice tough and a little extra sweetness to the bite. I really hope you give this cake a try especially if you prefer light refreshing cakes. Let me know what you think below when you do!

Other cakes you should try:

Cinnamon Apple Cake

Vegan Vanilla Lemon cake

This post is sponsored by Filippo Berio. All ideas are however my own.

citrus olive oil cake
sliced citrus olive oil cake
Print Recipe
5 from 7 votes

Citrus Olive Oil Cake

This citrus olive oil cake is so moist, fragrant, and delicious. It is such a refreshing and light bite of cake. A must try!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dessert
Cuisine: American, Arabic, Italian
Keyword: cake recipe, citrus cake, citrus olive oil cake, easy cake recipe, Fufus Kitchen, olive oil cake, Snickerdoodle Cookies, cinnamon sugar cookie, chewy cookies, holiday cookies, classic cookie, holiday baking, fufu’s kitchen
Servings: 10 slices
Author: Heifa

Ingredients

  • 4 Eggs
  • 1 tbsp Vanilla flavoring
  • 1 cup Granulated Sugar
  • Zest of 1 lemon
  • Zest of 1 orange
  • 1/4 cup Fresh squeezed orange juice
  • 1/4 cup Freshly squeezed lemon juice
  • 1/2 cup Filippo Berio Extra Light Olive oil
  • 1 1/4 cup All purpose flour
  • 1 tsp Baking Powder
  • Pinch of salt
  • 1/2 cup Toasted slivered almonds

Topping

  • Powdered sugar
  • Thin Orange and lemon slices

Instructions

  • First, cream together the eggs, vanilla, and sugar for 5 minutes using a paddle attachment or whip using a kitchen utensil. The mixture should be a creamy pale yellow color after doing so.
  • Next, add in the zest of the lemon and orange. Mix into the batter.
  • After that, mix together the lemon juice, ornage juice, and olive oil. I put them in a liquid measuring cup. Then, slowly pour into the batter as you mix.
  • Once all the wet ingredients are mixed, start adding the flour, salt, and baking powder into the mix until creamy and well incorporated.
  • Lastly, fold the toasted slivered almonds into the batter.
  • Pour this cake batter in a 8 inch springform baking pan that has been oiled and in addition you can add a layer of parchment paper to ensure nothing sticks.
  • Bake in a 350 F oven for 45 minutes until toothpick comes out clean. Allow to cool to room temperature befoe topping off with powdered sugar and citrus slices for decor!

Notes

This can be baked in a pan other than springform. Springform is just easier for taking out the cake. You can use a 9-inch cake pan as opposed to 8 inches if that isn’t available to you.
After the cake is baked, go around the edges of the cake to the pan with a butter knife or spatula to ensure it didn’t stick to the edges which shouldn’t happen if oiled properly.
You can use olive oil that isn’t light in taste but it will be more pungent and that is fine if you enjoy that! In this cake, the olive oil offers very subtly flavor but more so an amazing texture as it allows for it to be extra moist.

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15 Comments

  1. 5 stars
    This cake is so amazing and so easy to make . It’s so light not to sweet . I will definitely make this again inshallah.

  2. 5 stars
    I made this twice in one week, need I say?! I don’t but I am this is the perfect cake for someone who doesn’t like overly sweet desserts and is amazing with a cup of tea.

  3. 5 stars
    This recipe is so amazing! Its so light as well. I didn’t have almonds, so i added some coconut instead, and the flovers were so so good together. Highly recommend it.

  4. Made this today…not only was it so simple and quick to make but absolutely delicious and breathtaking. Thank you so much for sharing this recipe. Highly recommend making

  5. 5 stars
    Your comment is awaiting moderation.

    Made this today…not only was it so simple and quick to make but absolutely delicious and breathtaking. Thank you so much for sharing this recipe. Highly recommend making

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