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sliced citrus olive oil cake
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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.