Sicilian Citrus Olive Oil Cake

A moist and fragrant cake inspired by Sicilian citrus groves, this olive oil cake combines the zesty brightness of lemon and orange with a tender crumb and a touch of Mediterranean charm. It’s simple, elegant, and perfect for any occasion.

Why You’ll Love This Recipe

• Bursting with fresh citrus flavor from lemon and orange zest
• Incredibly moist and tender thanks to olive oil
• Easy to make with just one bowl—no mixer needed
• Keeps well and tastes even better the next day
• Beautiful for brunch, tea time, or a light dessert

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• ½ tsp salt
• Zest of 1 lemon and 1 orange
• 3 large eggs
• 1 cup extra virgin olive oil
• ½ cup whole milk
• 2 tbsp fresh lemon juice (optional)
• 1 tsp vanilla extract (or ½ tsp Fiori di Sicilia extract)
• Powdered sugar, for dusting (optional)

directions

this recipe

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or springform pan.
2. Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, salt, and citrus zest.
3. Add wet ingredients: Add eggs, olive oil, milk, lemon juice, and vanilla. Whisk until just combined—do not overmix.
4. Bake: Pour the batter into the prepared pan and bake for 45–60 minutes, or until a toothpick inserted in the center comes out clean.
5. Cool and serve: Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar if desired.

Servings and timing

• Serves: 10–12
• Prep time: 10 minutes
• Bake time: 45–60 minutes
• Total time: ~1 hour 15 minutes

Variations

• Use Fiori di Sicilia extract for a floral-citrus aroma
• Top with a citrus glaze or honey-mascarpone frosting
• Add chopped pistachios or almonds for crunch
• Use whole orange purée for a deeper citrus flavor
• Stir in berries or chopped dried fruit for extra texture

storage/reheating

• Storage: Store covered at room temperature for 2–3 days or in the fridge for up to 5 days
• Reheating: Best served at room temperature; gently warm in a low oven if desired
• Freezing: Freeze tightly wrapped for up to 2 months

FAQs

Can I use other citrus fruits?

Yes—try blood orange, grapefruit, or a mix for unique flavor twists.

What kind of olive oil is best?

Use a mild, fruity extra virgin olive oil for the best taste and texture.

Is this cake dairy-free?

Substitute the milk with almond or oat milk to make it dairy-free.

Can I make it gluten-free?

Yes—use a 1:1 gluten-free flour blend.

Does it taste like olive oil?

Only subtly—the citrus flavors are the most prominent.

Can I use a loaf or bundt pan?

Yes—adjust baking time accordingly and test with a toothpick.

Can I reduce the sugar?

You can reduce it slightly, but keep enough for balance and structure.

What is Fiori di Sicilia extract?

It’s a blend of citrus and vanilla used in Italian baking, great for enhancing citrus desserts.

Can I frost this cake?

Yes, but it’s lovely plain or with a light glaze or powdered sugar.

How long does it stay moist?

Up to 4 days—olive oil helps preserve moisture exceptionally well.

Conclusion

Sicilian Citrus Olive Oil Cake is a beautiful, simple dessert that captures the essence of Mediterranean baking. With its moist crumb, bright citrus notes, and easy preparation, it’s a timeless treat that shines at any table—morning, noon, or night.

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