Description
A moist and tender olive oil cake bursting with bright Sicilian citrus flavors—perfect balance of sweet and zesty.
Ingredients
Units
Scale
- 1 3/4 cups (220 g) all‑purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 2 large eggs, room temperature
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) light brown sugar, packed
- 1/2 cup (120 ml) extra-virgin olive oil
- 1/2 cup (120 ml) whole milk or buttermilk
- 2 tbsp freshly grated lemon zest (about 2 lemons)
- 2 tbsp freshly grated orange zest (about 1 orange)
- 2 tbsp orange juice
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 °F (175 °C). Grease and line a 9‑inch (23 cm) round cake pan with parchment.
- Whisk flour, baking powder, and salt in a medium bowl; set aside.
- In another bowl, whisk eggs with both sugars until smooth and lightly thickened.
- Slowly whisk in olive oil, milk, citrus zests, orange juice, and vanilla until combined.
- Gently fold in the dry ingredients until just incorporated—do not overmix.
- Pour batter into prepared pan and smooth the top.
- Bake for 30–35 minutes, or until a toothpick inserted in center comes out clean and edges are lightly golden.
- Let cake cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional: dust with powdered sugar or drizzle a simple lemon glaze before serving.
Notes
- Use high-quality extra-virgin olive oil for best flavor.
- Make a lemon glaze using 1 cup powdered sugar and 2–3 tbsp lemon juice for extra citrus brightness.
- Leftovers stay moist—store covered at room temperature up to 3 days.
- To intensify citrus flavor, soak the zests in olive oil for 10 minutes before incorporating.
- Serve with fresh berries or a dollop of mascarpone or whipped cream.
Nutrition
- Serving Size: 1 slice (about 1/10 cake)
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg