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Citrus Olive Oil Cake Recipe

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A moist, tight-crumbed olive oil cake built on a real emulsion, finished with a bright citrus glaze.

Ingredients

Scale
  • 1 3/4 cups (220g) all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine salt
  • 1 cup (200g) granulated sugar
  • Zest of 2 large lemons (or 1 orange plus 1 lemon)
  • 3 large eggs, room temperature
  • 3/4 cup extra virgin olive oil
  • 3/4 cup whole milk, room temperature
  • 1/4 cup fresh lemon or orange juice
  • 1 tsp vanilla extract
  • 1 cup powdered sugar, for the glaze
  • 2 - 3 tbsp fresh citrus juice, for the glaze

Instructions

  1. Preheat oven to 350°F. Grease a 9-inch round, light-colored metal cake pan and line the bottom with parchment.
  2. Whisk the flour, baking powder, baking soda, and salt together in a bowl; set aside.
  3. In a large bowl, rub the citrus zest into the sugar with your fingers until the sugar looks damp and smells fragrant.
  4. Add the eggs to the sugar mixture. Whisk with a hand mixer or stand mixer on medium-high for 3-4 minutes, until pale, thick, and holding a ribbon when you lift the whisk.
  5. With the mixer running on low, stream in the olive oil slowly, a few tablespoons at a time, until fully incorporated and the batter looks glossy and thick, like mayonnaise.
  6. Whisk in the vanilla. Combine the milk and citrus juice. Add the flour mixture and the milk mixture to the batter in three alternating additions, starting and ending with flour, mixing each addition just until combined.
  7. Pour the batter into the prepared pan. Bake 40-45 minutes at 350°F, until a toothpick inserted in the center comes out clean and the cake has pulled slightly from the edges of the pan.
  8. Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
  9. Whisk the powdered sugar and citrus juice until smooth, then pour or brush over the fully cooled cake.

Notes

Rub the zest into the sugar before anything else touches the bowl; it releases far more citrus oil than sprinkling zest in loose at the end. If you only have a dark nonstick pan, drop the oven to 325°F and start checking at the 32-minute mark. Room temperature eggs and milk whip into a steadier emulsion than cold ones, so pull them out ahead of time.

Find it online: https://www.receipster.com/citrus-olive-oil-cake/