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Citrus Olive Oil Cake

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A light and bright cake made with olive oil and yogurt, featuring fresh lemon and orange juice and zest for a moist and tangy flavor.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup olive oil
  • 1 cup Greek yogurt
  • 3 large eggs
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup freshly squeezed orange juice
  • 1 tablespoon lemon zest
  • 1 tablespoon orange zest
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In another bowl, whisk together the sugar and eggs until pale and fluffy.
  4. Add the olive oil, Greek yogurt, lemon juice, orange juice, lemon zest, and orange zest to the egg mixture and mix until well combined.
  5. Gradually stir in the dry ingredients until just combined.
  6. Pour the batter into the prepared cake pan and smooth the top.
  7. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  9. Dust with powdered sugar before serving if desired.

Notes

Keep the garnishes simple to let the citrus shine. This cake travels well and retains its texture over a few days at room temperature.

Nutrition

Keywords: cake, citrus, olive oil, dessert, yogurt

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