When the weather is warm, nothing beats a citrusy dessert! This Olive Oil Cake With Citrus Glaze will be a hit on any spring or summer table!
The cake is super moist and fluffy, and has just the right amount of olive oil flavor. The glaze adds a light lemon touch, and the hefty quantity of orange zest in the cake subtly brings it all together!
The glaze is incredibly easy with only 3 ingredients. It’s the same 3 that I use on my Iced Lemon Cake!
Kitchen Equipment:
- A 10 Inch Springform Pan
- Parchment Paper
- A Baking Sheet
- Aluminum Foil
- A Zester Or Cheese Grater
- A Whisk
- Toothpicks
- A Cooling Rack
Servings: 8 Large Slices, Or 12 Small Slices
Ingredients:
CAKE
- 1.5 Cups Extra Virgin Olive Oil (+ enough to grease the pan)
- 3 Eggs, room temperature
- 1 1/4 Cup Cane Sugar
- 1/4 Cup Light Brown Sugar, packed
- 3 Tbsp + 1 Tsp Lemon Juice
- 3 Tsp Lemon Zest, lightly packed
- 1/3 Cup Orange Zest, lightly packed
- 1 + 1/4 Cup + 1 Tbsp Whole Milk
- 2 Cups All-Purpose Flour
- 1 Teaspoon Sea Salt
- 1/2 Tsp Baking Soda
- 1/2 Tsp Baking Powder
GLAZE
- 1 Cup Powdered Sugar
- 2 Tsp Lemon Zest
- 2 Tbsp Fresh Lemon Juice
- This makes a generous amount of glaze – I prefer to use the majority, but add as much or as little as you like!
- To thicken: add more powdered sugar / To thin: add more lemon juice
LINKS TO INGREDIENT RECOMMENDATIONS:
Extra Virgin Olive Oil | Flour
Directions:
CAKE
Grease a 10 inch springform pan with olive oil, add a layer of parchment paper across the bottom, then lightly grease again
Take a baking sheet, add a layer of aluminum foil (in case of any slight leakage), and place the springform pan on top of it
Set the baking sheet with the pan on it aside
Preheat the oven to 325º
In a large bowl, use a fork to gently whisk together the olive oil and the eggs
Add the sugars, lemon juice, lemon zest, orange zest, and milk, and gently stir with fork until combined
In a second smaller bowl, combine the flour, salt, baking soda and baking powder with a fork until evenly mixed
Add the dry ingredients into the wet ingredients, and mix gently until well combined – Start with a spoon, then gently use a whisk until batter is smooth
Add the batter to the pan, and bake for 60 min – A toothpick will come out clean, and the cake will have risen
Carefully transfer the springform pan off of the baking sheet and onto a cooling rack
Let cool completely before removing from the pan
GLAZE
While the cake is cooling, mix up the glaze:
Stir together the powdered sugar, lemon juice, and lemon zest in a small bowl
Once the cake has cooled, spread the glaze evenly across the top
To let the glaze solidify, it’s best to let it sit and harden for a few hours
Enjoy!
[Leftovers should be stored in an airtight container, and in the refrigerator after the first day. Slices can be brought back to room temperature if desired before eating, or can also be enjoyed cold!]