Citrus & Olive Oil Cake
Light, fragrant, and perfect for any occasion!
Ingredients:
- 2 cups (250g) all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (240ml) extra virgin olive oil (choose a mild, fruity one)
- 1 ¼ cups (250g) granulated sugar
- 3 large eggs, room temperature
- ¾ cup (180ml) whole milk, room temperature
- ¼ cup (60ml) fresh orange juice
- 1 Tbsp Clemengold juice
- 1 Tbsp Clemengold zest
- 1 Tbsp lemon zest
- 1 tsp pure vanilla essence
For the glaze:
- 1 cup (120g) powdered sugar
- 2–3 Tbsp fresh citrus juice
How To Make Citrus & Olive Oil Cake
- Preheat your oven to 175°C.
- Grease a round cake pan and line the bottom with baking paper for easy removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, whisk together the olive oil and sugar until well blended.
- Add the eggs one at a time, beating well after each addition.
- Stir in the milk, citrus juice and zest, then add in vanilla essence.
- Gradually fold the dry ingredients into the wet mixture.
- Stir gently until just combined—do not overmix.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- Whisk powdered sugar with citrus juice until smooth.
- Drizzle over the cooled cake