Citrus Olive Oil Cake Recipe

My Citrus Olive Oil Cake recipe is moist, dense like a pound cake, and incredibly delicious — you have to try it!

12 Servings

Prep Time: 25 min Cook Time: 75 min Total Time: 100 min

https://www.biggerbolderbaking.com/olive-oil-cake/

Ingredients

3 ½ cups (17½oz/497g) all-purpose flour

1 ½ teaspoons baking powder

1 ¾ teaspoons salt

5 large eggs

3 cups (24oz/675g) granulated sugar

1 ½ cups (12floz/340ml) extra virgin olive oil

1 ½ cups (12floz/340ml) orange juice

Zest of 2 lemons

Powdered sugar for serving

Instructions

Step 1

Preheat the oven to 350°F (180°C) and grease and flour a bundt cake pan.

Step 2

In a bowl, whisk flour, baking powder, and salt.

Step 3

In a large bowl or the bowl of a stand mixer, beat eggs and sugar on high for about three minutes, until pale and fluffy.

Step 4

Pour in the olive oil, orange juice, and lemon zest and beat until fully combined.

Step 5

Add the flour mixture in three increments, scraping down the sides of the bowl each time to ensure even mixing.

Step 6

Pour the batter into your prepared pan and bake on a middle rack of your oven for about 75 minutes, or until a wooden skewer inserted into the cake comes out clean. (If the top starts to brown before the cake is done, cover the top loosely with foil.)

Step 7

Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely. Just before serving, dust with powdered sugar.

Step 8

Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze in an airtight container for up to two months.