Moist Citrus Olive Oil Cake Recipe in Just 3 Steps

Name: Moist Citrus Olive Oil Cake Recipe in Just 3 Steps
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 3 large eggs; 3/4 cup extra-virgin olive oil; 1/2 cup freshly squeezed orange juice; 2 tablespoons lemon zest; 1 teaspoon vanilla extract

Author: lia

Published: November 17, 2025

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There’s something magical about a citrus olive oil cake. It’s moist, tender, and bursting with bright, zesty flavors that make you feel like you’re biting into sunshine. I’ve been baking this cake for years, and it’s become a staple in my kitchen—whether it’s for a cozy brunch or a fancy dinner party. The olive oil gives it this incredible richness, while the fresh orange juice and lemon zest add a tangy kick that keeps you coming back for another slice. Trust me, once you try this recipe, it’ll become your go-to dessert for any occasion. Let’s get baking!

Why You’ll Love This Citrus Olive Oil Cake

This cake is a total game-changer, and here’s why:

Effortless to make – No fancy techniques or stand mixer required. Just whisk, fold, and bake!
Unbelievably moist – The olive oil keeps it tender for days, never dry or crumbly.
Sunshine in every bite – Fresh citrus zest and juice give it that bright, tangy pop you crave.
Perfect for any moment – Fancy enough for a dinner party but simple enough for a lazy Sunday treat.

Seriously, this cake is the happy little secret your dessert rotation has been missing.

Ingredients for Citrus Olive Oil Cake

Gather these simple ingredients—quality matters here! This isn’t the time to skimp:

1½ cups all-purpose flour – Spoon and level it; don’t scoop!
1 cup granulated sugar – Just the right sweetness to balance the citrus.
½ tsp baking powder + ¼ tsp baking soda – Our rising dream team.
¼ tsp salt – Always enhances flavors.
3 large eggs – Room temperature, please—they mix better.
¾ cup extra-virgin olive oil – Use the good stuff you’d drizzle on salad.
½ cup freshly squeezed orange juice – Bottled juice? Absolutely not.
2 tbsp lemon zest – Bright yellow part only, none of that bitter white pith.
1 tsp vanilla extract – The secret background note.

See? Nothing weird—just pantry staples and fresh citrus. Now let’s make magic!

Equipment You’ll Need

You won’t need any fancy gadgets for this citrus olive oil cake – just basic baking tools you probably already have:

9-inch round cake pan – My trusty old aluminum one works perfectly
2 mixing bowls – One for dry ingredients, one for wet
Whisk – A simple wire one does the job
Measuring cups and spoons – For accuracy
Microplane or fine grater – For that perfect lemon zest
Juicer – Or just strong hands for squeezing oranges

That’s it! Now let’s get baking.

How to Make Citrus Olive Oil Cake

Alright, let’s get to the fun part – making this sunshine-filled cake! Don’t let the fancy name fool you – this is one of the easiest cakes you’ll ever bake. Just follow these simple steps, and you’ll have perfection in no time.

Preparing the Batter

First things first – preheat that oven to 350°F (175°C). While it’s heating up, grab two bowls (remember, one for dry stuff, one for wet). In the first bowl, whisk together your flour, sugar, baking powder, baking soda, and salt until everything’s evenly combined. See those little specks of baking powder? Make sure they’re all mixed in!

Now for the wet ingredients: in your second bowl, beat the eggs lightly with a whisk until they’re just combined. Slowly drizzle in that gorgeous golden olive oil while whisking – I love watching it emulsify into the eggs. Then add your freshly squeezed orange juice (seriously, your hands should still smell like oranges from squeezing it!), lemon zest, and vanilla. The aroma at this point is absolutely heavenly!

Here’s the key part: gently fold the dry ingredients into the wet ingredients. I use a rubber spatula and make big, slow swoops around the bowl. Stop mixing when you just barely can’t see flour anymore – a few small lumps are totally fine! Overmixing is the enemy of tender cake.

Baking the Citrus Olive Oil Cake

Pour that beautiful batter into your greased 9-inch pan (I like to give the pan a little shake to even it out). Pop it in the center of your preheated oven and set your timer for 35 minutes. Your kitchen is about to smell like a Mediterranean citrus grove!

At 35 minutes, do the toothpick test – stick it in the center. If it comes out with a few moist crumbs, that’s perfect. If it’s still wet, give it another 3-5 minutes. The cake should be golden brown and just starting to pull away from the sides of the pan.

When it’s done, let it cool in the pan for exactly 10 minutes – no more, no less. This lets it set but prevents sticking. Then run a knife around the edges and carefully flip it onto a wire rack to cool completely. Try to resist cutting into it right away… but if you can’t, I won’t judge!

Tips for the Perfect Citrus Olive Oil Cake

Here are my tried-and-true secrets for cake success! First, zest your citrus before juicing—it’s way easier. For storage, keep it in an airtight container at room temperature; the fridge will dry it out. And right before serving, a light dusting of powdered sugar makes it look gorgeous and adds a little extra sweetness. Trust me, these small touches make a huge difference!

Variations and Substitutions

Want to mix things up? This citrus olive oil cake is wonderfully flexible! Swap the lemon zest for lime for a tropical twist, or throw in a handful of chopped pistachios for crunch. If you need it gluten-free, just use a 1:1 gluten-free flour blend – I’ve done it, and it works like a dream. You could even add a tablespoon of poppy seeds for fun texture. The beauty of this cake is how easily it adapts to your mood!

Serving Suggestions for Citrus Olive Oil Cake

This cake is a dream on its own, but it’s even better with a little flair. Serve it with a hot cup of tea or coffee for a cozy afternoon treat. For something extra special, drizzle it with a simple citrus glaze or a dollop of whipped cream. Trust me, it’s irresistible!

Storage and Reheating

Here’s the best way to keep your citrus olive oil cake tasting fresh: pop it in an airtight container at room temperature—it’ll stay moist and delicious for up to 3 days. Whatever you do, don’t refrigerate it! The cold turns the texture weirdly dense. If you want to revive a slice, just warm it gently in the oven for a few minutes. Easy!

Citrus Olive Oil Cake FAQs

I get asked about this cake all the time – here are the answers to the most common questions:

Can I use bottled orange juice instead of fresh? Please don’t! The bright, vibrant flavor comes from fresh citrus. Bottled juice tastes flat and won’t give you that sunshiney pop.
Can this cake be frozen? Absolutely! Wrap cooled slices tightly in plastic wrap, then foil. They’ll keep beautifully for up to 3 months. Thaw at room temperature when the craving hits.
Why is my cake dry? Overbaking is usually the culprit – set that timer! Also, make sure you’re using fresh baking powder and soda (they lose potency after 6 months).
Can I use other citrus fruits? Of course! Meyer lemons, blood oranges, or even grapefruit would be delicious. Just keep the same total amount of zest and juice.

Still have questions? Just ask in the comments – I’m happy to help!

Nutritional Information

Just a quick note – these nutrition estimates are based on standard ingredients, but your exact numbers might vary slightly depending on brands and measurements. As always, enjoy this citrus olive oil cake as part of a balanced diet!

Share Your Thoughts

I’d love to hear how your citrus olive oil cake turned out! Did you add any fun twists? Drop a comment below – your baking stories always make my day. You can also find more delicious recipes on Pinterest.