Citrus Olive Oil Cake

Citrus olive oil cake with white lemon glaze on a white cake platter with dessert plates on the side.

Light, fragrant, and kissed with sunshine

This citrus olive oil cake is tender, golden, and deeply aromatic—thanks to rich extra virgin olive oil and a double hit of citrus zest. If you have Fiore di Sicilia (a floral, citrusy flavoring used in panettone and Italian sweets), this is the perfect place to use it. If not, don’t worry—the lemon and orange zest combo creates a bright, vibrant flavor that’s just as delicious. Topped with a simple lemon glaze, this cake is ideal for brunch, tea, or a not-too-sweet dessert.

Ingredients (makes one 8-inch round or loaf pan)

Dry Ingredients
1 cup + 2 tablespoons (142 g) cake flour
¼ teaspoon (1 g) baking powder
¼ teaspoon (1.5 g) kosher salt
3 | large eggs (about 150 g)
¾ cup (149 g) granulated sugar
Zest of 1 lemon (or see variation below)
¼ teaspoon (1 g) Fiore di Sicilia oil or 1 tsp if you have the extract
—OR—
1½ teaspoons (7 g) vanilla extract + zest of 1 orange
1 cup (216 g) extra virgin olive oil

For the Pan
1 tablespoon olive oil (for greasing)
1–2 tablespoons sugar (for dusting)

Lemon Glaze
2 tablespoons (30 g) fresh lemon juice
1 cup (120 g) confectioners’ sugar

Instructions

Preheat oven to 325°F (165°C). Grease your cake or loaf pan with olive oil and dust lightly with granulated sugar.

Sift together the cake flour, baking powder, and salt. Set aside.

In a stand mixer or mixing bowl, whisk the eggs, sugar, lemon zest (or zest + Fiore di Sicilia or vanilla), until thick and pale—about 5–7 minutes (ribbon stage).

Slowly drizzle in the olive oil along the side of the bowl while mixing on low speed, allowing it to fully emulsify.

Fold in the dry ingredients until just combined—do not overmix.

Pour into the prepared pan and smooth the top.

Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

Make the lemon glaze: In a small bowl, whisk together lemon juice and confectioners’ sugar until smooth. The glaze should be thick but pourable.

Once the cake is fully cooled, pour glaze over the top and let it set before slicing.

Storage

Store at room temperature in an airtight container for up to 3 days, or refrigerate for 5. Cake can be frozen without glaze for up to 1 month.