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Citrus Olive Oil Cake

Citrus Olive Oil Cake

  • Author: Nicoletta
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 10 servings 1x


The recipe is adapted from "Maialino's Olive Oil Cake" on Food52


  • 200 g all-purpose flour
  • 50 g whole wheat flour
  • 330 g raw cane sugar
  • 1 1/2 tsp sea salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 250 g (1 cup) extra-virgin olive oil
  • 305 g whole milk
  • large eggs, organic, free-range
  • 1 1/2 Tbsp grated orange and Meyer lemon zest
  • 70 g freshly squeezed orange juice
  • 55 g Orangello (or Limoncello, or Grand Marnier)


Preheat the oven to 350° F (180° C). Oil, butter, or spray a 9-inch bundt cake pan.

  1. In a bowl, whisk the flour, sugar, salt, baking soda and baking powder.
  2. In another bowl, whisk the olive oil, milk, eggs, orange and lemon zest, orange juice and orange liquor.
  3. Add the dry ingredients to the wet, and whisk until just combined.
  4. Pour the batter (which will be fairly liquid) into the prepared pan and bake for 1 hour, or until the top is golden, cracked, and a cake tester comes out clean.
  5. Transfer the cake to a rack and let cool for 30 minutes.
  6. Run a plastic knife around the edge of the pan, invert the cake onto the rack and let cool completely about 2 hours.
  • Category: Breakfast/Dessert
  • Method: Baking
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