Citrus olive oil cake recipe

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This light and citrus cake is so moist, it will melt in the mouth. It only takes 55 mins to make and is easy and moreish

olive oil cake
(Image credit: OksanaKiian/Getty Images)
Serves8
SkillEasy
Preparation Time10 mins
Cooking Time45 mins
Total Time55 mins
Cost RangeCheap

This cake gets its fat content from the healthier option of olive oil. Along with the citrus flavours of lemon and orange, this cake is light and zesty. It only takes 55 mins to rustle up and is full of flavour. If you fancy jazzing this cake up a bit, top with a light icing and grated orange zest for the perfect finish. If you’re on a dairy free diet, substitute the milk for soya milk.

Ingredients

  • 2 eggs
  • 150g caster sugar
  • Zest and juice of one orange
  • Zest of one lemon
  • 125ml olive oil (not extra virgin)
  • 190g self-raising flour
  • 60ml milk
  • 2tbsp icing sugar

WEIGHT CONVERTER

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to
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Method

  1. Preheat oven to 350°F/180°C/Fan 160°C/Gas Mark 4. Grease a 20cm cake tin and line with baking parchment.
  2. Whisk together the eggs and sugar until light and fluffy. Add the zest of the orange and lemon, and the oil and mix until combined. Stir in half of the flour. Stir in half of the milk and orange juice. Stir in the remainder of the flour. Stir in the remainder of the milk and orange juice. Pour into the prepared tin.
  3. Bake for 45 mins or until a cocktail stick inserted in the centre comes out clean.
  4. Leave to cool in the tin for 5 mins before transferring to wire rack to cool fully. When fully cooled transfer to a serving plate and dust with icing sugar.
Top Tip for making Citrus olive oil cake

If you substitute the milk for soya milk, this is a great dairy free cake

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