Orange, Lemon & Olive Oil Cake
A glorious Italian inspired dessert that never fails to impress. A simple all-natural zesty cake that actually tastes of oranges. Orange, Lemon & Olive Oil Cake is one of our favorite cakes to make as there are just a handful of ingredients and it has a lovely fresh, orange flavor. It’s easy to assemble, serve, and it freezes well. I must admit, I prefer to use pure olive oil rather than extra-virgin here, because it has a less forceful flavor. But, of course, you can use whichever you like.
• 2 eggs
• 160g sugar
• 1 orange, zest of
• 1 lemon, zest of
• 120 ml olive oil
• 120 ml fresh squeezed orange juice
• 355g flour
• 1 tbsp baking powder
Whisk eggs & sugar together until well combined.
Add orange and lemon zest.
Stir in olive oil and orange juice.
Stir flour & baking powder in with silicone spatula, do not over mix, batter will be slightly lumpy.
Pour into greased bundt or 8 inch round cake tin.
Bake at 180°C for 45 minutes.
Leave to cool in the tin until completely cold. Turn out, dust with icing sugar, serve with whipped cream and sliced orange.
If you’re making ahead: The cakes can be double-wrapped in cling film and stored at room temperature for up to 1 day or frozen for up to 1 month. Bring to room temperature before serving.
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