I’m sharing an Olive Oil Cake Recipe for citrus season that comes together with a handful of pantry ingredients and one bowl, and can be finished with powdered sugar, citrus cream, orange zest, and delicate flowers.

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I can’t get over how simple this Citrus Olive Oil Cake Topped With A Citrus Cream feels. It’s citrus season and this Olive Oil Cake Recipe turned out bright and a little wild, not the polite dessert you expect.

I used extra virgin olive oil and fresh orange and lemon zest, and that zing lifts every bite. It reads like one of those Citrus Desserts you see in a glossy, and it looks like something you’d steal from a cafe window.

I keep making it, even on weekdays, and people always ask for seconds.

Ingredients

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All purpose flour: gives structure, mostly carbs, low fiber, keeps cake tender.
Granulated sugar: sweetener, quick energy, raises browning makes it sweet and moist.
Eggs: add protein, moisture and lift, help bind the batter together.
Extra virgin olive oil: fruity fat, adds richness, healthier unsaturated fats, keeps crumb soft.
Greek yogurt: tangy moisture, protein boost, it tenderizes crumb, cuts through richness.
Citrus zest and juice: bright acidity, citrus oils bring aroma, balances sweetness.
Mascarpone cheese: silky mild cream cheese like, gives creamy tangy topping richness.
Heavy whipping cream: whips into clouds, adds fat and smooth mouthfeel to cream.
Powdered sugar: sweetens and dusts, dissolves quickly, adds refined sweetness and pretty finish.

Ingredient Quantities

1 1/2 cups (190 g) all purpose flour

1 cup (200 g) granulated sugar

2 teaspoons baking powder

1/2 teaspoon fine sea salt

3 large eggs

2 teaspoons vanilla extract

1 cup (240 g) plain Greek yogurt

2/3 cup (160 ml) extra virgin olive oil

1/3 cup (80 ml) fresh orange juice

Zest of 2 oranges and 1 lemon, plus extra for garnish

8 ounces (225 g) mascarpone cheese (for the citrus cream)

1 cup (240 ml) heavy whipping cream

1/2 cup (60 g) powdered sugar, plus more for dusting

1 tablespoon fresh orange juice (for the cream)

1 teaspoon vanilla extract (for the cream)

Thin citrus slices, optional

Edible flowers, optional

How to Make this

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1. Preheat oven to 350F (175C). Grease and line a 9 inch springform or round cake pan with parchment, then lightly flour the sides so the cake releases easy.

2. Whisk together 1 1/2 cups (190 g) all purpose flour, 2 teaspoons baking powder and 1/2 teaspoon fine sea salt in a bowl, set aside.

3. In a large bowl whisk 1 cup (200 g) granulated sugar with 3 large eggs until slightly pale and a bit thick, about 2 to 3 minutes. Add 2 teaspoons vanilla extract, 1 cup (240 g) plain Greek yogurt, 1/3 cup (80 ml) fresh orange juice and the zest of 2 oranges plus 1 lemon, mix until combined.

4. Slowly drizzle in 2/3 cup (160 ml) extra virgin olive oil while whisking so it emulsifies into the batter. Room temperature eggs and yogurt help this, so if they were cold let them sit 20 minutes.

5. Fold the dry ingredients into the wet with a spatula until just combined, don’t overmix or the cake will be tough. Scrape the bowl, pour batter into prepared pan, smooth the top and tap the pan on the counter to knock out big air bubbles.

6. Bake at 350F for about 40 to 50 minutes, start checking at 40 minutes with a toothpick; it should come out clean or with a few moist crumbs. If the top browns too fast tent loosely with foil. Let cake cool in pan 10 minutes then remove to a wire rack to cool completely.

7. Make the citrus cream while the cake cools: beat 8 ounces (225 g) mascarpone with 1/2 cup (60 g) powdered sugar, 1 tablespoon fresh orange juice and 1 teaspoon vanilla extract until smooth. In a separate chilled bowl whip 1 cup (240 ml) heavy whipping cream to soft peaks, then gently fold the whipped cream into the mascarpone mixture until thick and spreadable. Chill 20 to 30 minutes to firm.

8. When the cake is completely cool spread the citrus cream over the top with an offset spatula. Keep it even, and don’t pile too high unless you want a very gooey cake.

9. Garnish with extra orange and lemon zest, thin citrus slices and edible flowers if using, and dust with more powdered sugar to finish. Chill about 30 minutes for cleaner slices, then cut with a warm knife. Store covered in the fridge up to 3 days.

Equipment Needed

1. 9 inch springform or round cake pan, lined with parchment and greased so the cake releases easy
2. A set of mixing bowls, at least one large and one medium
3. Measuring cups and spoons, and a kitchen scale if you have it (for more accurate baking)
4. Whisk plus an electric hand mixer or stand mixer for whipping the cream and beating the eggs
5. Rubber or silicone spatula for folding and scraping the batter
6. Microplane zester or fine grater for the orange and lemon zest
7. Offset spatula to spread the mascarpone cream nice and even
8. Wire cooling rack and a toothpick to test doneness
9. Fine mesh sieve for dusting powdered sugar and a sharp knife warmed under hot water for clean slices

FAQ

Q: Can I swap the extra virgin olive oil for something else? A: Yes, you can use a light tasting olive oil, avocado oil or neutral vegetable oil 1:1. If you swap in melted butter use the same amount but expect a different flavor and slightly denser crumb. Try to avoid very strong flavored oils or the cake will taste odd.

Q: How do I know the cake is done and what temp/time should I use? A: Bake in a 9 inch pan at 350°F (175°C) for about 35 to 45 minutes. It's done when a toothpick inserted in the center comes out with a few moist crumbs and the top springs back when you press it lightly. Every oven's different so check a few minutes early.

Q: Will the citrus cream make the cake soggy and how do I keep it from getting soggy? A: To avoid sogginess chill the cake completely before spreading the cream, or add the cream right before serving. You can brush the top with a thin layer of simple syrup or a light citrus glaze first to lock moisture in, then add the mascarpone cream. Also keep the assembled cake refrigerated, it helps the cream stay firm.

Q: Can I make this ahead and how should I store leftovers? A: You can bake the cake a day ahead and keep it wrapped at room temp up to 24 hours. Once frosted store in the fridge and eat within 2 days. Leftover unfrosted slices freeze well, but cream doesn't freeze nicely. If freezing, wrap the unfrosted cake tightly and freeze up to 2 months, thaw in the fridge overnight.

Q: I don't have Greek yogurt, what can I use instead? A: Sour cream or full fat plain yogurt are good substitutes 1:1. You can also use buttermilk but the batter will be a bit thinner so watch baking time. Low fat versions will work but may give a slightly less rich cake.

Q: Can I use other citrus or change the amounts of zest and juice? A: Absolutely, swap in limes, tangerines or grapefruit. Keep roughly the same total zest amount (zest of 3 small fruits) and similar juice volume, but taste and adjust the powdered sugar in the cream if your fruits are extra tart. Avoid zesting the white pith, it makes things bitter.

Citrus Olive Oil Cake Topped With A Citrus Cream Recipe Substitutions and Variations

All purpose flour: swap for cake flour (use slightly more moisture, gives a lighter crumb), whole wheat pastry flour (use 1:1 for a nuttier, slightly denser cake), or a gluten free 1:1 baking blend (make sure it contains xanthan gum).
Granulated sugar: use superfine caster sugar 1:1, or try coconut sugar 1:1 for a caramel note, or liquid sweeteners like honey or maple syrup (use about 3/4 cup per 1 cup sugar and reduce other liquids by ~3 tbsp).
Extra virgin olive oil: replace with a mild olive oil or neutral oils like canola or avocado oil 1:1, or use melted unsalted butter for richer flavor (same volume, but gives a different mouthfeel).
Mascarpone (for the citrus cream): use full fat cream cheese (room temp, 1:1, tangier result), or smooth ricotta blended with a splash of cream, or thick strained Greek yogurt or crème fraîche (adds tang, may need a little extra powdered sugar).

Pro Tips

1) Let the eggs and yogurt warm up to room temp, about 20 to 30 minutes. Cold ingredients make the olive oil want to separate so adding the oil slowly will emulsify easier. If the batter looks like it split, keep whisking gently and add a tablespoon of batter or warm orange juice to bring it back together.

2) Fold the flour in gently and stop when you still see small streaks of flour. Overmixing makes the crumb tough, so a few little lumps are fine. Scrape the bowl, pour into the pan and tap it on the counter a few times to burp out big air bubbles.

3) Ovens lie, so check early. Start testing at 40 minutes with a toothpick, and if the top browns too fast loosely cover the pan with foil. Put the rack in the center and rotate the pan halfway through if your oven has hot spots.

4) Chill everything for the citrus cream. Keep the mascarpone, cream and bowl cold, whip the cream to soft peaks only, then fold in gently. If the cream seems too loose after folding, chill it longer rather than whipping more, and use a warm knife and a quick fridge chill before slicing for cleaner pieces.

Citrus Olive Oil Cake Topped With A Citrus Cream Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

457

kcal

Equipment: 1. 9 inch springform or round cake pan, lined with parchment and greased so the cake releases easy
2. A set of mixing bowls, at least one large and one medium
3. Measuring cups and spoons, and a kitchen scale if you have it (for more accurate baking)
4. Whisk plus an electric hand mixer or stand mixer for whipping the cream and beating the eggs
5. Rubber or silicone spatula for folding and scraping the batter
6. Microplane zester or fine grater for the orange and lemon zest
7. Offset spatula to spread the mascarpone cream nice and even
8. Wire cooling rack and a toothpick to test doneness
9. Fine mesh sieve for dusting powdered sugar and a sharp knife warmed under hot water for clean slices

Ingredients

1 1/2 cups (190 g) all purpose flour
1 cup (200 g) granulated sugar
2 teaspoons baking powder
1/2 teaspoon fine sea salt
3 large eggs
2 teaspoons vanilla extract
1 cup (240 g) plain Greek yogurt
2/3 cup (160 ml) extra virgin olive oil
1/3 cup (80 ml) fresh orange juice
Zest of 2 oranges and 1 lemon, plus extra for garnish
8 ounces (225 g) mascarpone cheese (for the citrus cream)
1 cup (240 ml) heavy whipping cream
1/2 cup (60 g) powdered sugar, plus more for dusting
1 tablespoon fresh orange juice (for the cream)
1 teaspoon vanilla extract (for the cream)
Thin citrus slices, optional
Edible flowers, optional

Directions

Preheat oven to 350F (175C). Grease and line a 9 inch springform or round cake pan with parchment, then lightly flour the sides so the cake releases easy.
Whisk together 1 1/2 cups (190 g) all purpose flour, 2 teaspoons baking powder and 1/2 teaspoon fine sea salt in a bowl, set aside.
In a large bowl whisk 1 cup (200 g) granulated sugar with 3 large eggs until slightly pale and a bit thick, about 2 to 3 minutes. Add 2 teaspoons vanilla extract, 1 cup (240 g) plain Greek yogurt, 1/3 cup (80 ml) fresh orange juice and the zest of 2 oranges plus 1 lemon, mix until combined.
Slowly drizzle in 2/3 cup (160 ml) extra virgin olive oil while whisking so it emulsifies into the batter. Room temperature eggs and yogurt help this, so if they were cold let them sit 20 minutes.
Fold the dry ingredients into the wet with a spatula until just combined, don’t overmix or the cake will be tough. Scrape the bowl, pour batter into prepared pan, smooth the top and tap the pan on the counter to knock out big air bubbles.
Bake at 350F for about 40 to 50 minutes, start checking at 40 minutes with a toothpick; it should come out clean or with a few moist crumbs. If the top browns too fast tent loosely with foil. Let cake cool in pan 10 minutes then remove to a wire rack to cool completely.
Make the citrus cream while the cake cools: beat 8 ounces (225 g) mascarpone with 1/2 cup (60 g) powdered sugar, 1 tablespoon fresh orange juice and 1 teaspoon vanilla extract until smooth. In a separate chilled bowl whip 1 cup (240 ml) heavy whipping cream to soft peaks, then gently fold the whipped cream into the mascarpone mixture until thick and spreadable. Chill 20 to 30 minutes to firm.
When the cake is completely cool spread the citrus cream over the top with an offset spatula. Keep it even, and don’t pile too high unless you want a very gooey cake.
Garnish with extra orange and lemon zest, thin citrus slices and edible flowers if using, and dust with more powdered sugar to finish. Chill about 30 minutes for cleaner slices, then cut with a warm knife. Store covered in the fridge up to 3 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.