Citrus Olive Oil Cake


  • 1 3/4 cups cake flour
  • 2 teaspoons baking powder
  • Pinch of salt
  • 1 cup granulated sugar
  • 3 eggs
  • 1/4 cup lemon juice (from 1-2 lemons)
  • Scant 1 cup whole-milk plain yogurt
  • 1/3 cup Bella Oliva Fused Blood Orange EVOO
  • 1/3 cup Bella Oliva Fused Whole Lemon EVOO


  1. 1. Preheat the oven to 375°F and grease a 9″ cake pan with olive oil, then dust it with flour.
  2. Sift together the flour, baking powder and salt and set aside.
  3. Using a stand mixer with a whisk attachment, beat on medium-high speed the sugar and eggs until the mixture has lightened in color and doubled in size, 2-3 minutes.
  4. On low speed, whisk in the lemon juice and yogurt.
  5. Add the olive oil, pouring slowly so that flows in a stream. Mix in until it is combined.
  6. On the lowest speed, stir in the flour mixture only until combined.
  7. Pour the batter into the prepared cake pan and bake for 30 minutes. (A toothpick inserted in the middle will come out with a few moist crumbs.)
  8. Remove from the oven and cool for 20 minutes.
  9. Remove from the cake pan and cool completely.
  10. Dust with powdered sugar or make a glaze using confectioner’s sugar and lemon juice. Garnish with strawberries and/or raspberries.

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