Weekend Baking: Rustic Olive Oil Cake with Citrus Glaze

Bake time: 40–45 minutes • Serves: 8

Olive oil cake celebrates the fruity, peppery notes of good extra-virgin olive oil paired with citrus for brightness. It's lighter than butter cakes and keeps beautifully, making it a great candidate for weekend baking when you want something elegant but unfussy.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3 large eggs
• 3/4 cup extra-virgin olive oil
• 3/4 cup whole milk (or yogurt for tang)
• Zest of 2 oranges and 1 lemon
• 1/4 cup fresh orange juice

Glaze

• 1 cup powdered sugar
• 2–3 tbsp lemon-orange juice (adjust for consistency)

Method

1. Preheat oven to 350°F (175°C). Grease and flour a 9" springform or loaf pan.
2. Whisk flour, baking powder, baking soda, and salt in a bowl.
3. Whisk eggs and sugar until combined (no need for ribbon stage). Add olive oil in a steady stream while whisking.
4. Stir in milk, citrus zest, and juice. Fold wet ingredients into dry until just combined—don’t overmix.
5. Pour batter into pan and bake 40–45 minutes until a toothpick comes out clean and the top is golden.
6. Cool 10 minutes in pan, then transfer to a rack. Whisk glaze ingredients and drizzle over cooled cake. Garnish with extra zest or thin slices of candied citrus.

Tips for success

• Use a fruity extra-virgin olive oil for the best aroma; avoid bitter or overly pungent oils that can overwhelm the cake.
• Room-temperature eggs and milk help the batter emulsify more easily.
• For a denser crumb, substitute half the milk with yogurt.

Serving ideas

Serve with a dollop of lightly sweetened whipped cream, a spoonful of ricotta, or alongside a pot of strong coffee for brunch. The cake keeps at room temperature for 2 days and refrigerated up to 5 days.

Variations

• Almond: Replace 1/2 cup flour with almond flour and add 1/2 tsp almond extract.
• Herb-infused: Gently warm the milk with a sprig of rosemary, cool, and proceed for an herb note.

Why it works

Olive oil keeps the crumb moist and tender while providing savory, fruity flavors that pair beautifully with citrus. This cake is forgiving, quick to assemble, and feels upscale despite minimal technique.