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Citrus Olive Oil Cake

This cake is inspired by Maialino's Olive Oil Cake - which is simply the best. Insanely moist and tender, keeps well for a few days (if it lasts that long in your home!) and will turn any olive oil cake skeptic into a believer.

Now, here's why it is 'inspired by'. As you'll see in the photo, I used a decorative pan to make the cake, so in order to maintain the integrity of the design on the cake, I needed a cake that was less moist and a bit more sturdy. By this I mean it is BY NO MEANS dry. Not even a little. While I was tweaking it, I decided to add other citrus flavors to the mix, and I think you'll love how this cake turns out.


2 cups all-purpose flour

1 1/2 sugar

1 teaspoons kosher salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 1/4 cup good quality extra-virgin olive oil

1 cup whole milk

3 large eggs, room temperature

Zest of one grapefruit, lemon and orange

1/4 cup fresh orange juice


Heat the oven to 350° F. Generously spray a 9 inch round cake pan and set aside.

In a bowl, whisk the flour, sugar, salt, baking soda and powder. In another bowl, whisk the olive oil, milk, eggs, zest and juice. Add the dry ingredients; whisk until just combined.

Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and a cake tester comes out clean. Transfer the cake to a rack and let cool for 30 minutes.

Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, 2 hours.

Buon appetito!

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