There’s something wonderfully refreshing about a dessert that encapsulates the bright, sunny flavors of citrus. That’s exactly what you’ll find in this Citrus Olive Oil Cake topped with a luscious Citrus Cream. Picture this: the moment you slice into the cake, a hint of fragrant orange zest wafts through the air, teasing your taste buds with promises of sweetness balanced by a touch of tang. I stumbled upon this delightful recipe one rainy afternoon, craving something light yet satisfying, and it quickly became a favorite in my home.
Not only is this one-bowl cake incredibly simple to whip up, but it also showcases the unique richness of olive oil, giving it a moist crumb that keeps everyone coming back for seconds. Whether you’re looking to impress at your next dinner party or simply treating yourself to a slice of joy after a long day, this cake is sure to dazzle. Plus, its versatility means you can easily adapt it to be gluten-free or dairy-free, making it a crowd-pleasing option for anyone. Let’s bring a burst of citrus sunshine into your kitchen!
Why is Citrus Olive Oil Cake Topped with a Citrus Cream a Must-Try?
Delightfully Simple: This one-bowl cake makes baking a breeze without sacrificing flavor or texture.
Moist and Flavorful: The olive oil not only keeps the cake incredibly moist but also adds a unique depth of flavor you’ll absolutely love.
Citrus Perfection: Infused with fresh orange juice and zest, every bite bursts with sunshine, making it perfect for any occasion.
Adaptable for All: Easily transform it into a gluten-free or dairy-free dessert while still delivering on taste and satisfaction.
Impress Your Guests: Its vibrant presentation and play of textures will leave your friends and family raving about your baking skills!
Citrus Olive Oil Cake Ingredients
• Dive into the essential components for a perfect Citrus Olive Oil Cake topped with a Citrus Cream!
For the Cake
- All-Purpose Flour – Provides structure; feel free to swap with gluten-free flour for a light alternative.
- Baking Powder & Baking Soda – Helps the cake rise; always check for freshness to get the best rise.
- Large Eggs – Bind the mix and add moisture; organic eggs are a fantastic choice for flavor.
- Extra Virgin Olive Oil – Adds moistness and richness; different from butter, it adds a unique flavor profile.
- Plain Yogurt – Contributes to tenderness; substituting with dairy-free yogurt will keep it delicious.
- Orange Juice – Brings in refreshing citrus flavor; opt for freshly squeezed for the best results.
- Orange Zest – Enhances the overall flavor; use fresh zest for an aromatic experience.
- Sugar – Sweetens the cake; consider reducing for a tangier citrus curd if desired.
- Vanilla Paste or Extract – Lifts the flavor profile; orange extract can offer a lovely twist.
For the Citrus Curd
- Eggs, Egg Yolks – Provide richness, helping the curd set well.
- Sugar – Adds sweetness to balance flavors.
- Lemon Juice – Infuses a necessary acidity; fresh is best for vibrant taste.
- Cornstarch – Thickens the curd; you can replace with flour if needed.
- Unsalted Butter – Brings richness to the curd.
For the Whipped Cream
- Whipping Cream – Creates a light and airy topping; sweeten with powdered sugar for added flavor.
How to Make Citrus Olive Oil Cake Topped with Citrus Cream
- Prepare the Citrus Curd:
- Combine sugar and orange zest in a saucepan. Whisk in eggs, orange juice, cornstarch, and lemon juice. Cook over medium heat, stirring constantly, until thickened (about 10 minutes), then strain through a fine mesh and chill in the refrigerator.
- Make the Cake Batter:
- Preheat your oven to 350°F (175°C). In a mixing bowl, whisk together the sugar and orange zest until fragrant. Add in the eggs and olive oil, mixing until smooth. In another bowl, combine the flour, baking powder, and baking soda. Gradually mix the dry and wet ingredients until just combined.
- Bake the Cake:
- Pour the batter into a greased and parchment-lined 9″ round cake pan. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for about 10 minutes before inverting onto a wire rack to cool completely.
- Prepare the Whipped Cream:
- In a large bowl, beat the heavy cream with powdered sugar until medium-stiff peaks form. If desired, add a splash of vanilla or orange extract for extra flavor, then gently mix until combined.
- Assemble the Cake:
- Once the cake is completely cooled, frost the top with the whipped cream, then generously dollop the chilled citrus curd on top. Decorate with additional orange zest and edible flowers for a stunning finish.
Optional: Sprinkle extra zest on top for an added citrus punch!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Citrus Olive Oil Cake
Room Temperature: Store the unadorned Citrus Olive Oil Cake in an airtight container at room temperature for up to 3 days to maintain its moisture and flavor.
Fridge: If decorated with whipped cream or citrus curd, refrigerate the cake for up to 5 days. Allow it to reach room temperature before serving for the best taste and texture.
Freezer: For longer storage, freeze the unadorned cake wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw in the fridge overnight before serving.
Reheating: To revitalize slices of cake, warm them gently in the microwave for about 10-15 seconds. This brings back its moistness without drying it out.
Citrus Olive Oil Cake Variations
Feel free to get creative and customize your cake to suit your taste buds! Here are some delightful twists to try.
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Cranberry Burst: Add fresh cranberries to the batter for a tart contrast that beautifully balances the sweetness of the cake. Picture vibrant red jewels peeking through the golden crust!
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Dairy-Free Delight: Swap plain yogurt with dairy-free yogurt to make this cake enjoyable for everyone. The texture remains creamy while still adhering to dietary preferences.
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Citrus Twist: Experiment with a blend of citrus fruits like lemon, lime, or grapefruit in place of orange. Each offers its own unique flavor profile, making every bite a new experience!
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Herb Infusion: Incorporate fresh herbs like rosemary or thyme into the batter for an aromatic touch. The subtle earthiness elevates the cake to a whole new level of sophistication!
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Nutty Addition: Fold in finely chopped almonds or walnuts for added texture and richness. Their crunchiness complements the moist crumb beautifully.
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Spicy Heat: Add a pinch of cayenne pepper or fresh ginger for a warm kick. It creates a delightful contrast with the cake’s citrus notes, surprising your taste buds!
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Zesty Syrup: Drizzle a citrus-infused simple syrup over the warm cake for extra moisture and flavor. It adds a lovely glaze that glistens in the light.
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Chocolate Surprise: For a decadent twist, fold mini chocolate chips into the batter. The sweet chocolate pairs unexpectedly with citrus, creating a delightful harmony of flavors.
Make Ahead Options
These delightful Citrus Olive Oil Cakes topped with a Citrus Cream are perfect for meal prep! You can prepare the citrus curd and whipped cream up to 3 days in advance; simply store them in airtight containers in the refrigerator to maintain their freshness and prevent drying out. The cake itself can be baked up to 24 hours ahead—let it cool completely, then wrap it tightly in plastic wrap to keep it moist. When you’re ready to serve, frost the cooled cake with the whipped cream and dollop the citrus curd on top for a stunning presentation. This prep ensures you can enjoy homemade goodness without the last-minute rush!
Expert Tips for Citrus Olive Oil Cake
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Fresh Ingredients Matter: Use freshly squeezed orange juice and vibrant orange zest to enhance the flavor of your Citrus Olive Oil Cake.
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Avoid Over-Mixing: Gently fold the batter to maintain a light and airy texture. Over-mixing can lead to a dense cake—nobody wants that!
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Check the Oven Temperature: Ensure your oven is preheated to 350°F (175°C) for even baking. An unheated oven can cause your cake to sink or bake unevenly.
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Cooling Is Key: Allow the cake to cool completely in the pan before inverting. This helps maintain its structural integrity and prevents it from breaking apart.
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Experiment with Toppings: Decorate with edible flowers and extra citrus zest for a delightful presentation that will impress your guests and elevate your Citrus Olive Oil Cake!
What to Serve with Citrus Olive Oil Cake Topped with Citrus Cream?
Enhance your dessert experience with delightful pairings that complement the bright flavors of your Citrus Olive Oil Cake.
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Fresh Berries: The tartness of strawberries or blueberries adds a refreshing punch, balancing the cake’s sweetness beautifully. Their juiciness harmonizes perfectly with the citrus notes.
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Mint Infused Iced Tea: A soothing mint iced tea elevates the cake, providing a refreshing contrast that’s as invigorating as a walk through a sunlit garden.
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Honey Drizzled Yogurt: Creamy yogurt drizzled with honey offers a luxurious creaminess that pairs wonderfully with the cake while adding an extra layer of sweetness.
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Lemon Sorbet: This light, tangy sorbet acts as a palate cleanser and accentuates the citrus flavors, bringing a delightful chill to your dessert spread.
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Pistachio Crumble: A crunchy pistachio topping adds a surprising texture and nutty flavor that complements the cake’s moistness beautifully; it’s an unexpected yet delicious twist!
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Rosé Wine: A chilled glass of rosé wine adds an elegant touch to your dessert table, its fruity notes pairing perfectly with the citrus in the cake and cream.
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Coconut Whipped Cream: For a tropical twist, adorn your cake with coconut whipped cream, which adds a creamy richness and enhances the cake’s airy texture.
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Spiced Chai: Cozy up with a warm cup of spiced chai; its warm spices intertwine beautifully with the citrus, making every bite feel like a celebration.
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Citrus Salad: A simple citrus salad of oranges and grapefruit brightens the table and highlights the flavors of the cake while offering a refreshing side.
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Cardamom Coffee: The warm, aromatic notes of cardamom coffee will enrich your experience, creating a comforting backdrop to the zesty flavors in your cake.
Citrus Olive Oil Cake Topped with Citrus Cream Recipe FAQs
What type of olive oil should I use for the cake?
It’s best to use extra virgin olive oil for your Citrus Olive Oil Cake, as it provides the richest flavor and highest quality. You’ll enjoy a more profound depth of taste compared to regular olive oil or butter, which complements the citrus beautifully.
How can I tell when my cake is done baking?
The best way to determine if your cake is done is to insert a toothpick into the center; if it comes out clean or with just a few crumbs, it’s ready! You should also look for a golden-brown crust and a firm top. Generally, baking takes about 35-40 minutes at 350°F (175°C).
Can this cake be made gluten-free?
Absolutely! Just swap out the all-purpose flour for a 1:1 gluten-free baking blend. Make sure the blend contains xanthan gum or add 1/4 teaspoon to help with the cake’s structure. This way, everyone can enjoy a slice of your Citrus Olive Oil Cake!
How do I store leftover cake?
If the cake is unadorned, store it at room temperature in an airtight container for up to 3 days. For a decorated cake with whipped cream, refrigerate it for up to 5 days, allowing it to come back to room temperature before serving for the best flavor and texture.
Can I freeze the cake?
Yes, freezing is a great option! Wrap the unadorned Citrus Olive Oil Cake in plastic wrap and then aluminum foil to prevent freezer burn, and it will keep well for up to 3 months. To serve, thaw it overnight in the fridge and enjoy its freshly-baked goodness!
What can I do if my cake is too dense?
If your cake turns out dense, it may be due to over-mixing the batter. Next time, mix the wet and dry ingredients until just combined to maintain that light, airy texture. Also, ensure your baking powder and baking soda are fresh, as stale leavening agents won’t help it rise.
Citrus Olive Oil Cake Topped with Citrus Cream Bliss
Ingredients
Equipment
Method
- Prepare the Citrus Curd: Combine sugar and orange zest in a saucepan. Whisk in eggs, orange juice, cornstarch, and lemon juice. Cook over medium heat, stirring constantly, until thickened (about 10 minutes), then strain through a fine mesh and chill in the refrigerator.
- Make the Cake Batter: Preheat your oven to 350°F (175°C). In a mixing bowl, whisk together the sugar and orange zest until fragrant. Add in the eggs and olive oil, mixing until smooth. In another bowl, combine the flour, baking powder, and baking soda. Gradually mix the dry and wet ingredients until just combined.
- Bake the Cake: Pour the batter into a greased and parchment-lined 9" round cake pan. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for about 10 minutes before inverting onto a wire rack to cool completely.
- Prepare the Whipped Cream: In a large bowl, beat the heavy cream with powdered sugar until medium-stiff peaks form. If desired, add a splash of vanilla or orange extract for extra flavor, then gently mix until combined.
- Assemble the Cake: Once the cake is completely cooled, frost the top with the whipped cream, then generously dollop the chilled citrus curd on top. Decorate with additional orange zest and edible flowers for a stunning finish.