Simply Wanderfull

get social with me:

Looking for a dessert to boost your mood? Look no further because a bite of this citrus olive oil cake will make you want to smile and maybe dance! This mood-boosting cake is light, moist and made with citrus notes of lemons, oranges and cranberries that is so delightful. Every bite is refreshing and totally satisfying. This cake is sure to become your new go-to recipe for adding a little extra joy to any occasion.

I first came across a recipe for Grapefruit Olive Oil Cake by Molly Baz and loved the recipe! Molly Baz’s Cook This Book Cookbook has some great recipes including her recipe for Grapefruit Olive Oil Cake. I tweaked the recipe a bit to my liking by replacing the grapefruit with lemons and oranges. Frozen cranberries are also added because they go so well with orange. I also love to add two secret ingredients: vanilla sugar and orange blossom water. The result is a cake that is so delightful and satisfying.

Ingredients:

Here are the ingredients that you will need to make this Citrus Olive Oil Cake:

2 lemons, zested and juiced
1 orange, zested and juiced
3 large eggs
1/2 cup plain yogurt
2 cups flour
1/2 tsp. baking soda
1/2 tsp. baking powder
2 tsp. salt
1 1/2 cups sugar
1 packet vanilla sugar
1 cup extra light virgin olive oil (Bertolli EVOO)
1 cup frozen cranberries
1 tsp. orange blossom water

Instructions:

Preheat oven to 350 degrees.

Grease a 10 inch bundt pan. I like to butter the pan first, then spray it good with cooking spray.
Zest the lemons and orange. Combine the zest in a small bowl.
Juice the lemons and orange to make sure that you have 1/2 cup of the combined juice. Reserve 2 tbsp. of the juice in a separate bowl to make the glaze.
In a medium bowl, whisk the flour, baking soda, baking powder and salt. Set aside.
In another bowl, add sugar, vanilla sugar and the 2 tbsp of the combined zest of orange and lemon. Now massage the zest and sugar together for at least 30 seconds. The sugar will be infused with this delcious citrus flavour.
Add in the eggs, olive oil, and yogurt. Whisk until the mixture becomes pale in colour. Now whisk in the 1/2 cup of citrus juice.
Add in the flour mixture to the wet mixture all at once and whisk until combined.
Add in the cranberries. (You could mix your cranberries with 1 tbsp. flour to ensure that they won’t sink during baking).
Pour the cake batter into the bundt pan
Bake for approximately 55-60 minutes or until the middle sets.
Cool in pan for 10 minutes, then flip onto your cake plate and continue to cool for at least 1 hour before glazing.

For the glaze:

Add 2 tbsp. citrus juice, icing sugar and 1/2 tsp. orange blossom water.
Mix to a glaze. Set aside

Glaze:

Drizzle the glaze overtop the cooled cake.
Slice and serve

Citrus Olive Oil Cake

simplywanderfull

Looking for a cake to brighten your day? This is the cake for you. Made with citrus flavours of orange, lemon and cranberry this moist cake made with olive oil is light and tasty!

Print Recipe Pin Recipe

Servings 8 servings

Ingredients

2 lemons zested and juiced
1 orange zested and juiced
3 large eggs
1/2 cup plain yogurt
2 cups flour
1/2 tsp. baking soda
1/2 tsp. baking powder
2 tsp. salt
1 1/2 cups sugar
1 packet vanilla sugar
1 cup extra light virgin olive oil Bertolli EVOO
1 cup frozen cranberries
1 tsp. orange blossom water

Instructions

Preheat oven to 350 degrees.
Grease a 10 inch bundt pan. I like to butter the pan first, then spray it good with cooking spray.
Zest the lemons and orange. Combine the zest in a small bowl.
Juice the lemons and orange to make sure that you have 1/2 cup of the combined juice. Reserve 2 tbsp. of the juice in a separate bowl to make the glaze.
In a medium bowl, whisk the flour, baking soda, baking powder and salt. Set aside.
In another bowl, add sugar, vanilla sugar and the 2 tbsp of the combined zest of orange and lemon. Now massage the zest and sugar together for at least 30 seconds. The sugar will be infused with this delcious citrus flavour.
Add in the eggs, olive oil, and yogurt. Whisk until the mixture becomes pale in colour. Now whisk in the 1/2 cup of citrus juice.
Add in the flour mixture to the wet mixture all at once and whisk until combined.
Add in the cranberries. (You could mix your cranberries with 1 tbsp. flour to ensure that they won't sink during baking).
Pour the cake batter into the bundt pan
Bake for approximately 55-60 minutes or until the middle sets.
Cool in pan for 10 minutes, then flip onto your cake plate and continue to cool for at least 1 hour before glazing.
For the glaze:
Add 2 tbsp. citrus juice, icing sugar and 1/2 tsp. orange blossom water.
Mix to a glaze. Set aside
Glaze:
Drizzle the glaze overtop the cooled cake.
Slice and serve

A Slice of Happiness

Well, its time to slice a piece of this heavenly cake. Pour yourself a cup of coffee or tea and Enjoy!

If you like this recipe, check out my recipe for Lemon Blueberry Snacking Cake which is another family favourite! I would love to hear from you, drop me a line or ask me a question! Happy Baking!