Olive Oil and Citrus Cake

Ingredients

• 1 ¾ cups All-purpose flour
• 1 cup Granulated sugar
• ¾ cup Extra-virgin olive oil
• 3 Eggs (large)
• 2 Orange, zest of both, juice of one
• 1 Lemon, zest and juice
• ½ cup Plain 2% Greek yogurt
• 1 ½ tsp Baking powder
• ½ tsp Baking soda
• ¾ tsp Kosher salt
• 1 tsp Vanilla extract
• 2 tbsp Powdered sugar

Method

1. Heat the oven to 350°F. Line and oil a 9-inch pan.
2. Rub the citrus zest into the sugar with your fingertips for a minute until the sugar is damp and smells like an orange grove. This releases the oils in a way that stirring never does, and it is the single best trick in citrus baking.
3. Whisk in the eggs, then the olive oil in a steady stream, then the yogurt, juice and vanilla.
4. Fold in the flour, baking powder, baking soda and salt until just combined. Stop while a few streaks remain.
5. Bake 40-45 minutes until a skewer comes out with a crumb or two. The top should be deep gold and cracked.
6. Cool in the pan 10 minutes, then turn out. Dust with powdered sugar. Use a fruity, decent olive oil — you will taste it, and that is the point.

Notes

✨ The restaurant touch

Zest rubbed into sugar. Thirty seconds of work for twice the citrus flavor.

🧒 For the kids

Bake it in a muffin tin for 18 minutes for lunchbox portions.

🥡 Leftovers

Better on day two. Keeps 4 days covered at room temperature; freezes well.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.