Citrus Olive Oil Cake
You can make this cake with any flavored or un-flavored olive oil that you like. Instead of poppy seeds try adding some dried cranberries or cherries. For serving dust with powdered sugar or make a citrus glaze with orange or lemon juice mixed with some powdered sugar and drizzle over the top of the cake, I like serving this with fresh raspberries on the side and a dollop of freshly whipped cream wouldn’t hurt either!
I’ve used cake pans, bundt cake pans and small Mason jars for this cake, just be aware of your baking time, test by inserting a clean toothpick into the center of the cake and it comes out dry.
- 2 cups flour
- 1 ¼ cups sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 3 large eggs, beaten
- 1 ½ cups whole milk
- ½ cup Orange olive oil, or any flavored olive oil
- 1 orange, zested
- 1 teaspoon vanilla
- ½ cup sliced almonds
- 1 tablespoon poppy seeds, optional
Preheat the oven to 350°.
Sift together the flour, sugar, salt, baking powder and baking soda Make a well in the center of the dry ingredients and whisk in the eggs, milk, olive oil, zest and vanilla.
Add the almonds and poppyseeds to the batter, and mix with a spatula or wooden spoon.
Pour the batter into a greased Bundt cake pan. Bake for 55 to 60 minutes, until the cake is golden on top. Cool the cake, invert on a plate and dust with confectioners sugar if you like.
If using Mason jars, spray the inside of the jar with oil spray and fill only 2/3 of the jar with batter. Place jar on a baking sheet and when all jars are done place the sheetpan into the oven and bake accordingly. Check the cakes at 30 minutes and then every 5 minutes until a toothpick comes out clean.
Thanks for the recipe Debbie, I’m going to try and make the Citrus Olive Oil Cake, sounds lovely!
I’m not much of a baker Sandra and this cake is as easy as it gets! Hope you enjoy it ~ Debbi