This cake feels light and bright. It uses olive oil and citrus to make a soft crumb. The top gets a mild cream that brings more citrus taste. You can make it for friends, family, or a small party. For a warm meal, you can serve it with a simple soup like creamy sweet potato soup with sausage to make a full meal.

why make this recipe

You will love this cake if you want a sweet that feels fresh. The oil keeps the cake moist. The citrus gives a clear, bright taste. You can make it in one pan and it stays soft for days. It also fits many meals and events.

how to make Citrus Olive Oil Cake Topped with a Citrus Cream

Make the cake in simple steps. Mix dry and wet parts in two bowls. Fold the wet into the dry, pour in a pan, and bake. Let it cool, then pour the light citrus cream on top. If you want a soft, even cream like a rolled cake filling, you can learn filling tips from a cake roll guide like chocolate cake roll rich creamy filling. Use a glass or metal pan and watch the bake time so the cake stays moist.

Ingredients :

1 1/2 cups (190 g) all-purpose flour
1 cup (200 g) sugar
2 tsp baking powder
1/2 tsp salt
3 large eggs, room temp
3/4 cup (180 ml) extra-virgin olive oil
1/2 cup (120 ml) milk, room temp
Zest of 1 orange and 1 lemon
1/4 cup (60 ml) fresh orange juice
2 tsp vanilla extract

For the citrus cream:

8 oz (225 g) cream cheese, soft
1/3 cup (65 g) sugar
2 tbsp fresh lemon juice
1 tbsp orange zest
2 tbsp heavy cream to thin, if needed

You can add small mix-ins or crumbs if you like. For ideas on desserts with mix-ins, see cookie dough ice cream cake ideas.

Directions :

Heat the oven to 350°F (175°C). Grease and flour a 9-inch round pan.
In a bowl, sift flour, baking powder, and salt. Stir in the sugar.
In a second bowl, beat eggs. Add olive oil, milk, orange juice, vanilla, and zests. Mix well.
Pour the wet mix into the dry mix. Stir with a spatula until just blended. Do not overmix.
Pour the batter into the pan. Smooth the top.
Bake 30–40 minutes. The top should be golden and a toothpick comes out clean.
Let the cake cool in the pan for 10 minutes. Turn it out to a rack to cool more.
To make the cream, beat the cream cheese with sugar until smooth. Add lemon juice, orange zest, and heavy cream a bit at a time to get a smooth soft cream.
Spread the cream on the cooled cake. Chill for 30 minutes so the cream sets.

how to serve Citrus Olive Oil Cake Topped with a Citrus Cream

Cut the cake in slices. Serve it with fresh fruit or a small scoop of cold ice cream for contrast. If you like richer pairings, you can serve a slice with a creamy ice cream cake on the side, like a chocolate caramel ice cream cake, for a big dessert table. Use small plates and a sharp knife for clean slices.

how to store Citrus Olive Oil Cake Topped with a Citrus Cream

Cover the cake with plastic wrap or keep it in a cake box. Store in the fridge because the cream has cheese. The cake keeps well for 3–4 days. You can freeze slices in a box with parchment between layers for up to 2 months. Thaw in the fridge before you serve.

tips to make Citrus Olive Oil Cake Topped with a Citrus Cream

Use room-temp eggs and milk so they mix fast.
Do not overmix the batter. Mix until just no flour shows.
Use fresh citrus for bright taste. Dried zest will not give the same fresh smell.
If you want a pretty top, learn basic cake finish ideas from a cake decorating guide like cake decorating tips.
Let the cake cool fully before you add the cream to avoid a soft top.

variation (if any)

Add 1/2 cup chopped nuts for a bit of crunch.
Swap some orange zest for lime zest for a sharp twist.
Make a lighter glaze instead of cream: mix powdered sugar with lemon juice and pour on top.
Add a thin layer of jam between cake and cream for a sweet step.

FAQs (minimum three FAQ)

Q: Can I use a different oil?
A: Yes. Use a light oil like avocado or mild olive oil. Strong oils can change the taste.

Q: Can I make this cake without cream cheese?
A: Yes. Use a simple lemon glaze of powdered sugar and lemon juice. It will be lighter.

Q: How do I know when the cake is done?
A: Insert a toothpick in the center. If it comes out clean or with a few dry crumbs, it is done.

Q: Can I make this cake in a loaf pan?
A: Yes. Bake time will change. Start to check at 25 minutes.

Conclusion

For the original version and more detail, see the full recipe at Citrus Olive Oil Cake Topped with a Citrus Cream – Fig & Olive Platter.

Citrus Olive Oil Cake Topped with a Citrus Cream