Description
A light and bright citrus olive oil cake topped with a smooth citrus cream, perfect for any occasion.
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
- 8 oz (225 g) cream cheese, soft
- 1/3 cup (65 g) sugar (for cream)
- 2 tbsp fresh lemon juice
- 1 tbsp orange zest (for cream)
- 2 tbsp heavy cream (to thin, if needed)
Instructions
- 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 for 30–40 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes, then 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 gradually to achieve a smooth soft cream.
- Spread the cream on the cooled cake. Chill for 30 minutes to set the cream.
Notes
Use room-temperature ingredients for better mixing and a fresh taste. Store leftovers in the fridge for 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean