Lemon–Orange Olive Oil Cake
Bright, aromatic, and incredibly moist, this Lemon–Orange Olive Oil Cake combines citrus zest, sweet sherry, and extra virgin olive oil for an elegant, bakery-style dessert with a soft crumb and golden crust.
8 Servings
Ingredients
For the Cake:
- Olive oil for greasing the pan
- 1 cup granulated sugar plus 2–3 tablespoons for coating the pan
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon kosher salt
- 2 tablespoons finely grated orange zest
- 1 tablespoon finely grated lemon zest
- 3 large eggs
- ⅔ cup extra virgin olive oil preferably Filippo Berio Organic
- ½ cup sweet sherry or substitute Moscato or Beaumes de Venise
For the Optional Candied Orange Topping:
- 1 medium orange such as navel, sliced into ⅛-inch rounds
- 1 cup granulated sugar
- ⅔ cup water
- 2 tablespoons lemon juice
- 1 tablespoon chopped pistachios
- Powdered sugar for dusting
Instructions
Prepare the Pan
- Preheat the oven to 350°F (175°C) and position a rack in the center. Lightly brush the bottom and sides of a 9-inch round cake pan with olive oil. Line the bottom with parchment paper and brush again with oil. Sprinkle 2–3 tablespoons of sugar evenly around the bottom and sides of the pan, tilting it to coat completely. Tap out any excess.
Combine the Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
Prepare the Wet Mixture
- In a large mixing bowl, combine the remaining 1 cup of sugar with the orange and lemon zests. Using your fingertips, rub the zest into the sugar until fragrant and slightly moist, allowing the citrus oils to infuse the sugar. Add the eggs and whisk for approximately 45 seconds, or until the mixture lightens in color and becomes creamy. Gradually incorporate the olive oil and sweet sherry, whisking until smooth and emulsified.
Combine and Mix
- Add the dry ingredients to the wet mixture. Gently whisk or fold until the batter is smooth and free of large lumps, being careful not to overmix. The batter should have a thick yet pourable consistency.
Bake the Cake
- Pour the batter into the prepared pan and smooth the surface evenly. Set the pan on a baking sheet for stability and transfer to the preheated oven. Bake for 35–40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool the Cake
- Remove the pan from the oven and place it on a wire rack. Allow the cake to cool for 15 minutes. Run a knife along the edge to loosen, then carefully invert the cake onto a plate. Peel off the parchment paper, then place the cake right side up on a rack to cool completely before decorating.
(Optional): Prepare the Candied Orange Topping
- In a deep skillet or medium saucepan, combine sugar, water, and lemon juice over medium-high heat. Bring to a gentle boil, stirring occasionally, until the sugar has dissolved. Add the orange slices and reduce the heat to low. Simmer gently for 15–18 minutes, turning occasionally, until the slices appear translucent. If the syrup thickens too much, add a few tablespoons of water to loosen it. Let the slices cool in the syrup until lukewarm.
Decorate and Serve
- Brush the top of the cooled cake with some of the orange syrup for a glossy finish. Arrange the candied orange slices on top and garnish with chopped pistachios. Lightly dust with powdered sugar before serving.
Notes
To make this Lemon–Orange Olive Oil Cake gluten-free, replace the all-purpose flour with a high-quality gluten-free 1:1 baking blend that includes xanthan gum or another binding agent. Because gluten-free flour blends absorb liquid differently, reduce the sherry or other liquid by 2 tablespoons for better structure. Mix the batter gently to maintain airiness, and extend the baking time by 5–8 minutes if needed. The result is a beautifully tender, aromatic cake with the same delicate citrus notes and moist crumb — entirely gluten-free but every bit as elegant.