Citrus and Spice Olive Oil Cake

By Sweet July

We love a snacking cake. This cake has the most gorgeous texture to satisfy a sweet craving any time of day.

Serves: 8

Time: 1 hour, 30 minutes

A good quality olive oil is a pantry staple for anything you're making, both sweet and savory.

There is a special place in our heart for olive oil, which is why we created this Citrus and Spice cake with our Sweet July Olive Oil—the magic ingredient. Bright, citrusy notes of orange and lemon are warmed by cardamom spice. Serve this up with a dust of confectioners sugar, and if you’re feeling extra indulgent, some whipped cream.

Ingredients

- 1½ cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp kosher salt
- 1 tsp cardamom
- 1 cup sugar
- 1 cup extra-virgin olive oil
- 3 large eggs, lightly beaten
- ¼ cup plain yogurt
- 1 tsp pure vanilla extract
- 2 tbsp grated lemon zest (from 2 lemons)
- 1 tbsp grated orange zest (from 1 orange)
- 1 orange, very thinly sliced
- 1 lemon, very thinly sliced
- 1 tbsp orange juice
- Whipped cream, serving
- Confectioner’s sugar, for dusting

Instructions

step 1

Preheat the oven to 350 degrees.

step 2

Oil a 9-inch round spring form pan or cake pan and dust with confectioner’s sugar.

step 3

In a small bowl, whisk together the flour, baking powder, cardamom and salt. In a larger bowl, whisk together the sugar, oil, eggs, yogurt, vanilla extract, zest and orange juice. Using a spatula, gently mix the dry ingredients into the wet ingredients until smooth.

step 4

Pour the batter into the prepared pan and top with thinly sliced fruit. Sprinkle sugar on the citrus slices. Bake until a toothpick inserted into the center comes out clean, about 40 minutes. Let cool in the pan for about 10 minutes then unmold and cool completely on a wire rack. Cut into wedges and serve with a dusting of confectioner’s sugar and/or whipped cream.