Italian · Desserts

Citrus olive oil cake

Name: Citrus olive oil cake
Prep time: 18 min
Cook time: 42 min
Total time: 1 h 45 min
Yield: 10 slices
Cuisine: Italian
Ingredients: 1 3/4 cups (210 grams) all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon fine sea salt; 3 large eggs, room temperature; 1 cup (200 grams) granulated sugar, plus 2 tablespoons for the pan; 3/4 cup (170 grams) fruity extra-virgin olive oil; 3/4 cup (180 grams) whole-milk plain yogurt, room temperature; 1 tablespoon finely grated orange zest; 1 teaspoon finely grated lemon zest; 2 tablespoons fresh orange juice; 1 teaspoon vanilla extract; Confectioners' sugar, optional for serving

A simple golden cake with a plush olive-oil crumb, crisp sugar edge, and bright orange-lemon aroma.

About 1 hr 45 minTotal

About 1 hrActive

$$Cost

ModerateDifficulty

Makes 10 slices

Equipment

Another secure 9-inch springform works; wrap it carefully and test the seam before filling.
Best cheesecake starting point
Nordic Ware 9-Inch Springform Pan · 55742AMZ
View at Amazon
Another workable path: Another secure 9-inch springform works; wrap it carefully and test the seam before filling.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched the exact nine-inch size, 10-cup capacity, removable-band design, model 55742 identity, water-bath constraints, manufacturer care guidance, independent cheesecake testing, and exact Amazon destination. Kwilt has not baked with this pan.
Nordic Ware 9-Inch Springform Pan · 55742AMZ: The exact nine-inch diameter matches the recipe, while the removable band supports clean unmolding after the required overnight chill. Its 10-cup capacity accommodates a tall New York-style filling. Trade-off: A springform seam is not a waterproof seal. Keep the recipe’s two-layer foil wrap and use a sufficiently wide roasting pan for the water bath.
Another workable path: Use another sound 9-inch springform pan with a secure latch, wrap it in two wide foil layers, and test the closed seam with water before filling.
Sources
Nordic Ware 55742 specifications
Food Network springform-pan testing
Amazon exact product listing

Ingredients

1× recipe · Makes 10 slices

1 3/4 cups (210 grams) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
3 large eggs, room temperature
1 cup (200 grams) granulated sugar, plus 2 tablespoons for the pan
3/4 cup (170 grams) fruity extra-virgin olive oil
3/4 cup (180 grams) whole-milk plain yogurt, room temperature
1 tablespoon finely grated orange zest
1 teaspoon finely grated lemon zest
2 tablespoons fresh orange juice
1 teaspoon vanilla extract
Confectioners' sugar, optional for serving

Instructions

Heat oven to 350°F. Coat a or round cake pan with olive oil, line the bottom with parchment, oil it, and coat sides and bottom with the 2 tablespoons sugar.
Whisk flour, baking powder, baking soda, and salt. In another bowl whisk eggs and 1 cup sugar vigorously for 2 minutes until pale and slightly thick. Slowly stream in olive oil while whisking, then whisk in yogurt, both zests, orange juice, and vanilla.
Fold in dry ingredients only until smooth. Pour into the pan and bake 38 to 47 minutes until deeply golden, springy, and a center tester shows moist crumbs; tent only if the top darkens before the center sets.
Cool in the pan 15 minutes, loosen the edge, and move to a rack. Serve warm or room temperature, plain or with optional confectioners' sugar. Wrap only after fully cool; the oil-based crumb stays plush for several days.

ItalyItalian dessert traditions

From the table

About this recipe

Olive oil cakes appear in several Mediterranean traditions and vary across Italy; this Italian-style citrus version treats fruity extra-virgin olive oil as both the baking fat and a central flavor.

Olive oil cakes appear in several Mediterranean baking traditions and vary widely across Italy; this is an Italian-style citrus version, not one protected regional formula. Good extra-virgin oil acts as both fat and flavor, creating a moist crumb that stays soft longer than many butter cakes. Citrus brightens its peppery-fruity notes, and the sugared pan gives a crisp edge without frosting. This Kwilt version follows the reviewed household adaptation: Use the five-star simple-cake signal, pair a clearly fruity oil with orange and lemon, and create texture through yogurt and a sugared pan rather than frosting or specialty garnish.

Sources

Dinner does not stop at the recipe