Citrus Olive Oil Cake

Citrus Olive Oil Cake

This citrus cake is not too sweet but not too savory! It's the perfect balance. With the combination of ingredients, this creates a wonderful cake with notes of olive oil. Our Blood Orange Olive Oil makes it rich, flavorful, and moist, with a kiss of fruity citrus.

Recipe by Anna Chighizola.

Products used: Blood Orange Olive Oil


4 eggs
1 cup sugar
Zest of 1 lemon
Zest of 1 orange
1¾ cup all-purpose flour
1½ teaspoons baking powder
¼ cup SOOC Extra Virgin Olive Oil
½ cup SOOC Blood Orange Olive Oil
1 teaspoon vanilla extract
7 tablespoons butter, melted
3 tablespoons Milk


Preheat the oven to 350 degrees.

Crack eggs into a mixing bowl. Slowly add the sugar. Whisk together.

Add in the lemon and orange zest. Mix.

In a separate bowl, combine flour and baking powder and mix.

Add the dry ingredients into the mixing bowl with the eggs and sugar and mix.

Add the vanilla extract, butter, and milk into the bowl and mix just until combined.

Place the batter in a greased 8 inch cake pan and bake 20 – 25 minutes or until done.

Dust with powdered sugar and garnish with rosemary and a lemon slice.