Description

This Citrus Olive Oil Cake is a moist and flavorful loaf cake featuring zesty fresh citrus and smooth extra-virgin olive oil. Made with whole wheat flour and whole-milk yogurt, it offers a delightful balance of tangy citrus and rich, fruity olive oil. Perfect for breakfast, dessert, or a snack, it is accented with a simple citrus glaze that enhances its bright flavors.

Ingredients

Dry Ingredients

1 ½ cups white whole wheat flour or regular whole wheat flour
2 teaspoons baking powder
¼ teaspoon salt

Citrus-Sugar Mixture

2 teaspoons citrus zest (e.g., blood oranges)
1 cup sugar (organic cane sugar recommended)

Wet Ingredients

¼ cup fresh citrus juice
¾ cup plain whole-milk yogurt
3 eggs
½ teaspoon pure vanilla extract
½ cup extra-virgin olive oil

Glaze (Optional)

⅓ cup powdered sugar (homemade or store-bought)
2 to 3 teaspoons fresh citrus juice (such as blood orange juice)

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Instructions

Prep the pan and dry ingredients: Preheat your oven to 350°F (175°C). Butter and flour an 8½ by 4¼-inch loaf pan generously to prevent sticking. In a medium bowl, whisk together the whole wheat flour, baking powder, and salt to combine the dry ingredients well.
Create citrus sugar mixture: In another bowl, pour the sugar and use a Microplane zester to grate 2 teaspoons of fresh citrus zest over it. Rub the zest into the sugar until it becomes fragrant and takes on the citrus color, infusing the sugar with fresh citrus aroma.
Combine wet ingredients: In a liquid measuring cup, mix the plain whole-milk yogurt with about ¼ cup fresh citrus juice to reach 1 cup of combined liquid. Whisk this yogurt-citrus mixture together with the eggs and vanilla extract into the citrus-infused sugar until fully blended and smooth.
Incorporate dry ingredients and oil: Gently whisk the dry ingredient mixture into the wet ingredients just until combined to avoid overmixing. Then fold in the extra-virgin olive oil using a spatula, ensuring it is fully incorporated and the batter appears smooth and shiny. Pour the batter evenly into the prepared loaf pan and smooth the surface.
Bake the cake: Place the loaf pan in the preheated oven and bake for 50 to 55 minutes, or until the top is golden and the edges start to pull away from the pan. Check doneness by inserting a toothpick in the center; it should come out clean when the cake is done.
Cool and unmold: Allow the cake to cool in the pan for about 10 minutes. Run a knife along the edges of the pan to loosen the cake. Place a large plate upside down over the loaf pan and carefully invert to unmold the cake. Flip it right side up and let it cool completely to room temperature on a wire rack or plate.
Prepare and apply glaze (optional): In a small bowl, combine the powdered sugar with 2 to 3 teaspoons of fresh citrus juice. Whisk until a thick, drizzle-able glaze forms. Drizzle the glaze evenly back and forth over the cooled cake. Allow the glaze to set for 15 minutes before slicing and serving.

Notes

Using white whole wheat flour gives a lighter texture while maintaining whole grain benefits; regular whole wheat flour will make a denser cake.
Fresh citrus zest and juice are key to bright, fresh flavor; blood oranges are recommended for their vibrant color and unique taste.
Extra-virgin olive oil adds moistness and a fruity undertone that complements the citrus beautifully.
Be careful not to overmix the batter to ensure a tender crumb.
The glaze is optional but adds an elegant, sweet finishing touch.
Store any leftovers wrapped at room temperature for up to 3 days or refrigerate for up to 5 days.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Baking
Method: Baking
Cuisine: American