Olive Oil Citrus Cake
Light but rich, bright with citrus, and finished with candied peel that adds texture and depth, this is the kind of cake that belongs on the table any day of the week. Simple ingredients, done right, with just enough detail to make it feel special.
Ingredients
Cake
2 cups (240 g) all-purpose flour
1¾ cups (350 g) sugar
1 tsp baking powder
½ tsp baking soda
1 tsp kosher salt
3 large eggs
1 cup (240 ml) extra virgin olive oil (use a mild-fruity one, not peppery)
1 cup (240 ml) buttermilk
Zest of 1 orange
Zest of 1 lemon
¼ cup (60 ml) fresh orange juice
1 tsp vanilla extract
Candied Citrus Peel
Peels from 2 oranges + 1 lemon (cut into strips)
Water (for boiling)
1 cup (200 g) sugar
1 cup (240 ml) water (for syrup)
Superfine sugar (for finishing)
Citrus Syrup Glaze
½ cup (120 ml) reserved syrup from candying
1–2 tbsp fresh orange juice (optional boost)
Instructions
1. Make the Candied Peel (do this first)
Place peels in water, bring to boil → drain. (removes bitterness)
Repeat boil a second time with fresh water → drain.
Third stage: simmer peels in 1 cup sugar + 1 cup water for ~20–25 min until translucent.
Remove peels, place on rack, sprinkle with superfine sugar.
Let dry overnight (or at least several hours).
Keep the syrup — that’s your glaze.
2. Make the Cake
Preheat oven to 350°F
Grease and line a wide loaf pan or 9” round (I personally use a silicone loaf pan as olive oil cake can tend to stick)
Whisk dry ingredients
In another bowl, whisk:
eggs
sugar
olive oil
milk
zest, juice, vanilla
Combine wet + dry until just smooth (don’t overmix)
Bake:
45–60 minutes depending on pan
Target internal temp: 195–200°F ( I use a normal meat thermometer to test the internal temperature)
3. Finish (this is what make it great)
While warm, brush cake generously with citrus syrup
Let it soak in
Top with candied peel
Optional Upgrade (if you want to push it)
Add 1 tbsp orange liqueur to syrup → more depth
Finish with a very light powdered sugar dusting