The super soft citrus cake with extra virgin olive oil is a simple, aromatic and incredibly tender dessert, perfect for breakfast and snack time for both adults and children.
Made with my beloved tipo 2 flour,
It wins you over with its soft texture and the intense aroma of orange and lemon.
It is a butter-free orange cake, light yet full of flavor, perfect for anyone looking for a wholesome dessert made with simple, easy-to-find ingredients.
The orange juice keeps the batter perfectly moist, while the grated zest releases the natural citrus aroma, filling your kitchen with an irresistible scent while baking.
Thanks to the EVOO the batter stays soft for longer, with a delicate texture that melts in the mouth.
Tipo 2 flour gives a slightly rustic note and a more pronounced flavor, making this cake perfect for those who love home-style, easy desserts.
If you love homemade cakes also take a look at these other little recipes of mine right below:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 8 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, Autumn, Winter
Ingredients
- 3 cups tipo 2 flour
- 1/4 cup whole cane sugar (or white sugar; if you want more sweetness you can increase to about 1/3 cup (≈80 g))
- 2 eggs
- 1/4 cup extra virgin olive oil (about 4 tbsp (≈60 g))
- 1 cup part-skim milk ((≈250 ml))
- 2/3 cup orange juice ((≈150 ml))
- 1 packet baking powder (about 2 1/4 tsp (7–8 g))
- to taste lemon zest (or grated orange)
- 1 pinch salt
Tools
Below is the list of tools I used to make the recipe.
For some of these you will also find a clickable Amazon icon, so you can purchase them directly if needed.
- 1 Bowl
- 1 Electric hand mixer
- 1 Pan for cakes 8 2/3 in (22 cm)
- 1 Spatula
- 1 Citrus juicer
Steps
Prepare the orange juice and set it aside for a moment.
In a large bowl, beat the eggs with the sugar using the electric mixer until the mixture is pale and frothy.
Add to the mixture the orange juice, the extra virgin olive oil, the milk and a pinch of salt.
Mix again with the mixer.
Sift together the tipo 2 flour and the baking powder.
Incorporate them little by little into the batter, mixing with the spatula using gentle upward motions so as not to deflate the mixture.
Finally add the grated lemon or orange zest, distributing it evenly through the batter for a strong, natural aroma.
Line an 8 2/3-inch pan (22 cm) with parchment paper or lightly grease it with oil.
Pour in the batter and level the surface with a spatula.
Bake in a preheated oven at 347°F (conventional) for about 35 minutes, or until the cake is golden on top and a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes.
The super soft citrus cake with EVOO is ready to enjoy on its own or accompanied by a cup of tea or coffee.
Its intense orange and lemon aroma will immediately win over the whole family!
How to store the super soft citrus cake?
Store it under a cake dome or in an airtight container for 3–4 days.
Thanks to the extra virgin olive oil it will stay soft for longer.
Thanks to the extra virgin olive oil it will stay soft for longer.
FAQ (Questions and Answers)
Did you enjoy the recipe for the super soft citrus cake with EVOO?
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Can I replace tipo 2 flour with 00 flour?
Yes, you can use 00 flour in the same amount.
The cake will be more delicate and less rustic, but will remain soft and fragrant thanks to the orange juice and the EVOO.
Can the citrus cake be made without milk?
Replace the milk with a neutral plant-based drink, such as almond or oat, in the same amount.
The batter will remain soft and light, perfect for breakfast or snack time.
Try it yourself and let yourself be won over by the scent of freshly baked citrus.
Save the recipe and prepare it for the next breakfast.
