Sicilian Citrus Olive Oil Cake Recipe

The Sicilian Citrus Olive Oil Cake is an irresistible Mediterranean treat, boasting a moist crumb, sunny flavors, and just enough sweetness to showcase the zesty brilliance of fresh citrus. Each bite takes you to sunlit Sicilian orchards, with a subtle savory note from lush olive oil and a perfume of oranges and lemons. This cake is truly a family favorite for lazy brunches, afternoon coffee, or festive occasions, and the best part: it’s as surprisingly easy to bake as it is to devour!

Ingredients You’ll Need

Gather these simple but carefully chosen ingredients — each one is essential for the outstanding flavor, soft texture, and glorious color that make this cake so special. The secret is letting high-quality citrus and olive oil shine.

  • Extra-virgin olive oil: Use a fruity, mild oil for a soft cake with a subtle, authentic Mediterranean aroma.
  • All-purpose flour: This provides just the right structure and keeps the crumb tender without being dense.
  • Granulated sugar: Just enough to highlight the citrus without overpowering the fresh flavors.
  • Fresh oranges: Their zest and juice give the cake its sunny personality and heavenly fragrance.
  • Fresh lemons: A splash of tartness balances the orange and keeps the flavor bright and lively.
  • Eggs: They help create a light, lofty crumb and keep the cake moist.
  • Baking powder: For that gentle lift and slightly airy texture.
  • Baking soda: Works with the citrus to give extra rise and fluffiness.
  • Salt: Essential for rounding out flavors and adding depth.
  • Whole milk or Greek yogurt: Adds touch of richness and softness — choose yogurt for tang, or milk for classic richness.
  • Vanilla extract: It ties all the citrus and floral notes together in perfect harmony.

How to Make Sicilian Citrus Olive Oil Cake

Step 1: Prep the Pan and Gather Ingredients

Begin by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan generously with olive oil or nonstick spray and line the bottom with parchment for easy release. Measure out all your ingredients so you can move smoothly from one step to the next — Sicilian Citrus Olive Oil Cake comes together quickly once you start.

Step 2: Zest and Juice the Citrus

Take your time zesting the oranges and lemons directly over the sugar, allowing every aromatic oil to infuse into the sugar. Then squeeze out the vibrant juice from both fruits. This step makes all the difference, as it ensures a cake bursting with fresh Sicilian sunshine!

Step 3: Make the Citrus Sugar Mixture

Rub the fresh zest thoroughly into the granulated sugar with your fingertips until it resembles damp, scented sand. This brings out all that aromatic flavor and infuses the Sicilian Citrus Olive Oil Cake with an irresistible fragrance.

Step 4: Whisk Wet Ingredients

In a large bowl, whisk together the eggs, olive oil, vanilla, citrus juice, and your milk or yogurt until the mixture is creamy and golden. This luscious blend will make the cake rich and moist, while keeping it wonderfully light.

Step 5: Combine the Dry Ingredients

In a second bowl, sift together the flour, baking powder, baking soda, and salt. Sifting helps prevent lumps and ensures the crumb comes out perfectly tender, just the way a classic Sicilian Citrus Olive Oil Cake should be.

Step 6: Mix Wet and Dry Together

Gently fold the dry ingredients into the wet mixture in two or three additions, using a spatula to avoid overmixing. Stir until just incorporated. The batter will be silky, creamy, and flecked with bright bits of zest.

Step 7: Bake and Cool

Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes, or until golden and a toothpick comes out clean. Cool in the pan for 10 minutes, then run a knife around the edge and invert onto a wire rack to cool completely — this keeps the cake extra-moist.

How to Serve Sicilian Citrus Olive Oil Cake

Sicilian Citrus Olive Oil Cake Recipe - Recipe Image

Garnishes

I love serving this cake topped with a shower of powdered sugar and extra curls of orange and lemon zest. For a truly Sicilian finish, arrange a few candied citrus slices or edible flowers on top for color and elegance.

Side Dishes

Sicilian Citrus Olive Oil Cake is luscious solo, but it shines with a scoop of mascarpone or a dollop of thick Greek yogurt. For something more luxurious, pair it with summer berries or roasted figs — the cake’s tangy flavor makes fruit absolutely pop!

Creative Ways to Present

Try baking the batter as mini bundts or cupcakes for party-ready individual servings. Slice and layer it with whipped cream and citrus curd for a showstopping trifle, or simply arrange wedges on a rustic wooden board with plenty of fresh citrus fruit for a charming dessert spread.

Make Ahead and Storage

Storing Leftovers

Leftover Sicilian Citrus Olive Oil Cake keeps beautifully! Store slices in an airtight container at room temperature for up to three days; the olive oil actually helps the cake stay moist and flavorful as it sits.

Freezing

For longer storage, freeze the cake (whole or sliced) wrapped tightly in plastic wrap followed by a layer of foil. It thaws wonderfully — just let it come to room temperature on the counter, and the texture will be perfectly preserved.

Reheating

If you want to gently rewarm a slice, pop it in a low oven (about 300°F) for 5-8 minutes, or microwave for a few seconds. The cake returns to its tender, delicate state and the citrus aroma fills the air anew!

FAQs

Can I use only oranges or only lemons for this cake?

Absolutely! While the classic Sicilian Citrus Olive Oil Cake combines both for balance, using just one type of citrus will still create a wonderful cake. Just be sure to use the same total amount of juice and zest so the texture and flavor remain bright.

What type of olive oil works best?

A mild, fruity extra-virgin olive oil is ideal, as it brings complexity without overpowering the citrus. Avoid oils that are very bitter or peppery, as they can dominate the cake’s delicate taste.

Can I make this cake dairy-free?

Yes! Simply use a plant-based yogurt (like coconut or almond) or a non-dairy milk in place of the whole milk or Greek yogurt for a delightful dairy-free Sicilian Citrus Olive Oil Cake.

Is the cake very sweet?

Not overly — this recipe is designed to let the citrus and olive oil sing, which means the sweetness is balanced and subtle. If you prefer a dessert with a stronger sugary note, you could add a tablespoon or two of extra sugar.

How do I prevent the cake from sticking to the pan?

Be generous when greasing your pan with olive oil, and always line the bottom with parchment paper. After baking, run a knife around the edge before unmolding, and your Sicilian Citrus Olive Oil Cake should release beautifully.

Final Thoughts

If you’re looking for a slice of sunshine, Sicilian Citrus Olive Oil Cake is the answer — so simple to make, yet bursting with character and nostalgia. I hope you’ll share it with those you love and make it part of your own kitchen traditions!

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Sicilian Citrus Olive Oil Cake Recipe

Sicilian Citrus Olive Oil Cake Recipe

5.2 from 19 reviews

This Sicilian Citrus Olive Oil Cake is a delightful and moist dessert bursting with the flavors of fresh oranges and lemons. The olive oil adds a unique richness to the cake, making it a perfect treat for any occasion.

  • Author: slsrecipes
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 1 9-inch cake 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

Units Scale

For the cake:

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/2 cup olive oil
  • 1/2 cup fresh orange juice
  • 1/4 cup fresh lemon juice
  • 2 teaspoons orange zest
  • 1 teaspoon lemon zest

For the glaze:

  • 1 cup powdered sugar
  • 23 tablespoons fresh orange juice
  • 1 tablespoon fresh lemon juice

Instructions

  1. Preheat the oven: Preheat the oven to 350°F (180°C). Grease and flour a 9-inch round cake pan.
  2. Mix dry ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Beat wet ingredients: IIn a separate bowl, beat the sugar and eggs until pale and fluffy. Slowly drizzle in the olive oil while continuing to beat.
  4. Combine: Mix in the orange juice, lemon juice, orange zest, and lemon zest.
  5. Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Bake: Pour the batter into the prepared pan and bake for about 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  7. Make the glaze: Whisk together the powdered sugar, orange juice, and lemon juice until smooth.
  8. Glaze the cake: Once the cake has cooled for 10 minutes, drizzle the glaze over the top.
  9. Serve: Slice and serve the cake, garnished with additional citrus zest if desired.

Notes

  • This cake is best served the day it is made but can be stored in an airtight container for up to 2 days.
  • Feel free to customize the citrus flavors by using different combinations of oranges, lemons, or even adding grapefruit zest.

Nutrition

  • Serving Size: 1 slice
  • Calories: 280
  • Sugar: 22g
  • Sodium: 180mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 45mg

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