Citrus olive oil cake with orange blossom syrup

This classic citrus olive oil cake with orange blossom syrup is the perfect way to enjoy bright and sweet and floral flavors of the season. Made with fresh citrus juice and zest, and then drizzled with a a sweet orange blossom glaze, it's sure to please with it's and light and airy texture.

If you're like me and thought there was no way a cake could be flavorful enough without butter, you're in for a treat! The subtle olive oil flavor is so pleasant in this cake combined with both lemon and orange zest and juice, which results in an incredibly flavorful dessert that's a true delight when you have a truly special occasion. If you love orange blossom like I do, you'll also love Homemade orange blossom creamsicles or Mango, bergamot and orange blossom floral smoothie recipe.

ingredients:

  • 2 ½ cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup extra-virgin olive oil - make sure you're using good quality olive oil
  • 2 cups sugar
  • 4 large eggs, room temperature
  • 1 teaspoon lemon extract or vanilla extract
  • 1 orange zest and juiced
  • 1 lemon zest and juiced
  • 1 cup greek yogurt 

Orange blossom syrup

  • 1 tablespoon lemon juice
  • 1/2 cup water
  • 1/2 cup orange blossom water
  • 1 ½ cups powdered sugar

Optional:

Sprinkle the top with confectioner's sugar or make a simple citrus glaze out of

  • ½ cup confectioners' sugar
  • 2 tablespoons fresh lemon juice

Variation inspiration

  • You can use blood oranges or clementines, anything in season will yield the best flavor!
  • You can add two tablespoons of grand marnier or orange liqueur in the optional glaze for a really elegant touch
  • You can use high quality fruity olive oil, or infused olive oils for a more complex flavor
  • You don't need to use orange blossom syrup, you can skip the orange blossom entirely syrup entirely, however I truly believe it's the best part!
woman's hand pouring orange blossom simple syrup over orange blossom cake

Why you should bake with olive oil:

Oil is 100% fat whereas butter has about 80%. That extra 20%, which keeps oil-based cakes softer and moister than those made with buttered milk, and comes in handy when you need a cake that's supremely soft yet still tender--and exceptionally moist without being too heavy at all. The olive oil uniquely enhances flavor while not overwhelming your senses.

step by step instructions for making this cake:

  • Preheat oven to 350 degrees. Grease a bundt cake pan (or cake pan of choice, see notes below) with cooking spray and set aside. 
  • Whisk together the dry ingredients - flour, baking powder, baking soda, and salt in a bowl; set aside. 
  • In a large bowl, cream together the olive oil, sugar, eggs, extract, lemon and orange juice and zest on low speed until well combined. Add in the yogurt and flour and mix on high speed until well combined. 
  • Pour batter into to prepared pan and bake for 55-60 minutes, or until a toothpick inserted in the middle comes out of the center of the cake clean. Make the orange blossom glaze while the cake is baking.
  • Cool the cake on a wire rack for 10 minutes, then remove from pan.
  • Gently poke holes in the cake with a fork and pour your orange blossom simple syrup over the top.
  • Let cake cool completely, and add optional citrus glaze on top.

Make your orange blossom syrup:

  • Make orange blossom syrup while cake is baking. In a small saucepan over medium/high heat, heat the orange blossom water and sugar until it comes to a simmer. 
  • Stir to dissolve the sugar and continue simmering gently for 5 minutes, reduce heat and let simmer on low for an additional 5 minutes.
  • Remove from heat and let the liquid cool.

Make a lemon glaze:

  • Make a simple clementine glaze by combining powdered sugar and freshly squeezed lemon juice. Drizzle over the top of your cake or cakes once they've cooled completely and have been removed from their pan/pans.

Which pan should i bake this pound cake it?

This recipe will yield one 9 inch cake pan, two 8½ x 4½-inch loaf pans or one regular sized bundt pan. Using a loaf pan is fool proof, as you can prepare them with parchment paper. The bake time for two loaf pans will be approximately 50 minutes. However if you choose to use a bundt like I do, be sure to properly grease the bundt with butter, baking spray, coconut oil, or vegetable shortening. Avoid using a bundt pan with a very intricate design, as they will be more likely to stick. You can also use a springform pan if desired.

vintage print of orange blossoms

How to freeze this cake

To make this cake ahead of time, bake and freeze for up to three months in a heavy duty freezer bag. Bake the cake and add your syrup as the recipe indicates, but do not glaze the cake with the optional powdered sugar/clementine juice glaze until you're ready to serve.

woman pouring orange blossom syrup out of a vintage crystal decanter over a moist olive oil citrus cake, garnished with clementines and pink flowers

Citrus olive oil cake with orange blossom syrup

Yield: 16 servings
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

This classic citrus olive oil cake is the perfect way to enjoy bright and sweet and floral flavors of the season. Made with fresh citrus juice and zest, and then drizzled with a a sweet orange blossom glaze, it's sure to please with it's and light and airy texture.

Ingredients

  • For the cake:
  • 2 ½ cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup extra-virgin olive oil - make sure you're using good quality olive oil
  • 2 cups sugar
  • 4 large eggs, room temperature
  • 1 teaspoon lemon extract or vanilla extract
  • 1 orange zest and juiced
  • 1 lemon zest and juiced
  • 1 cup greek yogurt 
  • Orange blossom syrup:
  • 1 tablespoon lemon juice
  • 1/2 cup water
  • 1/2 cup orange blossom water
  • 1 ½ cups powdered sugar
  • Optional lemon glaze:
  • ½ cup confectioners' sugar
  • 2 tablespoons fresh lemon juice

Instructions

    Preheat oven to 350 degrees. Grease a bundt cake pan (or cake pan of choice, see notes below) with cooking spray and set aside. 


    Whisk together the dry ingredients - flour, baking powder, baking soda, and salt in a bowl; set aside. 
    In a large bowl, cream together the olive oil, sugar, eggs, extract, lemon and orange juice and zest on low speed until well combined. Add in the yogurt and flour and mix on high speed until well combined. 


    Pour batter into to prepared pan and bake for 55-60 minutes, or until a toothpick inserted in the middle comes out of the center of the cake clean. Make the orange blossom syrup and optional glaze while the cake is baking.

    Make orange blossom syrup while cake is baking. In a small saucepan over medium/high heat, heat the orange blossom water and sugar until it comes to a simmer. 


    Stir to dissolve the sugar and continue simmering gently for 5 minutes, reduce heat and let simmer on low for an additional 5 minutes.
    Remove from heat and let the liquid cool.


    Cool the cake on a wire rack for 10 minutes, then remove from pan.


    Gently poke holes in the cake with a fork and pour your orange blossom simple syrup over the top.
    Let cake cool completely, and add optional citrus glaze on top.

Nutrition Information
Yield 16 Serving Size 1
Amount Per Serving Calories 386Total Fat 16gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 13gCholesterol 47mgSodium 161mgCarbohydrates 57gFiber 1gSugar 40gProtein 5g

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Wonderful to meet you here! I’m Sarah, the woman behind the apron and camera at frolic and fare. I love to add herbs and edible flowers to everything imaginable, and weave my magic into our meals with intention and purpose. I treasure using whole food ingredients to develop gourmet, garden inspired recipes that you will cherish for years to come. We celebrate traditions in a modern world, making our recipes approachable and enchanting. Thank you for being here, I hope you find what you're looking for.

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