Citrus olive oil cake with orange blossom syrup
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.
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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
Serving: 1g | Calories: 386kcal | Carbohydrates: 57g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 13g | Cholesterol: 47mg | Sodium: 161mg | Fiber: 1g | Sugar: 40g
Servings: 16 servings
Calories: 386kcal