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Citrus Olive Oil Cake

Posted by Arianna Kotlier on

This Citrus Olive Oil Cake is full of bright citrus flavor with a lovely chewy texture. Featuring our Crushed Mandarin Olive Oil, this cake is perfect for any season of the year, especially for a dessert or mid-day snack. Paired with vanilla ice cream, fresh whipped cream, or even yogurt, this olive oil cake is sure to please.

Citrus Olive Oil Cake Recipe:

  • 4 large eggs
  • 1/2 cup natural cane sugar
  • 1 lemon, zested
  • 1/4 cup freshly squeezed lemon juice
  • 1/2 cup Wild Groves Mandarin Crushed Olive Oil 
  • 1/2 teaspoon pure vanilla extract
  • 1 cup almond flour
  • 1/2 cup all-purpose flour 
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda

Instructions:

  1. Preheat your oven to 350 degrees F. Butter or oil an 8 inch round cake pan and set aside.
  2. In a large bowl, beat the eggs and the sugar until they are light and fluffy. 
  3. Add in the lemon zest, lemon juice, olive oil, and vanilla extract and beat well.
  4. Next, add in the almond flour, all purpose flour, baking powder, and baking soda.
  5. Mix until just combined and pour into the prepared pan. 
  6. Bake for 45 minutes, or until the center is no longer jiggly. The top of the cake will be quite dark.
  7. To serve, top with powdered sugar and vanilla ice cream if desired. 

Product Links:

Wild Groves Mandarin Crushed Olive Oil


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