Cook The Book: Olive Oil Citrus Cake Recipe

Name: Cook The Book: Olive Oil Citrus Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups unsifted (5 ounces) cake flour (you will sift it later); 1 teaspoon baking powder; 1/4 teaspoon fine sea salt; 3 eggs at room temperature; 1 tablespoon plus 3/4 cup (5 1/4 ounces) granulated sugar; Zest of 1 grapefruit; Zest of 1 orange; Zest of 1 lemon; 1 1/2 teaspoons pure vanilla extract; 1/4 teaspoon lemon oil (optional); 1 cup extra-virgin olive oil; 3/4 cup (3 1/4 ounces) confectioners' sugar; 2 tablespoons freshly squeezed grapefruit juice

Servings: persons

1 1/4 cups unsifted (5 ounces) cake flour (you will sift it later)
1 teaspoon baking powder
1/4 teaspoon fine sea salt
3 eggs at room temperature
1 tablespoon plus 3/4 cup (5 1/4 ounces) granulated sugar
Zest of 1 grapefruit
Zest of 1 orange
Zest of 1 lemon
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon lemon oil (optional)
1 cup extra-virgin olive oil
3/4 cup (3 1/4 ounces) confectioners' sugar
2 tablespoons freshly squeezed grapefruit juice

1
Preheat the oven to 350&deg F. Using a paper towel, coat a 9-inch by 2-inch round baking pan with olive oil, then sprinkle it with about 1 tablespoon of granulated sugar.
2
To make the cake, sift flour, baking powder, and salt together
3
. Using a handheld mixer or stand mixer with the whisk attachment, beat the eggs, sugar, and zests on high speed for 5 minutes, until the eggs are thickened and lighter in color. Add the vanilla and lemon oil. Turn the mixer down to medium-low speed and drizzle the olive oil into the batter, pouring slowly along the edge of the bowl. Add the flour and mix on low speed until just incorporated. Pour the batter into the prepared pan.
4
Bake for 25 to 30 minutes, or until the cake is golden and domed slightly in the center. Cool to room temperature.
5
To make the glaze, sift the confectioners' sugar into a small bowl. Add the grapefruit juice and whisk to combine. Pour the glaze over the cooled cake.
6
Wrapped in plastic wrap, this cake will keep at room temperature for 2 to 3 days.

945

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/4 cups unsifted (5 ounces) cake flour (you will sift it later), 1 teaspoon baking powder, 1/4 teaspoon fine sea salt, 3 eggs at room temperature, and more.

Yes, Cook The Book: Olive Oil Citrus Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cook The Book: Olive Oil Citrus Cake

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