Citrus Olive Oil Cake

4.72 from 56 votes
My Citrus Olive Oil Cake recipe is moist, dense like a pound cake, and incredibly delicious — you have to try it!
Olive Oil Cake being dusted with powdered sugar!

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Hi Bold Bakers!

Confession: despite seeing Olive Oil Cake on menus and hearing about it through the baking grapevine, I’d never actually had it before. If only I knew what I was missing!

My homemade Citrus Olive Oil Cake is incredible! Hands down, it was everyone’s favorite during our recent shoot! (Is it too soon to make it again?)

Don’t let the name fool you — it doesn’t taste like oil. It’s the perfect amount of sweetness and is dense, similar to a pound cake. And the olive oil makes it so moist. It reminds me of a good, moist carrot cake (and you know how much I love a good, moist Carrot Cake!). 

[ Want another Hanukkah recipe? Try Sufganiyah! A Hanukkah Jelly Donut! ]

My olive oil cake is also scented with orange and lemons, making the winter months seem so much brighter. It’s flavorful, dairy-free, super moist, and feeds a crowd — what’s not to love? It’s no wonder this is one of the most popular cakes to make during Hanukkah! 

My Olive Oil Cake dusted in powdered sugar.

What Is Olive Oil Cake?

Olive oil cake is a cake that gets its moistness from extra virgin olive oil rather than butter or milk. The olive oil gives the cake an extra richness that is irresistible, and because it is so rich, you don’t need any extras.

I’d stay away from the buttercream and opt for a powder sugar topping!

Traditionally, this European cake is also a classic Hanukkah recipe! It goes perfectly with our Bold Baking Holidays Worldwide series — where I’m sharing lovely holiday recipes from around the world. Check my Holiday Baking Headquarters for the full list!

What Olive Oil Should I Use For Olive Oil Cake?

Both cooks and bakers agree: olive oil should be treated the same as fine wine! The only difference is, you don’t want your olive oil to age. You will want fresh olive oil (you can check the bottle for the date it was pressed or it’s “harvest date”). While all olive oils will work in this recipe, it’d be best to go with a high quality, extra virgin olive oil.

Any leftover olive oil will sure to be put to good use in your kitchen, too! 

A slice of olive oil cake from the whole cake.

What You Need To Make Citrus Olive Oil Cake

  • Measuring Cups and Spoons
  • Mixing bowls
  • Stand mixer or electric hand mixer
  • Bundt cake pan (or two 9-inch (23cm) cake pans, see my tips!)

How To Make Citrus Olive Oil Cake

You’ll be blown away by how easy this cake is (and then blown away by how delicious it is!) Here is how you make it (and don’t forget to get the full recipe with measurements, on the page down below):

  1. Grease and flour your bundt cake pan and preheat your oven to 350°F (180°C).
  2. In a bowl, whisk together the flour, baking powder, and salt.
  3. In the bowl of a stand mixer, or a large bowl using a handheld electric mixer, beat the eggs and sugar on high for about three minutes until they are pale and fluffy.
  4. Pour in the olive oil, orange juice, and lemon zest into the egg and sugar mixture and beat until thoroughly combined.
  5. Add the flour mixture, in three increments, to the bowl, being sure to scrape the sides down each time to ensure even mixing. 
  6. Pour the batter into the prepared bundt cake pan and bake on the middle rack of your oven for about 75 minutes. Check for doneness by inserting a wooden skewer into the cake. If it comes out clean, it is done. (If your cake top starts to brown before the middle is done, cover the top loosely with tin foil to prevent over-browning.) 
  7. Once the cake is finished baking, remove from the oven and let it cool in the pan for 10 minutes before inverting onto a wire rack to cool completely. When you are ready to serve, dust the top of the cake with powdered sugar.

Gemma’s Pro Chef Tips For Making Citrus Olive Oil Cake

  • If you don’t have a bundt cake pan, you can use two 9-inch (23cm) cake pans instead. It will take less time to bake, so be sure to check your cakes after 25 minutes.
  • If you’re feeling extra festive, you can use a fruity white wine instead of orange juice. 
  • Serve with sliced fruit and some fresh whipped cream.
  • You can make a lovely orange glaze for this cake: whisk 2 cups powdered sugar (8oz/230g) and 3-4 tablespoons orange juice (depending on your desired thickness) until smooth. Drizzle on top.

Olive Oil Cake slice on a plate about to be eaten.

How Do I Store Olive Oil Cake?

You can store leftover olive oil cake in an airtight container at room temperature for up to 5 days. If you’d like to keep it longer, freeze it in an airtight container for up to 2 months.

Make More Holiday Recipes!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Citrus Olive Oil Cake Recipe

4.72 from 56 votes
My Citrus Olive Oil Cake recipe is moist, dense like a pound cake, and incredibly delicious — you have to try it!
Author: Gemma Stafford
Servings: 12 people
Prep Time 25 minutes
Cook Time 1 hour 15 minutes
My Citrus Olive Oil Cake recipe is moist, dense like a pound cake, and incredibly delicious — you have to try it!
Author: Gemma Stafford
Servings: 12 people


  • 3 ½ cups (17½oz/497g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 ¾ teaspoons salt
  • 5 large eggs
  • 3 cups (24oz/675g) granulated sugar
  • 1 ½ cups (12floz/340ml) extra virgin olive oil
  • 1 ½ cups (12floz/340ml) orange juice
  • Zest of 2 lemons
  • Powdered sugar for serving


  • Preheat the oven to 350°F (180°C) and grease and flour a bundt cake pan.
  • In a bowl, whisk flour, baking powder, and salt.
  • In a large bowl or the bowl of a stand mixer, beat eggs and sugar on high for about three minutes, until pale and fluffy.
  • Pour in the olive oil, orange juice, and lemon zest and beat until fully combined.
  • Add the flour mixture in three increments, scraping down the sides of the bowl each time to ensure even mixing.
  • Pour the batter into your prepared pan and bake on a middle rack of your oven for about 75 minutes, or until a wooden skewer inserted into the cake comes out clean. (If the top starts to brown before the cake is done, cover the top loosely with foil.)
  • Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely. Just before serving, dust with powdered sugar.
  • Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze in an airtight container for up to two months.
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3 years ago

Hi Gemma, I’m your fan. I’ve tried several recipes, vanilla birthday cake, brownie, cookies, etc. I love it, but today I risked to make the olive oil cake because I do not like olive oil, I thought it would not feel the taste after baking, in my house no one wanted to eat it, nor me, because the taste of the oil was so strong. Can I change the recipe and put the other oil? Or will there be another recipe that is similar, so spongy and wet?

3 years ago

I made this, and it was perfect!! This was my first cake that turned out with a perfect crumb without extra oven time!!! Thanks so much Gemma! I was a little skeptical about the amount of sugar so I reduced the quantity (my dad is diabetic and I wanted to send some home) and it turned out perfect… halved the recipe and it was still a big cake!!! It’s such a joy trying out your recipes and it has definitely helped me gain confidence in baking (with a not so great oven too – managed to hack it for optimum… Read more »

2 years ago

This is truly one of the best cakes I’ve tried, simplicity in its finest I would call it. I am trying to use more olive oil in my sweet recipes (being Greek, I am lucky to have a family-produced olive oil in my kitchen, not too strong in flavor), and this is an ideal way to try it, as I am in love with citrus in desserts too. Glad that Bigger Bolder Baking also gives as more recipes including olive oil lately! The recipe came out perfect, moist and aromatic, and it is one big cake! I did not feel… Read more »

2 years ago


Linda K
1 month ago

I cannot wait to cut into this monster of a cake !!! I too added orange and lemon zest and I used a 10” cake pan because I wanted to top with crushed walnut before baking , the orange glaze is lovely too !! I love how beautiful the batter was . So fluffy and lovely !! What a beautiful cake !! I’m sure it’s delicious I know the raw batter was LoL

3 months ago

Hello Gemma,

I would like to use only half of the ingredients as I am planning to bake one cake in a round baking form (23 cm diameter). The recipe normaly calls for a total of 5 eggs – in my case, would you recommend using 2 or 3 eggs?

With friendly regards
Katharina 🙂

6 months ago

I really want to make this but this is too much cake for 2 people. Could I bake this in loaf pans, I have one that is really pretty. I would like to use it and a regular loaf pan. Any idea how long in the oven?

Negeen Jury
Negeen Jury
6 months ago

Is it possible to make these in a muffin tin instead? If so, what would be the recommended temperature and bake time? and how much would you fill the liners?

9 months ago

Fabulous cake Gemma, absolute perfection. I’m trying to move away from using butter in cake recipes as I prefer light olive oil. Is there a rule of thumb that helps with knowing how much oil to use in place of butter when substituting.? Thanks

Samantha Fernandes
Samantha Fernandes
9 months ago

Hi Gemma,

I would like to bake this cake, looks yummy 😋

I don’t have a budnt pan, may I know what pan size can I use?

Thank you.

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About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.


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