Mmmmmm…we can not get enough citrus right now.
The other day, I asked my girls if they wanted to make an olive oil cake with citrus and poppy seeds and they jumped at the chance. We ate some for dessert that night…and maybe some more for breakfast the next morning 😉 . If you haven’t made one before, they’re really simple, light and delicious. This time of year, paired with lemons and oranges, they’re exceptionally good! You will love it!
This recipe makes one 9 inch cake. You will need a springform pan for this recipe (like the one you would use to make a cheesecake).
1 cup sugar
2 cups all purpose flour
1½ teaspoons baking powder
1 teaspoon salt
3/4 cup extra virgin olive oil
2 tablespoons orange zest
2 tablespoons lemon zest
2 tablespoons orange juice
2 tablespoons lemon juice
about 3 tablespoons of poppy seeds
powdered sugar for dusting
Preheat your oven to 350 degrees.
Grease (I used Pam) your 9 inch springform pan. Set aside.
In a mixing bowl, using an electric mixer, beat your eggs just a bit before adding in your sugar and continuing to beat a few minutes until nice and frothy. Set aside.
In a second bowl, whisk together your flour, baking powder and salt. Alternate beating your flour into the egg mixture with your olive oil. (So beat in about a third of your flour followed by a third of your olive oil and repeat.) Once everything is incorporated, beat in your orange and lemon zest followed by their juices. Do not over beat. Stir in your poppy seeds.
Pour your batter into your prepared pan and bake 45 minutes. The cake will rise in the middle and the edges will lightly brown. When the cake is ready, remove from oven and sprinkle powdered sugar on top.
Slice and enjoy!
Seriously…breakfast or dessert, this cake is the perfect accompaniment to any meal!