Happy Friday, friends!
You guys, I am revisiting one of my favorite cakes today. I shared my recipe for this Citrus Olive Oil Cake years ago. Every time I bake it, I love it even more. It’s very light, not very sweet, just simple, delicious and perfect for winter when citrus fruits shine. You can finish if off with a dusting of powdered sugar or simply enjoy it as is.
This cake is an easy one for us to make gluten-free as well. We simply swap with Namaste gf flour and no one ever misses the gluten.
If you’re looking for a simple sweet this weekend, I can’t recommend this one enough!
Enjoy! xx
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Citrus Olive Oil Cake {gluten-free}
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 1 cake 1x
Description
You guys, I am revisiting one of my favorite cakes today. I shared my recipe for this Citrus Olive Oil Cake years ago. Every time I bake it, I love it even more. It’s very light, not very sweet, just simple, delicious and perfect for winter when citrus fruits shine. You can finish if off with a dusting of powdered sugar or simply enjoy it as is. This cake is an easy one for us to make gluten-free as well. We simply swap with Namaste gf flour and no one ever misses the gluten.
Ingredients
- 4 eggs
- 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
Instructions
- 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.
- 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 allow to cool a few minutes before slicing and enjoying.
Notes
We use Namaste flour to keep this cake gluten-free.
Jaime says
Hi! looks amazing! Do you think I could add poopy seeds to this? how much would you say?
Mix and Match Mama says
Of course! The original recipe called for poppy seeds but this particular time we made it, I was out. I always use about 3 tablespoons.
Norita says
What if you don’t have a springform pan. Will a 9″ square pan work?
Mix and Match Mama says
Yes, you’ll just slice it into squares and enjoy!