Olive Oil Citrus Cake Loaf

Name: Olive Oil Citrus Cake Loaf
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 10 servings
Cuisine: Mediterranean
Ingredients: ¾ cup (180 ml) extra-virgin olive oil; 1 cup (200 g) granulated sugar; 3 large eggs, at room temperature; 2 teaspoons (6 g) fresh lemon zest, finely grated from 2 medium lemons; 1 tablespoon (6 g) fresh orange zest, finely grated from 1 large orange; 1½ cups (180 g) all-purpose flour; ½ cup (50 g) blanched almond flour; 1½ teaspoons (6 g) baking powder; ¼ teaspoon (1½ g) fine sea salt; 2 tablespoons (30 ml) fresh lemon juice, from the zested lemons; 2 tablespoons (30 ml) fresh orange juice, from the zested orange; 1 cup (120 g) powdered sugar; 3 tablespoons (45 ml) fresh lemon or orange juice, for thinning the glaze

From the MyKitchenBank Kitchen

A tender, moist Mediterranean loaf cake made with fruity olive oil, brightened with lemon and orange zest, and enriched with almond flour for subtle nuttiness. The one-bowl mixing method makes it effortless, while the citrus-syrup glaze adds a gentle sweetness and shine. Perfect for breakfast, dessert, or an afternoon treat with coffee or tea.

Prep: 15 min
Cook: 35 min
Wait: 45 min
Total: 1 hr 35 min
Makes: 1 loaf (10 slices)

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Ingredients

10 servings

¾ cup (180 ml) extra-virgin olive oil
1 cup (200 g) granulated sugar
3 large eggs, at room temperature
2 teaspoons (6 g) fresh lemon zest, finely grated from 2 medium lemons
1 tablespoon (6 g) fresh orange zest, finely grated from 1 large orange
1½ cups (180 g) all-purpose flour
½ cup (50 g) blanched almond flour
1½ teaspoons (6 g) baking powder
¼ teaspoon (1.5 g) fine sea salt
2 tablespoons (30 ml) fresh lemon juice, from the zested lemons
2 tablespoons (30 ml) fresh orange juice, from the zested orange
1 cup (120 g) powdered sugar
3 tablespoons (45 ml) fresh lemon or orange juice, for thinning the glaze

Equipment (7)

9×5-inch (23×13 cm) loaf pan
Medium bowl
Whisk
Wooden spoon or rubber spatula
Microplane zester or box grater
Measuring cups and spoons
Small saucepan (for glaze)

Steps

Before you start

Preheat your oven to 350°F (175°C) and position the rack in the center
Line a 9×5-inch (23×13 cm) loaf pan with parchment paper or lightly butter it
Bring eggs to room temperature (about 15 minutes)
Zest the lemons and oranges before juicing them

1
Combine wet ingredients
- In a medium bowl, whisk together the olive oil, granulated sugar, and eggs until well combined and slightly pale, about 1 minute.
- The mixture should be smooth and homogeneous.
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Ready when: mixture is pale and well blended
Tip: Whisk vigorously to incorporate air, which helps the cake rise and stay tender
2
Add zest and citrus juice
- Stir in the lemon zest, orange zest, lemon juice, and orange juice with a rubber spatula until just combined.
- The citrus oils and juice will scent the batter.
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Ready when: zest and juice are evenly distributed
Tip: Fold gently to avoid deflating the air you whisked in during the previous step
3
Mix dry ingredients
- In a small bowl, whisk together the all-purpose flour, almond flour, baking powder, and fine sea salt until no lumps remain.
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Ready when: flour mixture is uniform with no streaks
Tip: Whisk the dry ingredients separately to distribute the baking powder evenly and prevent pockets of dense cake
4
Fold in dry ingredients
- Add the dry mixture to the wet ingredients and fold with a rubber spatula until just combined.
- Stop folding as soon as you see no white streaks of flour.
- The batter will be slightly lumpy, which is fine.
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Ready when: no visible flour streaks remain
Tip: Overmixing will develop gluten and make the cake tough. Fold gently and stop as soon as the flour is incorporated
5
Transfer to pan and smooth
- Pour the batter into the prepared 9×5-inch (23×13 cm) loaf pan and smooth the top with a spatula so it bakes evenly.
- Tap the pan gently on the counter a couple of times to release any air bubbles.
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Ready when: batter is level in the pan
Tip: Smooth the top with a small offset spatula or the back of a spoon for an even bake
6
Bake the cakeOven 350°F / 175°C
- Bake in the preheated 350°F (175°C) oven for 35 to 40 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter).
- The cake will be golden brown on top and a skewer should meet light resistance.
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Ready when: toothpick inserted in center comes out with a few moist crumbs; top is golden brown
Tip: Avoid opening the oven door before 30 minutes, as sudden temperature changes can cause the cake to deflate
7
Cool in pan
- Remove the loaf from the oven and let it cool in the pan for 10 minutes.
- This allows the cake to firm up enough to release cleanly from the pan without tearing.
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Ready when: cake has pulled away slightly from the pan sides and is cool enough to handle
Tip: Don't skip this step; it prevents the warm cake from breaking apart when you remove it from the pan
8
Remove and cool completely
- Turn the loaf out onto a wire rack (or a clean kitchen towel if you don't have a rack) and let it cool completely, about 30 minutes, before glazing.
- The cake must be cool to the touch.
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Ready when: cake is completely cool to the touch
Tip: Glazing a warm cake will cause the glaze to melt and slide off; wait for it to cool completely
9
Prepare the glaze
- In a small saucepan, gently warm 3 tablespoons of lemon or orange juice over low heat (don't boil).
- Remove from heat and whisk in the powdered sugar until smooth.
- The glaze should be pourable but not too thin.
- Add a touch more juice if it's too thick, or more sugar if it's too thin.
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Ready when: glaze is smooth and pourable with no lumps
Tip: Warm juice helps dissolve the powdered sugar smoothly; avoid boiling, which can make the glaze grainy
10
Glaze the loaf
- Pour or spoon the warm glaze over the top of the cooled loaf, letting it drip down the sides.
- You can tilt the loaf or spread the glaze with a spatula for even coverage.
- Let the glaze set for about 10 minutes before slicing.
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Ready when: glaze is matte and no longer shiny
Tip: The glaze will continue to set as it cools; if you slice too early, it may still be slightly sticky
11
Slice and serve
- Use a serrated knife dipped in hot water (wipe dry between cuts) to slice the loaf into 10 even pieces.
- Serve at room temperature with a cup of tea or coffee.
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Ready when: slices are clean with minimal crumbs
Tip: A wet serrated knife makes clean slices without squashing the tender crumb

Good to know

Tips

Use good-quality extra-virgin olive oil—this cake really showcases its fruity, peppery notes. A mild or buttery olive oil works too if you prefer a gentler flavor.
Room-temperature eggs incorporate more smoothly and create a better emulsion with the oil, resulting in a more tender, evenly textured cake.
The almond flour adds moisture and structure; don't omit it or the cake may become too crumbly.
For a thicker glaze, use less citrus juice; for a thinner, more drizzly glaze, add a tablespoon more juice and thin it out.

Make ahead

The baked loaf (unglazed) keeps well for 1 day wrapped tightly at room temperature, or up to 3 days wrapped in plastic wrap in the refrigerator. You can glaze it the day you plan to serve it, or glaze and store for up to 2 days. The cake also freezes beautifully for up to 3 months (unglazed); thaw at room temperature for 2 hours before glazing.

Storage & reheating

Room temperature (up to 1 day): Keep loosely covered on a wire rack or plate. Refrigerator (up to 3 days): Wrap tightly in plastic wrap to prevent drying out. Freezer (up to 3 months): Wrap the unglazed loaf in plastic wrap, then foil; thaw at room temperature 2 hours before serving. If glazed, freeze for up to 2 weeks and thaw at room temperature for 1 hour.

Substitutions

blanched almond flour → Ground blanched hazelnuts or finely ground walnuts. Use the same amount (½ cup/50 g) for a different nutty flavor. Hazelnuts add a toasty note; walnuts bring earthiness.
extra-virgin olive oil → Light neutral oil (vegetable, canola, or avocado oil). The cake will still be moist, but you'll lose the fruity olive oil character. The flavor will be more subtle.
fresh lemon zest → Lime zest. Replace 2 teaspoons lemon zest with 1 tablespoon lime zest for a brighter, more tropical citrus profile.
granulated sugar → Honey or light agave syrup. Use ¾ cup (180 ml) honey or agave to replace 1 cup sugar. Reduce the orange juice to 1 tablespoon to avoid excess moisture. The cake will be denser and more tender.