Olive Oil Citrus Cake

Serves 8 · 20 min prep · 40 min cook

Ingredients

• 3/4 cup extra-virgin olive oil
• 1 cup granulated sugar
• 3 large eggs
• 1/2 cup plain Greek yogurt
• 2 tbsp orange zest
• 1 tbsp lemon zest
• 1/3 cup fresh orange juice
• 2 tbsp fresh lemon juice
• 1 3/4 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp fine sea salt
• 2 tbsp powdered sugar
• for garnish thin orange slices

Instructions

1. 1Preheat the oven to 350°F and position a rack in the center. Lightly brush a 9-inch round cake pan with olive oil, then line the bottom with parchment and dust the sides lightly with flour, tapping out any excess.
2. 2In a large mixing bowl, whisk the olive oil and granulated sugar together until the mixture looks glossy and slightly thickened, about 1 minute.
3. 3Add the eggs one at a time, whisking well after each addition until the batter is smooth and pale. Stir in the Greek yogurt until fully incorporated and creamy.
4. 4Fold in the orange zest, lemon zest, fresh orange juice, and fresh lemon juice. The batter will smell bright and sunny; scrape the bowl so no zest clumps remain.
5. 5In a separate bowl, whisk together the flour, baking powder, and sea salt. Add the dry mixture to the wet ingredients in two additions, folding gently with a spatula just until no dry streaks remain. Do not overmix.
6. 6Pour the batter into the prepared pan and smooth the top. Bake for 35 to 42 minutes, until the top is golden, the edges pull slightly from the pan, and a toothpick inserted in the center comes out clean or with a few moist crumbs.
7. 7Cool the cake in the pan on a wire rack for 15 minutes. Run a thin knife the edge, invert onto the rack, peel off the parchment, and turn right-side up. Cool completely.
8. 8Dust the cooled cake generously with powdered sugar and arrange thin orange slices on top just before serving. Slice with a sharp knife and serve at room temperature with coffee or after a light Mediterranean meal.