Citrus Olive Oil Cake


For the past couple of months, EB, Jonathan, Chad & I have been going to some AMAZING cooking classes at Stir To Learn Cooking School in the Highlands. A few weeks ago, Chad & I attend the “Date Night in Tuscany” class where we made this cake. It was so good I had to make it myself. The recipe calls for a 9″ round pan, but I used a smooth bundt pan. I topped it with some powdered sugar, but serving it with home made whipped cream is even better. Thanks to Katy, the owner of the cooking school, who taught us the recipe, & kindly allowed me to post!


Citrus Olive Oil Cake

There's no butter in it, so it's healthy, right?



4 Large Eggs (beaten)
1 1/4 c Sugar
2/3 c Extra-Virgin Olive Oil
1 1/2 c Milk
1 t Vanilla
Zest from 1 Orange
Zest from 1 Lemon
2 2/3 c Flour
3/4 t Baking Soda
3/4 t Baking Powder
1 t Sea Salt
Powdered Sugar for Garnish


Preheat oven to 350 degrees & butter a 10-inch baking pan (I used a bundt pan instead.)
In a large bowl, whisk together the eggs & sugar until pale yellow and thick, about 3-4 minutes. (I did all of my mixing in a kitchen aid.)
Slowly add in the olive oil until well combined.
Add in the vanilla, orange zest & lemon zest until combined.
Alternately add in the flour mixture & milk, beginning and ending with flour. (I added in half of the flour mixture until combined, then all of the milk, then the other half of the flour.)
Finally, mix in baking soda, baking powder, and sea salt.
Pour mixture into your buttered pan.
Bake for 20-25 minutes. (In my pan, it needed to bake for about 30-35 minutes.)
Place on a rack to cool.
Sprinkle with powdered sugar, or serve with home made whipped cream.