It’s Time to Use that Winter Citrus!

I love all the colors and aromas of Winter Citrus. It starts to run low in February so let’s get the cara cara oranges, blood oranges, limes, lemons, pink grapefruits and Valencia oranges and make a cake!

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Citrus Olive Oil Cake

I can't say that this is a "diet" cake. It just feels a little healthier. I love that it is loive oil and fresh citrus. I like to serve it with fresh whipped cream and berries.
Course: Breakfast, Endings
Cuisine: American, International
Keyword: cake, citrus, olive oil


  • 2 cups All-purpose Flour
  • 1-3/4 cups Granulated White Sugar
  • 1-1/2 tsps. Kosher Salt
  • 1/2 tsp. Baking Soda
  • 1/2 tsp. Baking Powder
  • 1-1/3 cups Extra Virgin Olive Oil, use the good stuff
  • 1-1/4 cups Whole Milk, room temperature
  • 3 Lg. Eggs, room temperature
  • 1-1/2 Tbs. Fresh Grated Orange Zest
  • 1/4 cup Fresh orange juice, room temperature
  • 1/4 cup Grand Marnier, if you don't want to use alcohol, you can double the fresh orange juice.


  • Preheat the oven to 350°
    Spray a 9-inch cake pan twith cooking spray and line the bottom with parchment paper.
  • Whisk together the flour, sugar, salt, baking soda and baking powder, in a small bowl.
    In another bowl, whisk together the olive oil, milk, eggs, orange zest, orange juice and Grand Marnier.
    Add the dry ingredients; whisk until just combined.
    Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and a cake tester comes with just a few moist crumbs.
    Transfer the cake to a rack and let cool for 30 minutes.
    Invert the cake onto the rack and let cool completely, 2 hours.

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