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Citrus Olive Oil Cake - tender and moist ricotta olive oil cake layers with lemon and orange zests. #holidaycake #oliveoilcake #holidaycakerecipes #christmascake #bestchristmascakes #bestchristmasdesserts #holidaydessertideas #christmascakeideas #christmascakerecipe #oliveoilcakerecipe
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5 from 5 votes

Citrus Olive Oil Cake

Tender and moist citrus olive oil cake.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dessert
Cuisine: Cake
Keyword: citrus olive oil cake, olive oil cake
Servings: 18
Author: Courtney Rich



  • 1 1/2 cups (180 g) all-purpose flour
  • 1 1/2 teaspoons (6 g) baking powder
  • 1/2 teaspoon (2.5 g) salt
  • 1/2 cup (109g) olive oil
  • 1 cups (200 g) sugar
  • 2 eggs room temperature
  • 1/2 tablespoon (3 g) lemon zest about one large lemon
  • 1/2 tablespoon (3 g) orange zest about one large orange
  • 1 cups (250 g) ricotta cheese at room temperature



  • Preheat the oven to 350 degrees F. Prepare one 8-inch cake pans with spray, parchment paper and spray again. Set aside.
  • In a medium sized mixing bowl, whisk together the flour, baking powder and salt. Set aside
  • Cream the olive oil and the sugar on medium speed in a stand mixer fitted with the paddle attachment for one minute. Stir in the lemon and orange zests.
  • Add the eggs, one at a time, until incorporated. Scrape down the sides of the bowl.
  • With the mixer on low, alternately add the flour mixture and the ricotta, starting and finishing with the flour. Combine until incorporated.
  • Pour cake batter into pan and bake for 25 to 30 minutes or until a toothpick inserted in the center of the cake comes out with just a few moist crumbs.
  • Let cool in pan for about 5-10 minutes before inverting onto a wire rack to cool completely. Once cooled, you can cover with plastic wrap and store in your refrigerator overnight or freezer for longer.
  • Serve with homemade whipped cream.