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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

Citrus Olive Oil Cake

Tender and moist citrus olive oil cake.

Course Dessert
Cuisine Cake
Keyword citrus olive oil cake, olive oil cake
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 18
Author cakebycourtney



  • 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



  1. Preheat the oven to 350 degrees F. Prepare one 8-inch cake pans with spray, parchment paper and spray again. Set aside.

  2. In a medium sized mixing bowl, whisk together the flour, baking powder and salt. Set aside
  3. 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.

  4. Add the eggs, one at a time, until incorporated. Scrape down the sides of the bowl.
  5. With the mixer on low, alternately add the flour mixture and the ricotta, starting and finishing with the flour. Combine until incorporated.
  6. 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.

  7. 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.

  8. Serve with homemade whipped cream.