Citrus Olive Oil Cake Topped with a Citrus Cream

This Citrus Olive Oil Cake is a celebration of winter’s brightest flavors, brought together in a moist, fragrant cake topped with a luscious citrus curd cream. Made in one bowl with simple ingredients, this cake is both effortless and elegant—perfect for brunches, dinner parties, or casual afternoon treats. Finished with whipped cream, citrus curd, and delicate edible flowers, it’s as beautiful as it is delicious.

Why You’ll Love This Recipe

• Bright, zesty flavor: Fresh orange juice and zest make this cake burst with citrusy goodness.

• Super moist texture: Olive oil and yogurt keep the crumb tender and soft for days.

• One-bowl recipe: Minimal cleanup and maximum flavor with just a few steps.

• Showstopper presentation: Topped with citrus curd, whipped cream, and edible flowers.

• Customizable: Enjoy plain, dusted with powdered sugar, or fully decked out with citrus cream.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Baking soda

• Eggs

• Extra virgin olive oil

• Plain yogurt

• Orange juice

• Orange zest

• Sugar

• Salt

• Vanilla paste or orange extract

For the citrus curd:

• Eggs + egg yolks

• Orange juice

• Lemon juice

• Orange zest

• Sugar

• Cornstarch

• Unsalted butter

• Salt

• Orange extract (optional)

For the whipped cream:

• Heavy whipping cream

• Powdered sugar

• Vanilla or orange extract

Directions

1. Make the citrus curd:

   • Massage orange zest into sugar to release oils.

   • In a saucepan, whisk in the sugar-zest mixture with eggs, yolks, orange juice, lemon juice, cornstarch, and salt.

   • Cook over medium heat, stirring constantly until thickened (should coat the back of a spoon).

   • Remove from heat, stir in butter, then strain to remove clumps.

   • Cover with plastic wrap (touching the surface) and refrigerate for at least 2 hours.

2. Make the cake batter:

   • Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan.

   • In a large bowl, massage orange zest into sugar. Whisk in eggs and vanilla until light and fluffy.

   • Add olive oil, orange juice, and yogurt, and mix until well combined.

   • Sift together flour, baking powder, baking soda, and salt. Fold into the wet mixture in two parts, mixing gently until just combined.

3. Bake the cake:

   • Pour batter into prepared pan.

   • Bake for 30–35 minutes or until golden and a toothpick inserted in the center comes out clean.

   • Let cool in the pan for 10–13 minutes before transferring to a wire rack to cool completely.

4. Optional extra moisture:

   • While still warm, poke small holes on the top of the cake and drizzle with 1 tablespoon of olive oil, 2 tablespoons of orange blossom syrup, milk, or a simple syrup.

5. Make the whipped cream:

   • Whip the cream with powdered sugar and your choice of vanilla or orange extract until medium-stiff peaks form.

6. Assemble the cake:

   • Once fully cooled, top the cake with whipped cream. Gently swirl chilled citrus curd on top using a spatula.

   • Decorate with dried orange slices, fresh zest, edible flowers, or a splash of blood orange juice for color.

Servings and timing

Servings: 8–10 slices
Prep time: 15 minutes
Cook time: 35 minutes
Chilling time (curd): 2 hours
Total time: About 2 hours 50 minutes

Variations

• Cranberry twist: Add ½ cup fresh cranberries to the batter for a tart burst of flavor.

• Make it gluten-free: Substitute gluten-free all-purpose flour or almond flour (texture will vary).

• Dairy-free version: Use plant-based yogurt and coconut cream in place of dairy.

• No curd or cream? Dust cooled cake with powdered sugar and top with orange zest for a minimalist touch.

• Cupcake version: Pour batter into muffin tins and reduce baking time to 18–22 minutes.

Storage/Reheating

• Undecorated cake: Can be stored at room temperature, covered, for up to 3 days.

• With citrus curd cream: Store in the refrigerator in an airtight container. Remove 30 minutes before serving to bring it to room temperature.

• Citrus curd: Store leftovers in an airtight container in the fridge for up to 1 week.

• Whipped cream: Best used fresh, but can be stored in the fridge for 1–2 days.

FAQs

Can I make the citrus curd ahead of time?

Yes, you can make the curd up to 5 days in advance and store it in the fridge.

Do I need to use fresh orange juice?

Fresh juice is preferred for the best flavor, but store-bought juice will also work.

My cake sank in the middle—what happened?

Sinking can occur if the oven door was opened too early or if the cake was slightly underbaked. Always check after 30 minutes with a toothpick.

Can I replace yogurt with milk?

Yes, but the texture will be less creamy. If using milk, use whole milk and consider reducing the amount slightly.

What kind of olive oil should I use?

Use a high-quality extra virgin olive oil for the best flavor—ideally one with fruity notes.

Can I skip the citrus curd?

Absolutely. The cake is moist and flavorful enough to enjoy on its own or with just whipped cream.

How do I know when the curd is thick enough?

When it coats the back of a spoon and holds its shape when a finger is drawn through it.

Is it okay to freeze the cake?

Yes. Freeze the undecorated cake wrapped tightly in plastic wrap and foil for up to 1 month. Thaw in the fridge overnight before decorating.

Can I make this into a layer cake?

Yes, double the recipe and bake in two pans. Add whipped cream and curd between the layers and on top.

Can I make the batter in advance?

It’s best to bake the batter right away, but you can mix the wet and dry ingredients separately and combine them just before baking.

Conclusion

This Citrus Olive Oil Cake is a vibrant, elegant dessert that’s easy to prepare and endlessly versatile. Whether served simply dusted with powdered sugar or topped with luxurious citrus curd and whipped cream, it delivers unforgettable flavor and texture. Ideal for holidays, brunches, or everyday indulgence—this cake is sure to brighten any occasion.