Summer Baking with Olive Oil | Olive Oil Citrus Cake Recipe

Summer fruit is arriving in Sonoma County, ripe and sweet—which means we’ve been trying out some new olive oil baking recipes in our Farm Shop. This Olive Oil Citrus Cake takes just two bowls and one spoon—and delivers a truly delicious, moist, and fluffy cake. Right now, we’re adding Meyer lemon zest and fresh blueberries, but you could try adding pitted sweet cherries or chopped fresh apricots. If you’re going blueberry picking at Duckworth Family Farm or raspberry picking at Boring Farm, two wonderful organic u-pick farms just down the road from us (note: reservations are required for u-pick and they sell out quickly), this cake would make a great showcase for their luscious berries.

Olive Oil Citrus Cake 

This versatile snacking cake has been a big hit during special events at our Sebastopol Farm Shop. It’s fun, fast, and so easy to make.  Want to boost the lemon flavor? Instead of a full cup of Arbequina Extra Virgin Olive Oil, use ¼ cup Meyer Lemon Olive Oil and ¾ cup of Arbequina.

1 cup (250ml) Arbequina Extra Virgin Olive Oil

2/3 cup (150ml) milk or non-dairy milk

3 large eggs (pasture-raised and organic, if available)

2 ½ cups (300g) all-purpose flour

½ cup (125g) granulated sugar

1 ½ teaspoons baking powder

¼ teaspoon salt

Grated zest of 2 Meyer lemons

1 cup blueberries (or other fresh chopped fruit of your choice)

2 tablespoons sugar, for sprinkling

Preheat oven to 375°F. Line an 8”x8” baking pan with parchment paper or brush with olive oil.

In a medium bowl, whisk together olive oil, milk, and eggs until smooth. In a large bowl, whisk together flour, ½ cup sugar, baking powder, and salt. Pour in olive oil mixture and stir gently, just until smooth.

Add grated lemon rind and blueberries and stir gently to combine. Spoon batter into prepared pan. Sprinkle evenly with 1 to 2 tablespoons sugar. Bake for 30 minutes, until crust is a light golden brown and a tester inserted in the center comes out clean.

Let cool on a rack. Cut into squares and serve warm or at room temperature. The cake will keep, wrapped, for up to 3 days.

Variation: Chocolate Chip Orange Cake

Omit Meyer lemon zest and blueberries. Stir grated rind of 1 large orange or 2 tangerines and 1 cup chocolate chips or ½ cup finely chopped dark chocolate into the batter.