Citrus Olive Oil Cake

Category Bake Mother's Day Easter Desserts Quick and Easy

Servings 8

Prep Time 15 Minutes

Cook Time 30 Minutes

If you haven't tried Olive Oil Cake yet, you're in for a treat! Olive Oil cake is made with extra virgin olive oil instead of butter, leaving you with a light, moist texture that doesn't dry out as quickly as traditional cake. For this recipe, we used orange and lemon zest to add a light and satisfying citrus flavor that you and your family will love. Try this recipe for your next dinner party or special occasion and thank us later.

Author:
Reagan Clayton

Ingredients

3/4 cup granulated sugar

2 eggs, room temperature

1/2 tbsp Lemon Zest

1/2 tbsp orange zest

2/3 cup olive oil

1/2 Cup Sour Cream

1/4 cup whole milk

1 tbsp Lemon Juice

1 tbsp orange juice

1 1/2 Cup Flour

3/4 tsp baking powder

1/4 tsp Salt

Powdered sugar, for dusting

Special Tools

Springform cake pan

Whisk

Directions

Preheat your Pit Boss grill to 350°F and prepare your 9” spring form cake pan by spraying it with cooking spray and lining the bottom with parchment paper.

Start by combining your eggs, sugar, and olive oil - whisk for about 2 minutes until fully combined (an electronic mixer is suggested). Then add in your lemon and orange juice and mix until just combined

Then whisk in your orange zest, lemon zest, and sour cream until mixture is smooth and fully combined

In a separate bowl combine your flour, baking soda, and salt, and whisk to combine.

Start slowly adding your dry mixture to your wet mixture. Start with a small amount (~½ a cup at a time) and whisk to combine before adding more and repeat this process until you run out of dry mixture. Add in your whole milk and whisk until fully combined. Be careful to not over-mix in this step.