Lemon Orange Olive Oil loaf is an extremely moist and flavorful cake. It’s rich enough for dessert yet simple enough for breakfast with a cup of tea.
Olive oil makes any dessert extra moist in a way butter can’t. It adds a depth of flavor unparalleled.
What type of olive oil should I use?
You can’t go wrong with either extra virgin olive oil or regular olive oil. Both will result in an amazing cake but with slightly different flavors. If you use extra virgin olive oil, the flavors of the oil will be more pronounced whereas if you use regular olive oil it will taste less like olive oil and more lemony.
How is it so lemony when no lemon juice is in the recipe?
When you combine the lemon and orange zest, make sure to massage it together with the sugar by hand. This step will ensure all the essential oils are released from the lemon and orange and will result in an extremely flavorful cake.
I don’t have chia seeds on hand, what should I do?
The chia seeds and poppy seeds are not essential. They both just add a very light crunch but you can do without both of them or without one or the other.
If you enjoy the moistness of this cake you will also enjoy this date bundt cake with chocolate tahini glaze, tahini brownies, or these sprinkle almond cookies which are moist on the inside and slightly crunchy on the outside.
This extremely moist and flavorful cake requires no special ingredients and is an easy recipe to follow.
- 1¼ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- Zest from 2 lemons
- Zest from 1 orange
- 1 cups granulated sugar
- 2 large eggs room temperature
- ¾ cup olive oil *see notes
- ½ cup sour cream
- 2 Tbls milk
- 1/2 Tbls poppy seeds
- 1/2 Tbls chia seeds
- 3/4 cup confectioners sugar
- Juice from one lemon 1/2 cup
- Juice from 1/2 orange about 1/4 cup
- Zest from one orange
- Preheat oven to 375
- Coat a loaf pan with nonstick spray and line with parchment paper
- Whisk flour, baking powder, baking soda, and salt in a bowl
- Add lemon and orange zest with granulated sugar in a bowl and massage together
- Add eggs
- Whisk in oil, sour cream and milk
- Combine dry ingredients
- Pour everything into prepared pan
- Bake in the oven for 45 minutes or until a toothpick is inserted into the center comes out smooth
- In a separate bowl, make the glaze by combining confectioners sugar, juices and orange zest.
- Drizzle with glaze once cake has cooled and ready to serve
- You can use either extra virgin or regular olive oil. Using extra virgin will give you a fruitier more olive oil taste whereas the regular olive oil will be lighter and more lemony.