Citrus Olive Oil Cake with Lemon and Orange Curd and Whipped Cream Recipe
This Citrus Olive Oil Cake is a moist, tender cake infused with bright lemon and orange zest and juice, enriched with extra virgin olive oil for a rich, fruity flavor. Topped with a luscious whipped cream and a tangy citrus curd made from fresh lemon and orange juices, it’s a sophisticated dessert perfect for any occasion.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cake
- 1 cup extra virgin olive oil
- 3 eggs, room temperature
- 1 teaspoon vanilla bean paste
- 2 cups all purpose flour (260 g), spooned and leveled
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon diamond crystal kosher salt
- 1 1/2 cups granulated sugar
- 1 tablespoon lemon zest
- 2 teaspoons orange zest
- 1 cup whole milk, room temperature
- 1/3 cup full fat sour cream, room temperature
- 1 tablespoon fresh lemon juice
Citrus Curd
- 2 eggs
- 3 egg yolks
- 3/4 cup granulated sugar
- 1/3 cup fresh orange juice
- 1/3 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 teaspoons orange zest
- 2 tablespoons unsalted butter, cold
Whipped Cream Topping
- 1/3 cup sour cream, room temperature
- 2 cups heavy whipping cream, cold
- 1/3 cup powdered sugar
- 1 teaspoon vanilla bean paste
Instructions
- Make the curd. Add the sugar to a medium saucepan or saucier and rub in the orange and lemon zest. Whisk in the orange juice, lemon juice, eggs, and egg yolks until smooth. Cook over medium-low heat, whisking constantly, until the curd thickens enough to coat the back of a spoon. Remove from heat and whisk in the cold butter. Strain the curd through a fine mesh sieve into a bowl. Cover the surface with plastic wrap and chill until set. This can be made several days ahead and refrigerated.
- Preheat the oven and prepare pan. Heat the oven to 325°F (163°C). Grease and line a 9x3 inch cake pan or springform pan with parchment paper.
- Mix dry ingredients. In a small bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt. Set aside.
- Prepare citrus sugar. In another bowl, rub the lemon and orange zest into the granulated sugar until fragrant and well combined. Set aside.
- Mix wet ingredients. In a measuring cup, whisk together the sour cream and milk until smooth. In a large bowl, using a hand mixer on medium speed, whisk the olive oil, vanilla bean paste, and eggs until creamy and emulsified, about 1 minute. Add the milk and sour cream mixture along with the citrus sugar and mix until smooth.
- Combine with dry ingredients. Whisk in the dry flour mixture on low speed until just combined. Add the fresh lemon juice and switch to a rubber spatula to ensure the batter is well-mixed with no flour streaks.
- Bake the cake. Pour the batter into the prepared pan and gently tap it on the counter to settle. Bake for 65-75 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan, then invert onto a serving plate. The center may be darker, which is normal and will be covered later.
- Make the whipped cream. Using a hand mixer, whisk together the sour cream, heavy cream, powdered sugar, and vanilla bean paste until medium-soft peaks form.
- Assemble the cake. Spread the whipped cream evenly over the top of the cooled cake with an offset spatula. Drizzle the chilled citrus curd artistically over the whipped cream. Serve immediately for best flavor and presentation.
Notes
- The citrus curd can be made up to a few days in advance and kept refrigerated.
- Use room temperature eggs, milk, and sour cream for better batter emulsification.
- Tap the cake pan on the counter before baking to release any air bubbles for even baking.
- The cake might appear darker in the center when baked but this is normal and the cake is still delicious.
- For a stronger citrus flavor, increase the zest amounts slightly but do not alter the liquid ratios.
