Recipe: Citrus vanilla bean olive oil cake

It’s winter, it’s cold and we need our vitamin C – so why not have it in a cake, and it eat..?

Here is a recipe for a lovely citrusy olive oil cake:

citrus olive oil cake ingredients


  • 2¼ cups All-purpose Flour
  • 1½ cups Sugar
  • 1 teaspoon Salt
  • ½ teaspoon Baking Soda
  • ½ teaspoon Baking Powder
  • 3 large Eggs
  • Seeds scraped from 1 Vanilla Bean
  • 1 cup Prince Albert Olive Oil
  • 1¼ cups Milk
  • zest of 2 Oranges &/ Lemons &/ Grapefruits (your choice)
  • ¼ cup Orange Juice
  • ¼ cup orange-flavored liqueur (can also use brandy or orange juice)
  • 1½ cups Confectioners Sugar
  • zest of 1 Orange / Lemon / Grapefruit (your choice)
  • 2 tablespoons Orange Juice
  • Water, as needed
  2. Preheat oven to 350 degrees.
  3. Grease and flour a 9-10 cup bundt pan and set aside.
  4. Place the flour, sugar, salt, baking soda, and baking powder in a large mixing bowl. Whisk together and set aside.
  5. In another bowl, add the eggs, vanilla bean seeds, olive oil, milk, zest, juice, and liqueur. Whisk together until well combined and smooth.
  6. Add the mixture to the bowl of dry ingredients and whisk until just combined.
  7. Pour the batter into the prepared bundt pan.
  8. Bake in preheated oven for 50-60 minutes, or until a tester inserted into the center of the cake comes out clean.
  9. Let cake cool completely, then invert onto a serving dish.
  11. Place the confectioners sugar and zest in a small mixing bowl. Add the juice and whisk in until smooth – add water as needed to get icing to a thick but pourable consistency.
  12. Pour the icing over the top of the cooled cake, letting it drip down the sides.
  13. Cake will keep covered, at room temperature for about 5 days.

Cake adapted from The Kitchen McCabe

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