Citrus Olive Oil Cake

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This citrus olive oil cake recipe is easy to make in one bowl, naturally gluten-free, and made with the loveliest hints of fresh orange and lemon.

A few months ago when we were spending the weekend with friends on the Costa Brava, I sampled an orange olive oil cornmeal cake at the local farmers market that was love at first bite. ♡

To be honest, I’d never had a cake quite like this one before. The local baker explained that it was a gluten-free cake made with cornmeal and almond flour, which accounted for its beautiful golden color and light almond flavor and surprisingly hearty texture (kind of similar to a light cornbread). It was incredibly moist and very lightly sweetened. And best of all, it was brightened up with a generous amount of fresh citrus, which made it taste so light and refreshing and sunshine-y. I honestly couldn’t stop thinking about this cake for weeks afterwards and wished I’d had the chance to ask the baker more about the recipe. But after a bit of experimenting, I’m happy to say that I’ve come up with my own version that our entire family now adores.

I’m happy to report that this recipe is incredibly easy to make with just 1 bowl and about 15 minutes of prep time. And while I love using both a fresh lemon and orange in the cake (both zested and juiced), you’re welcome to swap in a grapefruit, mandarin, Meyer lemon, or whatever other citrus you might prefer. Please note that this cake is intentionally designed to be sweet-but-not-too-sweet, making it perfect for dessert, snacking, or even a lovely breakfast to go with your coffee. But if you feel like adding an extra hint of sweetness, a side of fresh fruit (or fruit compote), a dollop of whipped cream, a scoop of ice cream, or light glaze drizzled on top would all be absolutely delicious here too.

This cake is definitely one of those surprising recipes that has a way of growing and growing on you. So I hope you all love it as much as I do!

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