Citrus Medley Cake with Yogurt & Olive Oil

Print Recipe
Citrus Medley Cake with Yogurt and Olive Oil
This recipe is inspired by Formaggio Kitchen South End’s Orange Olive Oil Cup Cakes, and Talbott & Arding’s Lemon Olive Oil Loaf Cake. It is based on Smitten Kitchen’s Lemon Yogurt Everything Cake.
Course Desserts
Prep Time 1 hour
Cook Time 50 minutes
Passive Time 20 minutes
Servings
people
Ingredients
Cake
  • 3 cups flour all-purpose
  • 4 teaspoons baking powder
  • 1 teaspoon salt Kosher
  • 2 cups yogurt (Use Karoun Dairy's Gopi Indian Yogurt or try one of our other ACS Award-Winning Yogurts from the ACS Judging & Competition)
  • 2 cups sugar
  • 6 eggs large
  • 4 teaspoons citrus zest, grated We used a medley of Lemon, Cara Cara Orange, Blood Orange, Navel Orange, and Mineola Tangelo.
  • 1 teaspoon vanilla extract
  • 1 cup olive oil
Icing
Course Desserts
Prep Time 1 hour
Cook Time 50 minutes
Passive Time 20 minutes
Servings
people
Ingredients
Cake
  • 3 cups flour all-purpose
  • 4 teaspoons baking powder
  • 1 teaspoon salt Kosher
  • 2 cups yogurt (Use Karoun Dairy's Gopi Indian Yogurt or try one of our other ACS Award-Winning Yogurts from the ACS Judging & Competition)
  • 2 cups sugar
  • 6 eggs large
  • 4 teaspoons citrus zest, grated We used a medley of Lemon, Cara Cara Orange, Blood Orange, Navel Orange, and Mineola Tangelo.
  • 1 teaspoon vanilla extract
  • 1 cup olive oil
Icing
Instructions
To Make the Cake:
  1. Preheat your oven to 350°F.
  2. Grease pan with butter and then dust with flour.
  3. Sift together the flour, salt, and baking powder.
  4. In a separate bowl, whisk together the yogurt, sugar, eggs, citrus zest, vanilla, and olive oil.
  5. Slowly whisk the dry ingredients into the wet ingredients.
  6. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester comes out clean.
  7. Cool the cake for 15 minutes in the pan before flipping the cake out of the pan and onto a baking rack to finish cooling. Let the cake cool completely before icing.
To Make the Icing:
  1. Whisk together 2 cup confectioners’ sugar with 3-4 Tablespoons of juice. Add less juice if you want a thicker icing, more juice if you prefer a thinner glaze.
  2. Pour the glaze over the top of the cake after it has cooled to room temperature.
Share this Recipe