Preserved Lemon and Orange Olive Oil Cake
A moist, citrus-forward cake featuring authentic North African preserved lemons, baked with a delicate orange olive oil base. This mediterranean-inspired desserts (mediterranean) ready in about 60 minutes layers all-purpose flour, orange juice, olive oil into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups all-purpose flour
- 2, finely minced (including rind) preserved lemons
- 1/2 cup orange juice
- 1/2 cup olive oil
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp baking powder
- 1/4 tsp salt
- 2 tbsp orange zest
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- Step 2: In a large bowl, whisk together 1 cup granulated sugar, 3 large eggs, 1/2 cup olive oil, and 2 tbsp orange zest until pale and slightly thickened.
- Step 3: Gently fold in 2 cups all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt until just combined. Fold in 2 finely minced preserved lemons and 1/2 cup orange juice until evenly distributed.
- Step 4: Pour batter into prepared pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back when lightly pressed.
- Step 5: Cool in pan for 15 minutes, then transfer to a wire rack to cool completely. Serve with a dusting of powdered sugar and extra preserved lemon zest for garnish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Preserved Lemon and Orange Olive Oil Cake take to make?
Total time is about 60 minutes (20 min prep + 40 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Preserved Lemon and Orange Olive Oil Cake?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Preserved Lemon and Orange Olive Oil Cake?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Preserved Lemon and Orange Olive Oil Cake for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Preserved Lemon and Orange Olive Oil Cake?
Mediterranean desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Love how the Mediterranean come through in every bite.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
