Easy Citrus Olive Oil Cake for Palm Sunday—perfect for family, faith, and afternoon tea!

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In this video, I’ll show you how to make a simple and delicious Citrus Olive Oil Cake that’s perfect for your Palm Sunday celebration—or any special occasion. I made this cake with my toddler when a dear friend came for afternoon tea, and it was such a joy to bake together. This easy-to-follow recipe results in a moist, flavorful cake that stays fresh and lovely even the next day—perfect for busy Catholic homemakers looking for a dessert that can be made ahead!

Whether you’re looking to add a meaningful touch to your Palm Sunday gathering or just want a light and refreshing dessert to enjoy throughout the week, this cake is sure to impress. The citrusy goodness and the richness of olive oil make it a delightful treat that your family and guests will love. Plus, it’s a great way to incorporate the flavors of the season into your kitchen.

Join me as we bake together and share this simple yet elegant recipe that’s perfect for families, faith-filled gatherings, and creating memories in the kitchen!

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Olive Oil Cak with Citrus Glaze

“As we carry palm branches in procession, may we also carry the message of Christ’s love and redemption to all those we encounter.” — Mother Teresa

Prep time: 10 minutes
Cook time: 30 mins
Course: Dessert
Cuisine: Greek
Servings: 8 slices

Ingredients:
CAKE
1.5 Cups Extra Virgin Olive Oil (+ enough to grease the pan)
3 Eggs, room temperature
1 1/4 Cup Cane Sugar
1/4 Cup Light Brown Sugar, packed
3 Tbsp + 1 Tsp Lemon Juice
3 Tsp Lemon Zest, lightly packed
1/3 Cup Orange Zest, lightly packed
1 + 1/4 Cup + 1 Tbsp Whole Milk
2 Cups All-Purpose Flour
1 Teaspoon Sea Salt
1/2 Tsp Baking Soda
1/2 Tsp Baking Powder
GLAZE
1 Cup Powdered Sugar
2 Tsp Lemon Zest
2 Tbsp Fresh Lemon Juice

Grease a 10 inch springform pan with olive oil, add a layer of parchment paper across the bottom, then lightly grease again. Take a baking sheet, add a layer of aluminum foil (in case of any slight leakage), and place the springform pan on top of it. Set the baking sheet with the pan on it aside. Preheat the oven to 325º. In a large bowl, use a fork to gently whisk together the olive oil and the eggs. Add the sugars, lemon juice, lemon zest, orange zest, and milk, and gently stir with fork until combined

In a second smaller bowl, combine the flour, salt, baking soda and baking powder with a fork until evenly mixed. Add the dry ingredients into the wet ingredients, and mix gently until well combined – Start with a spoon, then gently use a whisk until batter is smooth. Add the batter to the pan, and bake for 60 min – A toothpick will come out clean, and the cake will have risen. Carefully transfer the springform pan off of the baking sheet and onto a cooling rack. Let cool completely before removing from the pan

While the cake is cooling, mix up the glaze:. Stir together the powdered sugar, lemon juice, and lemon zest in a small bowl. Once the cake has cooled, spread the glaze evenly across the top. To let the glaze solidify, it’s best to let it sit and harden for a few hours. Enjoy!

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