Whole Wheat, Olive Oil and Citrus Loaf Cake

Recipe Courtesy of Erin Jeanne McDowell

  • Preparation Time20 mins
  • Cooking Time45 mins
  • Serves1
  • DifficultyEasy
Nonstick cooking spray
200g light brown sugar
Zest of 1 orange
Zest of 1 lemon
120ml olive oil
3 large eggs, at room temperature
2 tablespoons fresh-squeezed orange or lemon juice
1 teaspoon pure vanilla extract
155g whole-wheat flour
1 teaspoon baking powder
1/2 teaspoon fine sea salt
Raw sugar or turbinado sugar, for sprinkling, optional
  1.  Preheat the oven to 180 degrees C. Lightly grease a 9-by-5-inch loaf pan with nonstick spray. 
  2. Rub the brown sugar, orange and lemon zests together in a medium bowl until well combined. Stir in the oil. Add the eggs one a time, whisking in each one well before adding the next. Whisk in the juice and vanilla.  
  3. Stir the whole-wheat flour, baking powder and salt together in a small bowl. Add the dry ingredients to the wet and mix with a rubber spatula just until incorporated. Pour the batter into the prepared pan and spread evenly. Sprinkle with the raw sugar if using.    
  4. Bake until a toothpick inserted into the center of the loaf comes out clean, 40 to 45 minutes. Cool the cake in the pan for 15 minutes, then remove from the pan and cool completely on a rack before slicing and serving.