Tender Greens' citrus olive oil cake

Time 45 minutes
Yields Makes about 1 1/2 dozen cupcakes
Tender Greens’ citrus olive oil cake
(Bob Chamberlin / Los Angeles Times)

Heat the oven to 350 degrees. Grease muffin tins.


In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs and sugar together until pale and thick, about 4 minutes.


In a separate bowl, combine the milk, olive oil and citrus zest. With the mixer running, slowly add to the egg mixture, scraping the bowl down once while mixing to make sure all of the ingredients are incorporated.


In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Over low speed, slowly add the dry ingredients to the egg mixture, scraping down the bowl once again while mixing to make sure the dry ingredients are fully incorporated.


Spoon the batter into the lightly greased muffin tins, filling each cup about three-fourths of the way full. Bake the cakes until a toothpick inserted in the center comes out clean, 18 to 24 minutes, rotating the muffin tins halfway through baking for even heating.


Cool the cakes completely, then dust lightly with powdered sugar and sprinkle over extra citrus zest before serving.

Adapted from Tender Greens pastry chef Annette Picha. This cake will taste even better the next day, as the zest infuses further into the moist cake.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.