Dorie Greenspan is a James Beard Award-winning author of more than a dozen cookbooks whose latest production, 2025’s “Dorie’s Anytime Cakes,” is a homage to simple but show-stopping baked treats.
Greenspan’s recipe for a citrus loaf cake – which is lovingly illustrated by Nancy Pappas, like other recipes in the book – relies on winter’s bounty of fresh lemons, grapefruits, clementines and other fruits. In other words, it’s timed perfectly for the holiday season. A feature is that it can be made completely dairy-free, thanks to the use of olive oil, which bakes it to a deep golden-brown color.
What citrus should you use? Greenspan adds these notes: “The most play-aroundable ingredient in this recipe is the citrus, of course. See what you like most — maybe it’ll be the sharpness of lemons and limes or the sweetness of oranges, or a mix of both. I like a mild olive oil in this cake, but you might want to play up the olive flavor by using a stronger oil. And you might want to add a little vanilla or maybe a shot of dark rum or an aromatic orange liqueur.”
Mix-It-Up Citrus Loaf Cake
Makes 8 to 10 servings
INGREDIENTS
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1/4 teaspoon baking soda
1/3 cup sugar
About 3 citrus fruits (see above note on what to use)
3 large eggs, at room temperature
1/2 cup honey
1/2 cup plus 2 tablespoons olive oil OR – to make a version with dairy – 1/2 cup olive oil plus 3 tablespoons unsalted butter, melted
Citrus marmalade for glazing, such as Korean honey-citron marmalade (optional)
DIRECTIONS
Center a rack in the oven and preheat it to 350 degrees. Butter an 8 1/2-inch loaf pan or coat the interior with baker’s spray and place it on a baking sheet.
Put the flour, baking powder, salt and baking soda in a large bowl and whisk to blend.
Put the sugar in another bowl. Finely grate the zest from the citrus over the sugar – you want about 3 tablespoons of zest – and then reach in and use your fingers to smush and press the ingredients together until the sugar is moist and fragrant.
Halve the fruits and squeeze to get 1/3 cup juice.
Add the eggs and honey to the sugar and whisk until smooth, then blend in the juice. Add the egg-sugar mixture to the dry ingredients in three additions, using a flexible spatula to gently mix the batter. Then slowly incorporate the olive oil (or the blend of oil and melted butter). You’ll have a thick, smooth batter with a light sheen. Pour it into the pan and gently jiggle the pan to even the batter.
Bake for about 50 minutes, or until the cake is tall, dark and handsome and a tester inserted deep into the center comes out clean; check the cake after 30 minutes, and if it’s getting too dark too quickly, tent it lightly with foil or parchment. Transfer the cake to a rack and let sit for 5 minutes, then unmold it and turn it right side up onto the rack. If you want to glaze the cake, do it now; otherwise, just allow the cake to cool to room temperature.
To make the (optional) glaze: Bring a few spoonfuls of marmalade with a splash of water just to a boil in a saucepan, stirring to melt the jam, or do this in a microwave. Brush the glaze over the warm cake.
Storing: Wrapped well, the cake will keep for about three days at room temperature. If you have the patience, wrap it and wait a day before slicing and serving. You can freeze it for up to 1 month, but if it’s been glazed, the jam might get a bit watery – not fatal. Thaw the cake in the wrapper.
— Courtesy of Dorie Greenspan, “Dorie’s Anytime Cakes” (HarperCollins Harvest, $28)
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