Add some zest to your baking this summer and any time of year! Our Citrus Bakeware Collection is inspired by the bright and zesty flavors of citrus fruits and features unique designs that are sure to impress your guests. Bake bread, loaves, and pound cakes with an upscale flair with our 6-cup capacity Citrus Blossom Loaf Pan. Or stamped cookies with patterned citrus slices, a blossom-like cross-section, and a citrus wreath. Our Citrus Cookie Stamps are the best for summer baking and can be the perfect party favor too! Our newest addition completes the collection with a unique 8 Cup Cake Pan that is an absolute must-have for any citrus lover.
Whether looking to evoke the spirit of the Amalfi Coast in a cake or simply want a stunning presentation for summer baked goods, the Citrus Twist Cake Pan is the perfect solution. This pan, which was a fan-favorite at the 2023 Inspired Home Show in Chicago, has finally landed online and in-store.
The Citrus Twist Cake Pan is adorned with citrus detailing, including a half citrus with beautiful, elegant twisting pieces around the center. Not only does this pan produce a cake that looks charming, but it is also durable and built to last, made of cast aluminum. It has an 8-cup capacity, which follows the same recipe proportions for a 9-inch cake. Bake with any of your favorite citrus flavors for the ultimate citrus display!
This fluffy and light lemon olive oil cake recipe is bursting with flavor, soaked in a lemon citrus glaze. Baked beautifully in our Citrus Twist Cake Pan. Watch our quick video to see this cake in action and get the recipe below:
Lemon Olive Oil Cake
- 1 cup granulated sugar
- Zest from 2-3 large lemons, 2 heaping tablespoons (reserve lemons for juicing)
- 2 cups all-purpose flour
- 1 tsp baking powder
- 3/4 tsp salt
- 1/4 tsp baking soda
- 3/4 cup light olive oil
- 1/2 cup fresh squeezed lemon juice
- 3 eggs
- 3/4 cup whole milk
- 1/2 tsp vanilla
Citrus Soaking Glaze:
- 1/2 cup granulated sugar
- 1/4 cup lemon juice
Preheat oven to 350°F. Prepare the pan with baking spray and use a pastry brush to evenly coat the details of the pan.
In a small bowl, combine the lemon zest and 1 cup granulated sugar, mixing it with your fingers until the zest is well combined with the sugar. Set aside to rest and infuse the sugar.
Whisk the flour, baking powder, salt, and baking soda in a medium bowl and set aside. In the bowl of a stand mixer, combined infused sugar, olive oil, and lemon juice. Beat on medium to medium-high speed until pale and sugar have dissolved, 1 to 2 minutes. Add eggs, one at a time, mixing well after each addition. Combine milk and vanilla extract.
Add the dry ingredients in three additions, alternating with the milk and ending with the flour. Mix until just blended after each addition.
Add the batter to the prepared pan, spreading evenly and filling ¾ full. Gently tap the pan on the counter to remove air bubbles. Bake 35-40 minutes until dark golden and a toothpick inserted in the center comes out clean. Cool cake in pan for 10 minutes, then invert onto a wire rack and place over a sheet pan.
While the cake is cooling in the pan, make the glaze. Bring 1/2 cup granulated sugar and 1/4 cup lemon juice to a boil in a small nonreactive saucepan, stirring occasionally to dissolve sugar. Reduce heat to low and simmer until slightly thickened about 2 minutes. After inverting the cake and while the cake is still warm, poke the top of the cake with a toothpick or skewer. Use a pastry brush and brush the top and sides of the cake with glaze. Allow to soak in and repeat. Cool to room temperature. Yields one 8-cup cake.
Want more recipe inspiration? Check out some of our favorite citrus recipes on our website:
Lime Glazed Shortbread Cookies