Delfina's easy Citrus Cake for Spring

Delfina's easy Citrus Cake for Spring

If you're looking for a rich zestful cake to celebrate Spring holidays like Greek Easter and Mothers Day, my soon-to-be daughter-in-law has something for you!

Delfina is the amazingly talented and gifted young woman who will soon marry into our family. We all love her (truly! don't believe those Greek mother-in-law stories you hear!), but she definitely brought an extra smile to my face when she shared with us a cake she made with good Greek olive oil and the Four Citrus Fruits Spoon Sweet. She was inspired by a recipe from Eye-Swoon, a blog by Athena Calderone, but being the creative woman she is, Delfina decided to add the spoon sweet for more zest and flavor and also substituted the buttermilk with coconut milk. The results was delish, try it yourself....and if you're feeling even more indulgent, add a scoop of rich vanilla ice cream or lemon sorbet!


Nonstick vegetable oil spray

1¼ cups all-purpose flour

½ teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon kosher salt

Zest from 2 lemons

Zest from 1 orange

1¼ cups granulated sugar

2 large eggs

¾ cup Philippos Hellenic Goods organic extra virgin olive oil

½ cup coconut milk

¼ cup Vinsanto sweet wine

½ cup Citrus Chios Four Citrus Fruits Spoon Sweet - diced up small (you can also use Bergamot or Chian Tangerine Spoon Sweet)


¾ cup confectioners sugar

the juice from one lemon

the juice from ½ an orange

the zest from one orange

poppy seed to sprinkle on top

some syrup from your spoon sweet 


Preheat your oven to 350°. Oil a loaf or round cake pan and line it with parchment paper.

In a bowl mix together the dry ingredients: flour, baking powder, baking soda, and salt, and set aside.

In a big bowl mix together the orange and lemon zest with the granulated sugar. Add the eggs and mix well with a whisker or a mixer on low speed. Add the extra virgin olive oil, coconut milk and Vinsanto.

Add the dry ingredients to the wet ones and mix well until the batter is smooth. Then fold in the Citrus Spoon Sweet. 

Pour the batter into the oiled pan and bake until golden brown and a toothpick inserted into the center of the cake comes out clean, about 45-50 minutes.

While waiting for the cake to bake, prepare a glaze by mixing the confectioners sugar and citrus juices until smooth. Add the orange zest and more pieces of the Four Citrus Spoon Sweet.

Let the cake cool on a wire rack. Once it is slightly cooled, drizzle the glaze over the cake.


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