Name: Memory Lane Citrus-Olive Oil Cake with Matcha Glaze
Prep time: 50 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 3/4 cups all-purpose flour; 1 cup organic cane sugar; 1/2 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp fine sea salt; 3/4 cup extra-virgin olive oil; 1 cup unsweetened oat milk; 1/4 cup freshly squeezed orange juice; 2 tbsp lemon zest (about 2 lemons); 2 tsp vanilla extract; 1 tbsp apple cider vinegar; 1 tbsp poppy seeds (optional); 3/4 cup fresh strawberries, sliced; 1 cup powdered sugar; 2 tsp matcha powder; 2-3 tbsp oat milk (for glaze); 1/4 cup toasted sliced almonds (for topping)

Memory Lane Citrus-Olive Oil Cake with Matcha Glaze

CookwithNewsletter

This Memory Lane Citrus-Olive Oil Cake is inspired by the joyful intersection of travel and home: California citrus and Mediterranean olive oil nod to local bounty, while a vibrant matcha glaze pays homage to Japanese market wanderings. The cake’s tender crumb—thanks to oat milk and olive oil—carries bursts of lemon and orange, and fresh strawberries woven throughout. It’s an unfussy cake, meant for sharing at spontaneous gatherings or quiet moments, rustic in looks but bold in flavor. Toasted almonds and poppy seeds add texture, while the verdant glaze offers a beautiful finish. Every slice is a celebration of adventure, comfort, and connection.

Ingredients

Instructions

Preheat oven to 350°F (175°C). Lightly oil an 8-inch round cake pan and line the bottom with parchment paper.
In a large mixing bowl, whisk together flour, sugar, baking soda, baking powder, and salt.
In another bowl, combine olive oil, oat milk, orange juice, lemon zest, vanilla extract, and apple cider vinegar. Whisk until smooth.
Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined—do not overmix. Gently fold in poppy seeds (if using) and half the sliced strawberries.
Scrape the batter into the prepared pan. Smooth the top with a spatula and scatter remaining strawberries on top, pressing them in slightly.
Bake for 35-40 minutes, or until the center springs back to touch and a toothpick comes out clean. Cool in pan for 15 minutes, then run a knife around the edge and transfer to a wire rack to cool completely.
For the glaze, whisk powdered sugar, matcha powder, and 2 tbsp oat milk in a bowl until smooth and pourable. Add more oat milk as needed to reach desired consistency.
Drizzle matcha glaze over the cooled cake. Sprinkle with toasted almonds for crunch and extra lemon zest for brightness, if desired.
Slice and serve, sharing stories of adventures and laughter with each bite.