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Citrus Olive Oil Cakes for the Air Fryer

Citrus Olive Oil Cakes for the Air Fryer

These personal-sized cakes bake up great in the Emeril Lagasse Power 360 Air Fryer! The perfect Mother's Day indulgence.

  • Prep Time: 20 minutes
  • Total Time: 1 hour
  • Yield: 6 servings


  • 1 1/3 cups cake flour
  • 1 cup plus 3 tablespoons granulated sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon plus a pinch of salt
  • 2 large eggs, lightly beaten
  • 3/4 cup extra virgin olive oil
  • 2/3 cup milk
  • 1 tablespoon plus 1 teaspoon heavy cream
  • 3 tablespoons Grand Marnier
  • 1 tablespoon plus 1 teaspoon fresh orange juice
  • 1 tablespoon plus 1 teaspoon fresh lemon juice
  • Finely grated zest of 1 lemon and 1 orange
  • Confectioner's sugar, for dusting -- optional
  • Fresh berries or fresh orange segments, for serving


  • Butter 6 1-cup ramekins (see *Note below) and line the bottom of each with a circle of parchment paper. Lightly butter the parchment circles and set ramekins aside.

    Preheat the air fryer or an oven to 350 degrees F (on the bake setting).

    Sift the cake flour, sugar, baking powder, baking soda, and salt together into a mixing bowl.

    In a separate large mixing bowl, whisk together the eggs, olive oil, milk, cream, Grand Marnier, lemon juice, orange juice, and the zests until thoroughly combined.

    Add the dry ingredients to the wet ingredients and whisk until just combined and no lumps remain. Do not overmix.

    Divide the batter evenly among the ramekins and bake in the center of the air fryer until the cakes are golden on top and a tester inserted in the center comes out clean, about 25 minutes. 

    Remove the cakes from the air fryer and set aside on a cooling rack for 5 minutes. Run a thin knife around the edges of each cake in the ramekins, then turn the cakes out of the ramekins onto the rack. Turn cakes right side up and cool until ready to serve. Top with powdered sugar and serve with fresh berries or orange segments, if desired. 



    We baked these in ceramic ramekins measuring 2 inches high and 3 3/4 inches wide, holding about 18 tablespoons of water when filled to the very top. If your ramekins are smaller, you will need to make adjustments to the recipe or bake in multiple batches.

    Cakes will keep well at room temperature stored in airtight containers for up to several days.

Recipe Details