This cake stands out for its simplicity and depth of flavor. The olive oil keeps it incredibly moist while adding a delicate richness that pairs perfectly with the zesty orange notes. It’s easy to make with everyday ingredients and doesn’t require complicated techniques. The result is a light yet satisfying cake that works equally well as a dessert or a sweet snack with tea or coffee.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour granulated sugar baking powder salt eggs fresh orange juice orange zest olive oil milk or yogurt vanilla extract
Directions
Preheat your oven to 175°C (350°F) and grease a round cake pan or line it with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In another bowl, combine the eggs, orange juice, orange zest, olive oil, milk or yogurt, and vanilla extract. Whisk until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Avoid overmixing to keep the cake tender.
Pour the batter into the prepared pan and smooth the top evenly.
Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Serve as is, or dust with powdered sugar or drizzle with a simple orange glaze for extra flavor.
Servings and timing
This cake serves about 8 slices. Preparation time: 15 minutes Baking time: 35 minutes Total time: about 50 minutes
Variations
You can add almond flour for a slightly nutty texture or include a splash of orange liqueur for a more intense citrus flavor. Lemon zest can be mixed in for a citrus blend. Topping the cake with sliced oranges or a light glaze enhances both appearance and taste. For a dairy-free version, use plant-based milk or yogurt.
Storage/Reheating
Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Bring to room temperature before serving for the best texture. You can also freeze the cake for up to 2 months; thaw at room temperature before serving. Reheating is not necessary, but a brief warm-up can enhance the aroma.
FAQs
Can I use bottled orange juice?
Fresh orange juice is recommended for the best flavor, but bottled can be used if needed.
What type of olive oil should I use?
Use a mild, good-quality olive oil to avoid overpowering the cake.
Can I make this cake dairy-free?
Yes, substitute milk or yogurt with plant-based alternatives.
Why is my cake dense?
Overmixing the batter or using too much flour can make it dense.
Can I make it gluten-free?
Yes, use a gluten-free flour blend suitable for baking.
Can I add nuts?
Yes, chopped almonds or pistachios work well.
How do I enhance the orange flavor?
Add extra zest or a light orange glaze.
Can I bake this in a loaf pan?
Yes, just adjust the baking time accordingly.
How do I know when it’s done?
Insert a toothpick into the center; it should come out clean.
Can I make cupcakes instead?
Yes, divide the batter into muffin tins and reduce the baking time.
Conclusion
Orange Olive Oil Cake is a beautifully simple dessert that delivers fresh citrus flavor and a moist, tender texture. Easy to prepare and versatile, it’s a wonderful addition to any baking repertoire, perfect for both everyday enjoyment and special occasions.
This Orange Olive Oil Cake is a moist, tender dessert infused with fresh orange flavor and rich olive oil. Light yet flavorful, this easy citrus cake recipe is perfect for everyday baking, tea time, or elegant desserts, delivering a soft crumb and bright, refreshing taste.
Author:Catherine
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes
Yield:8 servings
Category:Dessert
Method:Baking
Cuisine:Mediterranean-Inspired
Diet:Vegetarian
Ingredients
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp salt
3 large eggs
1/2 cup fresh orange juice
1 tbsp orange zest
1/2 cup olive oil (mild flavor)
1/2 cup milk or yogurt
1 tsp vanilla extract
Instructions
Preheat oven to 175°C (350°F) and grease or line a round cake pan with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
In another bowl, whisk eggs, orange juice, orange zest, olive oil, milk or yogurt, and vanilla until smooth.
Gradually add wet ingredients to dry ingredients, mixing until just combined. Do not overmix.
Pour batter into prepared pan and smooth the top.
Bake for 30–40 minutes, until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Serve as is or dust with powdered sugar or drizzle with an orange glaze.
Notes
Use fresh orange juice and zest for the best flavor.Choose a mild olive oil to avoid bitterness.Do not overmix to maintain a tender crumb.
