Orange Olive Oil Cake is a beautifully moist, fragrant, and subtly sweet dessert with a Mediterranean flair. Extra virgin olive oil adds a rich, fruity base while fresh orange zest and juice infuse the cake with citrus brightness. It’s incredibly easy to make and can be served as a casual teatime treat or dressed up for an elegant dinner party.
Grease a 9-inch round cake pan and line the bottom with parchment paper.
Mix Dry Ingredients
2
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
Set aside.
Mix Wet Ingredients
3
In a large mixing bowl, whisk together the olive oil and sugar until well combined.
Add the eggs, one at a time, beating well after each.
Stir in the yogurt, orange juice, orange zest, and vanilla extract.
Combine and Pour
4
Gradually stir the dry ingredients into the wet mixture. Mix just until smooth—do not overmix.
Pour the batter into the prepared cake pan and smooth the top.
Bake
5
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Glaze (Optional)
6
In a small bowl, whisk together powdered sugar and orange juice until smooth and pourable.
Drizzle over the cooled cake for added sweetness and shine.
Serve
7
Slice and serve as is, or pair with whipped cream, mascarpone, or fresh berries. It’s equally lovely with a morning coffee or post-dinner dessert wine.
Tips & Variations
8
Citrus swap: Try blood orange, lemon, or grapefruit zest for unique flavor profiles.
Add crunch: Fold in 1/4 cup chopped pistachios or almonds into the batter.
Make it dairy-free: Substitute yogurt with a plant-based alternative.
Storage: Keeps well at room temperature for up to 3 days, covered.
Ingredients
Dry Ingredients
1 ½cupsall-purpose flour
½tspbaking soda
½tspbaking powder
½tspsalt
Wet Ingredients
¾cupextra virgin olive oil
1cupgranulated sugar
2large eggs
½cupplain whole milk yogurt (or sour cream)
⅓cupfresh orange juice
Zest of 1 large orange
1tspvanilla extract
Optional Glaze (for a glossy finish)
½cuppowdered sugar
3tspfresh orange juice
Directions
Prepare the Oven and Pan
1
Preheat your oven to 350°F (175°C).
Grease a 9-inch round cake pan and line the bottom with parchment paper.
Mix Dry Ingredients
2
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
Set aside.
Mix Wet Ingredients
3
In a large mixing bowl, whisk together the olive oil and sugar until well combined.
Add the eggs, one at a time, beating well after each.
Stir in the yogurt, orange juice, orange zest, and vanilla extract.
Combine and Pour
4
Gradually stir the dry ingredients into the wet mixture. Mix just until smooth—do not overmix.
Pour the batter into the prepared cake pan and smooth the top.
Bake
5
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Glaze (Optional)
6
In a small bowl, whisk together powdered sugar and orange juice until smooth and pourable.
Drizzle over the cooled cake for added sweetness and shine.
Serve
7
Slice and serve as is, or pair with whipped cream, mascarpone, or fresh berries. It’s equally lovely with a morning coffee or post-dinner dessert wine.
Tips & Variations
8
Citrus swap: Try blood orange, lemon, or grapefruit zest for unique flavor profiles.
Add crunch: Fold in 1/4 cup chopped pistachios or almonds into the batter.
Make it dairy-free: Substitute yogurt with a plant-based alternative.
Storage: Keeps well at room temperature for up to 3 days, covered.