Orange Olive Oil Cake

DifficultyBeginner
Category,

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.

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Yields8 Servings
Prep Time20 minsCook Time40 minsTotal Time1 hr
Dry Ingredients
 1 ½ cups all-purpose flour
 ½ tsp baking soda
 ½ tsp baking powder
 ½ tsp salt
Wet Ingredients
 ¾ cup extra virgin olive oil
 1 cup granulated sugar
 2 large eggs
 ½ cup plain whole milk yogurt (or sour cream)
  cup fresh orange juice
 Zest of 1 large orange
 1 tsp vanilla extract
Optional Glaze (for a glossy finish)
 ½ cup powdered sugar
 3 tsp fresh orange juice
Prepare the Oven and Pan
1
  1. Preheat your oven to 350°F (175°C).

  2. Grease a 9-inch round cake pan and line the bottom with parchment paper.

Mix Dry Ingredients
2
  1. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.

  2. Set aside.

Mix Wet Ingredients
3
  1. In a large mixing bowl, whisk together the olive oil and sugar until well combined.

  2. Add the eggs, one at a time, beating well after each.

  3. Stir in the yogurt, orange juice, orange zest, and vanilla extract.

Combine and Pour
4
  1. Gradually stir the dry ingredients into the wet mixture. Mix just until smooth—do not overmix.

  2. Pour the batter into the prepared cake pan and smooth the top.

Bake
5
  1. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.

  2. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Glaze (Optional)
6
  1. In a small bowl, whisk together powdered sugar and orange juice until smooth and pourable.

  2. 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 ½ cups all-purpose flour
 ½ tsp baking soda
 ½ tsp baking powder
 ½ tsp salt
Wet Ingredients
 ¾ cup extra virgin olive oil
 1 cup granulated sugar
 2 large eggs
 ½ cup plain whole milk yogurt (or sour cream)
  cup fresh orange juice
 Zest of 1 large orange
 1 tsp vanilla extract
Optional Glaze (for a glossy finish)
 ½ cup powdered sugar
 3 tsp fresh orange juice
Orange Olive Oil Cake
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