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.
Preheat your oven to 350°F (175°C).
Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
Set aside.
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.
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 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.
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.
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.
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.
8 servings