Picture this: a golden slice of cake so tender it practically melts on your tongue, infused with the sunny brightness of fresh oranges and the subtle richness of good olive oil. That’s what you get with this Orange Olive Oil Cake—a dessert that feels like a Mediterranean vacation in every bite.
Unlike butter-based cakes that dry out by day two, this beauty stays lusciously moist thanks to olive oil’s magic touch. The crumb? Light as a cloud. The flavor? A perfect harmony of zesty orange and earthy, fruity olive oil. It’s elegant enough to impress dinner guests but simple enough to whip up on a lazy Sunday afternoon.
Why This Recipe Works
- Moisture for days – Olive oil keeps this cake tender long after baking.
- No fancy techniques – Just one bowl and a whisk. No stand mixer required.
- Dairy-free friendly – Swap in plant-based yogurt if needed.
- Endless serving options – Enjoy it plain, dusted with powdered sugar, or dolloped with Whipped Cream.
The Story Behind the Sauce
The real star here is the fresh orange zest and juice. They pack a punch of citrusy aroma that artificial extracts just can’t match. And that olive oil? It’s not just for moisture—it adds a subtle depth that makes this cake anything but ordinary.
Essential Ingredients & Tools
Ingredients for the Cake
- 1 ½ cups all-purpose flour – The backbone of the cake. For gluten-free, use a 1:1 blend.
- 1 cup granulated sugar – Balances the orange’s tang. Adjust to taste.
- ½ cup extra-virgin olive oil – Go for a mild, fruity variety (like Arbequina)—nothing too peppery.
- 3 large eggs – Room temperature for the smoothest batter.
- ½ cup plain yogurt – Keeps the crumb tender. Greek or dairy-free works too.
- Zest and juice of 2 large oranges – Fresh is non-negotiable here.
- 1 tsp baking powder + ½ tsp baking soda – The lift team.
- ½ tsp salt – Because every dessert needs balance.
Optional Glaze
- 1 cup powdered sugar
- 2–3 tbsp orange juice – Adjust until it’s drizzle-worthy.
Tools You’ll Need
- 9-inch round cake pan – A springform makes removal a breeze.
- Microplane or fine grater – For zesting without the bitter pith.
- Whisk and mixing bowl – Keep it simple.
- Cooling rack – Prevents a soggy bottom.
How to Make Orange Olive Oil Cake
Step 1: Prep Like a Pro
Preheat your oven to 350°F (175°C) and line your cake pan with parchment. A little flour dusting after greasing ensures your cake won’t stick—trust me, olive oil cakes can be delicate.
Step 2: Whisk the Dry Stuff
In a bowl, whisk together the 1 ½ cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt. If you’re feeling fancy, sift it for an extra-light crumb. (Gluten-free bakers, add ¼ tsp xanthan gum for structure.)
Step 3: Wake Up the Citrus
Here’s a chef’s trick: rub the orange zest into the 1 cup granulated sugar before adding anything else. This “blooms” the oils, making the flavor pop. Then whisk in the ½ cup extra-virgin olive oil, 3 large eggs, ½ cup plain yogurt, and orange juice (from 2 large oranges) until silky smooth.
Step 4: Gentle Does It
Fold the dry ingredients into the wet—just until combined. Overmixing = tough cake. A few lumps? No big deal; they’ll vanish in the oven.
Step 5: Bake to Golden Perfection
Pour the batter into the pan and bake for 35–40 minutes. The cake is done when a toothpick comes out with a few moist crumbs (not wet batter). If the top browns too fast, tent it with foil.
Step 6: Cool with Patience
Let it rest in the pan for 10 minutes before transferring to a rack. Rushing this step risks a crumbly mess.
Step 7: Drizzle (If You Want)
Mix 1 cup powdered sugar and 2–3 tbsp orange juice for a simple glaze. Drizzle it over the cooled cake for a sweet finish.
Pro Technique
1. Choose Your Olive Oil Wisely
A fruity, medium-intensity olive oil (like Arbequina) is ideal. Too peppery, and it’ll clash with the orange. Test it by drizzling a little on yogurt—it should taste fresh, not bitter.
2. Room-Temperature Ingredients Matter
Cold eggs and yogurt can make the olive oil seize up. Let them sit out for an hour, or warm the eggs in a bowl of hot water for 5 minutes.
3. Don’t Overbake!
Olive oil cakes continue to set as they cool. Pull it out when the edges just start pulling away from the pan, and the center springs back lightly.
Perfect Pairings
Complementary Dishes
- Whipped Mascarpone: The creamy, slightly tangy cheese contrasts the cake’s citrus zing. Lighten it with a splash of orange liqueur for elegance.
- Citrus Salad: Toss grapefruit segments with mint and a drizzle of honey. The freshness cuts through the cake’s richness.
Drinks
- Moscato d’Asti: This sweet, bubbly wine mirrors the cake’s fruitiness without overpowering it.
- Spiced Chai Tea: Warm spices like cardamom and cinnamon echo the olive oil’s depth.
Something Sweet
- Dark Chocolate Shavings: A few curls on top add bitterness to balance the sweetness.
- Candied Orange Peel: For extra citrus punch and a chewy texture contrast.
Storage & Freshness Guide
How to Keep It Fresh
- Room temp: Up to 3 days, covered. Olive oil keeps it moist.
- Fridge: Only if glazed—up to 5 days. Let slices come to room temp before eating.
- Freeze: Wrap slices well and freeze for 2 months. Thaw at room temp or warm gently in the oven.
Chef’s Wisdom
This Orange Olive Oil Cake is the kind of dessert that makes people ask for the recipe. It’s simple, sophisticated, and stays delicious for days. Whether you’re serving it at a dinner party or enjoying a slice with your afternoon coffee, it’s a little slice of sunshine.
Now, go zest those oranges and bake something unforgettable.
Orange Olive Oil Cake
Indulge in a slice of sunshine with this moist, zesty Orange Olive Oil Cake. Simple, elegant, and dairy-free friendly. Get the recipe and bake something unforgettable!
Ingredients
For the Cake
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1 ½ cups all-purpose flour
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1 cup granulated sugar
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½ cup extra-virgin olive oil
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3 large eggs
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½ cup plain yogurt
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Zest and juice of 2 large oranges
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1 tsp baking powder
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½ tsp baking soda
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½ tsp salt
For the Glaze (Optional)
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1 cup powdered sugar
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2–3 tbsp orange juice
Instructions
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Preheat oven to 350°F (175°C). Grease and line a 9-inch cake pan with parchment.01
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Whisk 1 ½ cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt in a bowl.02
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Rub orange zest into 1 cup granulated sugar, then whisk in ½ cup extra-virgin olive oil, 3 large eggs, ½ cup plain yogurt, and orange juice.03
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Fold dry ingredients into wet until just combined.04
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Pour batter into pan and bake for 35–40 minutes, until a toothpick comes out with moist crumbs.05
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Cool in pan for 10 minutes, then transfer to a rack.06
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For glaze, mix 1 cup powdered sugar and 2–3 tbsp orange juice; drizzle over cooled cake.07
