Introduction

This Orange Olive Oil Cake is a moist, flavorful dessert that combines bright citrus with the richness of olive oil. It’s simple to make and perfect for any occasion, offering a lovely balance of sweet and tangy notes.

Orange Olive Oil Cake Recipe - Recipe Image

Ingredients

2 cups of all-purpose flour
1 teaspoon of baking soda
1 teaspoon of baking powder
¾ teaspoon of sea salt
1 cup of granulated sugar
½ cup of orange juice
½ cup of olive oil
2 teaspoons of vanilla extract
Zest of two oranges

Instructions

Step 1: Preheat your oven to 350°F (175°C) and lightly oil a 9-inch round cake pan.
Step 2: Sift together the flour, baking soda, baking powder, and sea salt in a bowl, then set aside.
Step 3: In a separate bowl, whisk the sugar, orange juice, olive oil, vanilla extract, and orange zest until well combined.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing.
Step 5: Pour the batter into the prepared pan and bake for about 35 minutes, or until a toothpick inserted in the center comes out clean and the edges start to pull away from the pan.
Step 6: Allow the cake to cool completely in the pan before unmolding and serving.

Tips & Variations

For extra citrus flavor, add a tablespoon of orange liqueur to the wet ingredients.
Use blood oranges or a mix of citrus zest for a colorful twist.
Swap olive oil for a mild vegetable oil if you prefer a subtler olive flavor.
Dust the cooled cake with powdered sugar or drizzle with a simple glaze made of powdered sugar and orange juice for added sweetness.

Storage

Store the cake covered at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate for up to a week. Reheat slices gently in the microwave or warm oven before serving to restore moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different citrus juice instead of orange?

Yes, lemon or grapefruit juice can be used, but keep in mind the flavor will be different — more tart with lemon and slightly bitter with grapefruit.

Is it necessary to sift the dry ingredients?

Sifting helps to incorporate air and remove lumps, resulting in a lighter texture. If you don’t have a sifter, whisking the ingredients thoroughly will work as an alternative.

Orange Olive Oil Cake Recipe

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★★★★★

4.6 from 117 reviews

This Orange Olive Oil Cake is a moist and flavorful dessert that combines the zesty brightness of fresh oranges with the rich, fruity notes of olive oil. Perfect for a delightful afternoon treat or a light dessert, this cake offers a tender crumb and a subtle citrus aroma that brightens every bite.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: Mediterranean
Diet: Vegetarian

Ingredients

Scale

Dry Ingredients

2 cups of all-purpose flour
1 teaspoon of baking soda
1 teaspoon of baking powder
¾ teaspoon of sea salt

Wet Ingredients

1 cup of granulated sugar
½ cup of orange juice
½ cup of olive oil
2 teaspoons of vanilla extract
Zest of two oranges

Instructions

Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Lightly oil a 9-inch round cake pan to prevent sticking during baking.
Combine Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking soda, baking powder, and sea salt. Mix these ingredients well and set aside to ensure even distribution of leavening agents.
Mix Wet Ingredients: In a separate large bowl, whisk together granulated sugar, orange juice, olive oil, vanilla extract, and the zest of two oranges until thoroughly combined and fragrant.
Incorporate Dry into Wet: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Avoid over-mixing to maintain a tender cake texture.
Bake the Cake: Pour the batter into the prepared cake pan and place it in the preheated oven. Bake for approximately 35 minutes, or until a toothpick inserted into the center comes out clean and the edges of the cake start to pull away from the pan.
Cool and Serve: Remove the cake from the oven and allow it to cool completely in the pan. Once cooled, carefully unmold the cake from the pan before serving.

Notes

For extra flavor, consider adding a sprinkle of powdered sugar or a drizzle of orange glaze before serving.
Use fresh orange zest and juice for the best vibrant citrus flavor.
Ensure the cake is fully cool before unmolding to prevent it from breaking apart.
This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.

Keywords: orange olive oil cake, citrus cake, olive oil dessert, homemade cake, moist orange cake, vanilla orange cake