Introduction

This easy Orange Olive Oil Cake recipe delivers a wonderfully moist and tender crumb every time, making it a perfect, fuss-free dessert. The combination of fresh orange zest and high-quality olive oil creates a sophisticated yet simple flavor that’s sure to impress. For another vibrant dish that celebrates fresh ingredients, try this Chickpea, Beet and Feta Salad Recipe.

Ingredients

This Orange Olive Oil Cake recipe combines the bright, zesty fragrance of fresh oranges with the rich, fruity depth of quality olive oil, creating a supremely moist and tender crumb.

• 2 cups (240 g) all purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 1¼ cup (250 g) granulated sugar
• 2 large oranges, zested (or 3 medium oranges)
• 3 large eggs, room temperature
• 1 cup (237 ml) olive oil
• ½ cup (118 ml) orange juice, room temperature
• ½ cup (118 ml) whole milk, room temperature (can substitute with buttermilk for added tang)
• 2 tablespoon (25 g) granulated sugar for topping (optional)

Timing

Prep Time	15 minutes
Cook Time	50 minutes
Total Time	1 hour 5 minutes

Context: This streamlined orange olive oil cake recipe is about 25% faster than many traditional versions, thanks to its simple, one-bowl mixing method.

Step-by-Step Instructions

Step 1 — Prep Your Ingredients & Pan

Bring all your ingredients to room temperature, especially the eggs and milk, for a smoother batter and better rise. Generously grease a 9-inch round cake pan with extra olive oil and line the bottom with parchment paper for foolproof release.

Step 2 — Zest & Juice the Oranges

Finely zest one large orange, taking care to avoid the bitter white pith. Then, juice the zested orange and one more to yield about ¾ cup of fresh juice. The zest provides intense aroma, while the juice adds moisture and tang.

Step 3 — Whisk the Wet Ingredients

In a large bowl, vigorously whisk together the granulated sugar and orange zest until fragrant and sandy. Add the eggs one at a time, whisking well after each. Slowly stream in the high-quality extra virgin olive oil while whisking constantly until the mixture is pale and emulsified.

Tip: A good, fruity olive oil is key here—it defines the cake’s flavor. Whisk in the fresh orange juice, milk, and vanilla extract.

Step 4 — Combine Dry & Wet Ingredients

In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Gently fold the dry ingredients into the wet mixture using a spatula until just combined and no dry streaks remain. Do not overmix.

Optional Add-In: For an herby twist, fold in 1-2 teaspoons of finely chopped fresh thyme leaves at this stage.

Step 5 — Bake to Perfection

Pour the batter into your prepared pan and smooth the top. Immediately place it in a preheated 350°F (175°C) oven. Bake for 40-50 minutes.

Doneness Cues: The cake is done when it’s golden brown, pulls away from the pan’s sides, and a toothpick inserted into the center comes out clean or with a few moist crumbs.

Step 6 — Cool & Soak (Optional)

Let the cake cool in the pan on a wire rack for 15 minutes. For an extra-moist crumb, you can poke the warm cake all over with a skewer and slowly brush it with a few tablespoons of the remaining orange juice. This step intensifies the citrus flavor beautifully.

Step 7 — Unmold & Cool Completely

Run a knife around the edge of the pan, then invert the cake onto the rack, remove the parchment, and flip it right-side-up. Allow it to cool completely before glazing or serving. This patience ensures a clean slice.

Step 8 — Glaze & Garnish

For a simple glaze, whisk together powdered sugar and a tablespoon or two of orange juice until smooth. Drizzle it over the cooled cake. Garnish with thin orange slices, a sprinkle of flaky sea salt, or a few fresh thyme sprigs for presentation.

Nutritional Information

Calories	~380 kcal
Protein	~5 g
Carbohydrates	~45 g
Fat	~20 g
Fiber	~2 g
Sodium	~180 mg

Note: These are approximate values per serving for this Orange Olive Oil Cake Easy Recipe. Actual nutrition can vary based on specific brands and exact measurements used.

Healthier Alternatives

This Orange Olive Oil Cake recipe is wonderfully adaptable. Here are some simple swaps to tailor it to different dietary needs without sacrificing flavor.

• Gluten-Free Flour — Use a 1:1 gluten-free baking blend for a light, tender crumb. The olive oil helps keep the cake moist.
• Lower-Carb Sweetener — Swap granulated sugar for a monk fruit-erythritol blend to reduce carbs while maintaining sweetness.
• Dairy-Free Yogurt — Substitute the yogurt with an unsweetened almond or coconut milk yogurt for a rich, dairy-free version.
• Protein Boost — Replace ¼ cup of flour with almond flour or vanilla protein powder for a more satiating slice.
• Reduced Sodium — Simply omit the pinch of salt in the batter; the olives and orange provide plenty of flavor.
• Whole Wheat Flour — Use white whole wheat flour for a nuttier taste and extra fiber with a similar texture.
• Citrus Zest Only — For a lower-sugar option, reduce the juice and double the orange zest to intensify the citrus aroma.
• Herb Swap — Replace thyme with a pinch of rosemary for a different, equally fragrant herbal note.

Serving Suggestions

• Pair a slice with a dollop of lightly sweetened mascarpone or crème fraîche to complement the olive oil’s richness.
• Serve alongside a cup of strong espresso for a classic Italian-inspired afternoon treat.
• For a brunch centerpiece, accompany with fresh berries and a drizzle of orange blossom honey.
• Transform it into an elegant dessert by plating with a blood orange compote and a sprig of fresh thyme.
• Enjoy a simple slice with a glass of dessert wine like Moscato d’Asti or a late-harvest Riesling.
• For a casual gathering, dust with powdered sugar and serve directly from the cake stand.

This Orange Olive Oil Cake is wonderfully versatile. Its moist crumb and complex flavor make it suitable for everything from a quick snack to a dressed-up dinner finale.

Common Mistakes to Avoid

• Mistake: Using the wrong olive oil grade, which can make the cake bitter or bland. Fix: Always use a high-quality, mild extra virgin olive oil labeled for baking or finishing.
• Mistake: Overmixing the batter, which develops gluten and creates a tough, dense crumb. Fix: Gently fold wet and dry ingredients together just until no flour streaks remain.
• Mistake: Not properly emulsifying the wet ingredients, leading to a greasy texture. Fix: Whisk the eggs and sugar vigorously until pale and thickened before slowly streaming in the oil.
• Mistake: Skimping on citrus zest, the primary source of bright orange flavor. Fix: Use a microplane to zest the entire orange, avoiding the bitter white pith underneath.
• Mistake: Underbaking, which leaves a gummy center, or overbaking, which dries it out. Fix: Start checking at the minimum bake time; the cake is done when a tester comes out with moist crumbs.
• Mistake: Slicing the cake while it’s still hot, causing it to crumble and lose moisture. Fix: Let the cake cool completely in the pan on a wire rack for clean slices and ideal texture.
• Mistake: Using stale baking powder or soda, resulting in poor rise and a flat cake. Fix: Test your leaveners annually and store them in a cool, dry place to ensure potency.
• Mistake: Forgetting to properly prepare the pan, leading to a stuck cake. Fix: Generously grease the pan with olive oil and line the bottom with parchment paper for guaranteed release.
• Mistake: Adding fresh thyme sprigs whole, which can create unpleasant, woody bites. Fix: Strip the leaves from the stems and chop them finely to distribute the herbal flavor evenly.

Storing Tips

• Fridge: Cool the cake completely, then wrap it tightly in plastic wrap or store it in an airtight container. It will stay fresh and moist for up to 5 days at or below 40°F (4°C).
• Freezer: For longer storage, wrap the whole cake or individual slices in plastic wrap followed by aluminum foil or place in a heavy-duty freezer bag. Label with the date and freeze for up to 3 months.
• Reheat: Thaw frozen cake overnight in the refrigerator. To refresh, warm individual slices in a 300°F (150°C) oven for 5-10 minutes or microwave for 10-15 seconds until just warm to the touch.

This Orange Olive Oil Cake’s flavor often improves after a day, making it an excellent make-ahead dessert. Always ensure it has cooled to room temperature before sealing it in a container to prevent condensation and sogginess.

Conclusion

This easy Orange Olive Oil Cake recipe is a wonderfully moist and fragrant dessert that’s simple to make. If you love citrus treats, you might also enjoy our Orange Creamsicle Cupcakes Recipe or Creamy White Chocolate Orange Mousse Recipe. Give this cake a try, and let us know what you think in the comments!

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FAQs

Can I use regular olive oil instead of orange-infused olive oil?

Yes, you can use a good quality extra virgin olive oil. The orange flavor in this Orange Olive Oil Cake Easy Recipe primarily comes from fresh orange zest and juice. Using a regular olive oil will still yield a delicious, moist cake.

What can I use if I don’t have fresh thyme?

You can omit the thyme entirely for a purely citrus cake, or substitute it with a teaspoon of dried thyme. The herbs add a subtle, aromatic complexity, but the Orange Olive Oil Cake Recipe is still wonderful without them.

How should I store this cake to keep it moist?

Store the cooled cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. The olive oil helps this Orange Olive Oil Cake Easy Recipe stay beautifully moist for several days.