What kind of olive oil is best for Orange Olive Oil Cake?

For the best results, use a light, fruity extra virgin olive oil . Avoid overly bitter or robust varieties, as their flavor can overpower the delicate orange notes. A mild olive oil enhances the cake’s richness without masking the citrus brightness.

Can I make Orange Olive Oil Cake gluten-free?

Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend . Look for one that includes xanthan gum or add ½ teaspoon per cup of flour to help with texture and structure. The cake remains moist and tender even without gluten.

How should I store the cake and can it be frozen?

Store the cake at room temperature in an airtight container for up to 1 week . To freeze, wrap slices or the whole cake tightly in plastic wrap and then in foil or a freezer-safe bag. Freeze for up to 2 months and thaw at room temperature before serving

Orange Olive Oil Cake – Best Moist Citrus Cake

Name: Orange Olive Oil Cake
Prep time: 15 min
Cook time: 40 min
Total time: 1 h 15 min
Cuisine: Mediterranean
Ingredients: 2 cups (240 g) all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon salt; 1 1/4 cups (250 g) granulated sugar; Zest of 2 large oranges (or 3 medium oranges); 3 large eggs, room temperature; 1 cup (237 ml) olive oil; 1/2 cup (118 ml) freshly squeezed orange juice; 1/2 cup (118 ml) whole milk, room temperature; 2 tablespoons (25 g) granulated sugar (optional, for topping); Powdered sugar (optional, for serving); Orange slices (optional, for garnish)

Description

Orange Olive Oil Cake is a moist, tender, and fragrant Mediterranean-inspired dessert made with fresh orange zest, orange juice, and fruity olive oil. This cake offers a rich, fluffy crumb and bright citrus flavor, perfect for brunch, afternoon tea, or a light dessert.

Ingredients

Scale

2 cups (240 g) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups (250 g) granulated sugar
Zest of 2 large oranges (or 3 medium oranges)
3 large eggs, room temperature
1 cup (237 ml) olive oil
1/2 cup (118 ml) freshly squeezed orange juice
1/2 cup (118 ml) whole milk, room temperature
2 tablespoons (25 g) granulated sugar (optional, for topping)
Powdered sugar (optional, for serving)
Orange slices (optional, for garnish)

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Instructions

Preheat the oven to 350°F (177°C). Grease and line the bottom of a 9-inch (23 cm) springform or cake pan with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large mixing bowl, combine granulated sugar and orange zest. Rub together until the mixture resembles wet sand.
Add the eggs to the orange sugar mixture and beat on low to combine. Then whip on high speed for 4–5 minutes until thick and pale yellow.
Slowly stream in the olive oil while mixing on medium speed. Once incorporated, beat on high for 1 minute.
Reduce mixer speed to low and add orange juice and milk. Mix until combined.
Gently fold in the dry ingredients until just incorporated. Do not overmix.
Pour the batter evenly into the prepared pan. Optionally, sprinkle 2 tablespoons of sugar over the top for a crackly crust.
Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool the cake in the pan for 15–20 minutes. Then release from the pan and let cool for an additional 5–10 minutes before transferring to a serving plate.
Dust with powdered sugar and garnish with orange slices if desired. Slice and enjoy!

Notes

Zesting the orange directly into the sugar enhances flavor by releasing citrus oils.
Use a mild, fruity olive oil you enjoy on its own, as the flavor comes through.
Room temperature ingredients blend better, creating a tender crumb.
Store at room temperature in an airtight container for up to 1 week.
Freeze individual slices by wrapping tightly in plastic wrap and freezing for up to 2 months.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: Mediterranean

Nutrition

Serving Size: 1 slice (1/10 of cake)
Calories: 390
Sugar: 27g
Sodium: 150mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 1g
Protein: 5g
Cholesterol: 55mg