There’s something about the way the aroma of citrus fills the kitchen when you bake this cake. I remember the first time I made it—sunlight streaming through the window, the subtle hum of the mixer blending olive oil and orange zest into a smooth batter. As it baked, the scent was impossible to ignore, a gentle promise of the tender crumb and bright flavor to come.
When I finally sliced into the cake, the texture was soft and moist, with just the right amount of crumb that melts on the tongue. The olive oil adds a richness that keeps every bite satisfying, while the fresh orange zest and juice awaken the senses with a burst of citrus brightness. It’s the kind of cake that feels both comforting and refreshing, perfect for sipping tea or sharing with friends on a quiet afternoon.
What really makes this cake special is how it balances simplicity and flavor so effortlessly. No fuss, just pure delight in every bite.
- Delicately moist crumb with a comforting richness from olive oil
- Bright, fresh citrus flavor that feels like sunshine on a plate
- Quick to prepare, ideal for spontaneous baking moments
- Versatile enough for breakfast, snack, or dessert occasions
- Pairs beautifully with tea or coffee, enhancing any gathering
If you’re worried about the olive oil flavor being overpowering, don’t be—it’s subtle and perfectly complements the oranges, creating a balanced, inviting taste.
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Moist Orange Olive Oil Cake
- Total Time: 55 minutes
- Yield: 8
Description
A tender and moist orange olive oil cake bursting with fresh citrus flavor and a delicate crumb. Perfect for any occasion, this cake combines the richness of olive oil with the brightness of orange for a delightful treat.
Ingredients
1 1/2 cups (190 grams) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 large eggs
1 cup (200 grams) granulated sugar
1/2 cup (120 ml) extra virgin olive oil
1/2 cup (120 ml) whole milk
1 tablespoon finely grated orange zest (from about 2 oranges)
1/4 cup (60 ml) freshly squeezed orange juice
1 teaspoon pure vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Grease and flour an 8-inch (20 cm) round cake pan or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
In a large bowl, beat the eggs and granulated sugar with an electric mixer on medium-high speed until pale and fluffy, about 3-4 minutes.
Reduce the mixer speed to low and slowly pour in the olive oil while continuing to mix until fully incorporated.
Add the whole milk, orange zest, orange juice, and vanilla extract to the wet ingredients and mix until combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Do not overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 38-42 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes.
Turn the cake out onto a wire rack and allow it to cool completely before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
FAQ
Can I use a different type of oil instead of olive oil?
While you can substitute oils, the olive oil here adds a unique flavor and moisture that’s hard to replicate.
How do I store the cake to keep it moist?
Keep it in an airtight container at room temperature for a few days, or wrap it well and refrigerate to extend freshness.
Is this cake suitable for breakfast?
Absolutely. Its light texture and fresh citrus notes make it a delightful morning treat.
Can I freeze leftovers?
Yes, wrap tightly and freeze for up to three months. Thaw in the fridge overnight before enjoying.
Give this cake a try and bring a little bright, tender joy to your day.