Moist Orange Olive Oil Cake
This Moist Orange Olive Oil Cake is bursting with bright citrus flavor and made with olive oil for a soft, tender crumb. A simple, elegant one-layer cake!
Servings 12 slices
Calories 313kcal
Ingredients
- 1 ¾ cups (210g) all-purpose flour, scoop & leveled
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp fine salt
- 1 cup granulated sugar
- 2 Tbsp orange zest, about 2 large oranges
- 2 large eggs, at room temperature
- ¼ cup freshly squeezed orange juice, or store-bought
- 1 cup extra virgin olive oil
- ¾ cup whole milk, at room temperature
- 1 tsp vanilla extract
- Powdered sugar, for dusting
Instructions
- Preheat Oven & Prepare Pan: Preheat your oven to 356°F (180°C) fan-forced. Grease and line a 9-inch round springform pan with parchment paper. If using a non-stick pan, line the base with parchment paper and grease and dust the sides with flour. Set aside.
- Mix Dry Ingredients: In a medium-size mixing bowl, sift together the flour, baking powder and baking soda. Whisk through the salt. Set aside.
- Rub Zest Into Sugar: In a separate large mixing bowl, add the sugar and the orange zest. Use your fingers to rub the zest into the sugar for 1 minute until the mixture smells fragrant and resembles damp sand.
- Beat Eggs Into Sugar: Add the eggs to the sugar mixture and beat using electric hand beaters or a stand mixer on medium speed for 1 minute until pale and slightly thickened.
- Add Olive Oil: With the mixer running on low, slowly drizzle in the olive oil to emulsify, taking about 1 minute and 30 seconds seconds in total. Scrape down the sides of the bowl.
- Milk, Juice & Vanilla: Pour in the milk, orange juice and the vanilla. Beat on low for 15 seconds until well combined.
- Add Dry Ingredients: Add half of the sifted flour ingredients and beat on low speed until just combined. Add the remaining flour and beat until incorporated, being careful not to overmix, about 10-15 seconds. Use a spatula to gently fold in any extra flour from the sides of the bowl. The batter will be thin.
- Transfer Batter: Pour the batter into the prepared pan and smooth the top.
- Bake: Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool: Let the cake cool in the pan for 15 minutes then transfer to a wire rack to cool completely.
- Serve: Dust with powdered sugar before serving or enjoy plain with a dollop of cream or Greek yogurt.
Video
Notes
Store: Keep the cake in an airtight container at room temperature for 3-4 days.
Freeze: Wrap the cake tightly in plastic wrap and then aluminum foil, and freeze for up to 2 months.
Thaw: Thaw the cake in the refrigerator overnight or for several hours before serving.
Nutrition
Calories: 313kcal | Carbohydrates: 32g | Protein: 3g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.003g | Cholesterol: 29mg | Sodium: 137mg | Potassium: 96mg | Fiber: 1g | Sugar: 18g | Vitamin A: 77IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 1mg