Ridiculously Easy Orange Olive Oil Cake
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5.0
33 reviews
Excellent
Ridiculously Easy Orange Olive Oil Cake
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This delicious, tender-crumbed Orange Olive Oil Cake can be thrown together in minutes with just one bowl and a whisk. The crisp, candy-like, fresh orange glaze adds fantastic flavor and a beautiful presentation!
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Ingredients
For the cake:
- 1 cup sugar
- 3 large eggs
- ¾ cup buttermilk I like whole milk buttermilk
- finely grated zest from one medium juicy orange
- ¼ cup fresh orange juice
- 1 teaspoon vanilla extract
- 1 tablespoon baking powder
- ½ teaspoon kosher salt I use Morton's
- 2 cups all-purpose flour
- ¾ cup good-quality extra virgin olive oil
For the glaze:
- ½ cup powdered sugar
- ¼ cup fresh orange juice
Instructions
For the prep:
- Preheat the oven to 325˚F. Spray a 9-inch cake pan (with at least 2-inch tall sides) with baking spray. Line the pan with a circle of parchment paper. (you can also use a 9-inch springform pan).
For the cake:
- Combine the sugar and eggs in a medium-size bowl. Whisk well until light and fluffy (30-40 seconds).
- Add the buttermilk, orange zest, orange juice, vanilla extract, baking powder and salt and whisk until everything is well combined.
- Add the flour and whisk just until incorporated. It’s okay at this point if there are still some lumps.
- Add the olive oil. At first, it will seem separated but then it will come together. Whisk until the olive oil is incorporated and the mixture is smooth (30-45 seconds).
- Transfer to oven and and bake for 35-45 minutes until medium golden brown and internal temperature is 204-210˚F or a toothpick comes out clean when inserted in the center of the cake. Cover the cake loosely if it seems to be getting too brown before it’s done.
- Cool in the pan for 10 minutes then invert onto a cooling rack that has been set on top of a piece of foil.
For the glaze:
- While the cake is cooling in the pan, make the glaze by combining the powdered sugar and orange juice and in a small bowl. Stir until smooth.
- With a pastry brush, gently brush and pat the glaze all over the cake. Just keep going over the cake till the glaze is gone. Some of it will drip off, but most of it will soak in. Allow cake to cool. Sprinkle with powdered sugar if desired and serve.
Notes
- See Café Tips above in the post for more detailed instructions and tips.
- Adapted from The Wednesday Chef who adapted it from The London Cookbook.
Nutrition Information
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Calories
310kcal
(16%)
Carbohydrates
40g
(13%)
Protein
4g
(8%)
Fat
15g
(23%)
Saturated Fat
3g
(15%)
Cholesterol
43mg
(14%)
Sodium
130mg
(5%)
Potassium
179mg
(5%)
Fiber
1g
(4%)
Sugar
23g
(46%)
Vitamin A
105IU
(2%)
Vitamin C
5mg
(6%)
Calcium
70mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Calories | 310kcal | 16% |
| Carbohydrates | 40g | 13% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 43mg | 14% |
| Sodium | 130mg | 5% |
| Potassium | 179mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 105IU | 2% |
| Vitamin C | 5mg | 6% |
| Calcium | 70mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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