Ridiculously Easy Orange Olive Oil Cake
User Reviews
5
Ridiculously Easy Orange Olive Oil Cake
Description
Ridiculously Easy Orange Olive Oil Cake combines basic baking ingredients with fresh orange zest and juice, adding a vibrant citrus dimension to the olive oil's richness. The batter is whipped to incorporate air, resulting in a light texture despite the dense moisture from the olive oil and buttermilk. Baking it at 325˚F allows the cake to rise gently and develop a light golden-brown color. The glaze, made by mixing powdered sugar with orange juice, is drizzled over the cake once cooled, providing a delicate sweetness and a glossy appearance that complements the citrus flavor.
The combination of baking powder and buttermilk achieves a tender crumb, while the olive oil keeps the cake moist longer than butter-based cakes. It works well as a dessert or an afternoon snack paired with tea or coffee. The bright orange flavor wakes up the palate without overpowering the overall softness of the cake.
To ensure even baking, line the pan with parchment and watch for the toothpick test near the end of baking. Cover the cake loosely with foil if it browns too quickly. This approach preserves a moist interior with a gentle crust.
Ingredients
For the cake:
- 1 cup sugar
- 3 egg large
- ¾ cup buttermilk I like whole milk buttermilk
- orange zest finely grated, from one medium juicy orange
- ¼ cup orange juice fresh
- 1 teaspoon vanilla extract
- 1 tablespoon baking powder
- ½ teaspoon kosher salt I use Morton's
- 2 cups all-purpose flour
- ¾ cup extra virgin olive oil good-quality
For the glaze:
- ½ cup powdered sugar
- ¼ cup orange juice fresh
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
- Use a good-quality extra virgin olive oil for the best flavor and moist texture.
- Line the pan with parchment to prevent sticking and make removal easier.
- Test doneness with a toothpick or check internal temperature to avoid overbaking.
- Cover the cake with foil if it begins to brown too much during baking.
- Adapted from The Wednesday Chef and The London Cookbook with Café tips incorporated.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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