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Ridiculously Easy Orange Olive Oil Cake
5 from 22 votes

Ridiculously Easy Orange Olive Oil Cake

This orange olive oil cake blends citrus zest and juice with buttermilk and extra virgin olive oil to create a moist, tender texture and a bright, fruity flavor. The cake is leavened with baking powder and achieves a golden brown crust with a soft crumb inside. A simple powdered sugar glaze infused with fresh orange juice adds a glossy, tangy finish that enhances the orange notes throughout.

Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings: 12
Calories: 310 kcal
Course: Dessert, Breakfast
Cuisine: French, Italian

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:
    Cup of Yum
  1. 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:
  1. Combine the sugar and eggs in a medium-size bowl. Whisk well until light and fluffy (30-40 seconds).
  2. Add the buttermilk, orange zest, orange juice, vanilla extract, baking powder and salt and whisk until everything is well combined.
  3. Add the flour and whisk just until incorporated. It’s okay at this point if there are still some lumps.
  4. 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).
  5. 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.
  6. 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:
  1. 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.
  2. 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

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%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 310

% 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.