Orange Olive Oil Cake
An Orange Olive Oil Cake, is a deliciously moist cake made with fresh orange zest and juice. Drizzled with a creamy orange glaze. This Italian Cake will become one of your favourites.
You can’t get any better than a country where cake can be eaten for breakfast and no on bats an eye! This Olive Oil cake is one of those. In fact this cake is not only perfect for breakfast but also snack or even dessert. It’s that good.
In Italy many people will have a slice of a Classic Ciambellone, or a typical Ricotta Cake or even a Chocolate chip breakfast cake along with a cappuccino or espresso. Sounds pretty good to me!
Recipe Ingredients
- Flour – cake or pastry flour
- Baking powder
- Baking soda
- Salt
- Orange – orange zest
- Yogurt – greek yogurt room temperature
- Sugar – granulated sugar
- Olive oil – light olive oil
- Vanilla – vanilla extract
- Eggs – room temperature large eggs
Orange glaze
- Orange juice
- Powdered sugar – also known as icinge or confectioners’ sugar
I prefer light olive oil rather than extra virgin as I find extra virgin too strong a flavor in the finished cake.
How to Make Cake Flour
For every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free. Cake flour in cakes will give you a very tender texture and fine crumb, it will also help the cake to rise.
Why use room temperature ingredients?
With cakes and other baking, it’s always better to use room temperature ingredients. So, take any cold ingredients out of the refrigerator an hour ahead of time or sooner if it’s cool in your kitchen. Room temperature ingredients blend easier, creating a silky batter, which will help to create a light tender baked good.
How to make an Olive Oil Cake recipe
In a large bowl or stand mixer, whisk together the flour, baking powder, baking soda, salt and zest, then add the yogurt, sugar, oil, egg and the dry ingredients and beat on medium speed until smooth and well combined.
Pour into the prepared round cake pan and bake for approximately 30 minutes. Test with a tooth pick for doneness, if dry or a few crumbs attached then the cake is done. Let the cake cool in the pan about 15 -20 minutes then move to a wire rack to cool completely before glazing.
Instead of the glaze you could dust it with powdered sugar. Or serve with a dollop of whipped cream.
To make the orange glaze
Mix together juice and powdered sugar, add more sugar depending on how thick you want the glaze.
Can you substitute with lemon?
Yes you could substitute the orange with lemon zest and lemon juice. Drizzle the cake with a lemon glaze instead. Or you could make it a citrus flavor and make half and half.
What makes a cake fall?
- There are a lot a reasons a cake may fall, but the most common ones are, your oven temperature is off, you can always check it with an oven thermometer to check this. You open the oven door too early.
- Once the batter is mixed it should be baked, letting a cake batter sit too long can cause it to fall. The baking powder or baking soda usually start acting immediately and will only last for a very short period of time, therefore if the cake batter is left to stand before baking then there is always a risk that the baking powder or soda will have expired by the time that the cake goes into the oven.
- Your baking powder or soda has expired and is no long active.
- The pan size might not be the correct size, sometimes using a bundt pan will help.
How to store a Homemade Cake
The cake should be stored in an airtight container or a covered cake dish. It will keep at room temperature for approximately 2-3 days if glazed. Longer and it should be refrigerated. It will last 4-5 days in the fridge. Bring to room temperature before serving.
How to freeze the Olive Oil Cake
The cake can also be frozen. Wrap the cooled cake tightly in plastic and place in a freezer safe bag or container. It will keep for up to three months in the freezer.
Nothing better than a fast and easy cake that tastes amazing. I wanted to give it an extra boost of orange so I thought a simple powdered sugar glaze made with fresh squeezed orange juice would be perfect. Enjoy!
Orange Olive Oil Cake
Ingredients
CAKE
- 1 cup + 1 tablespoon cake/pastry flour (133 grams total)
- 1½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 pinch salt
- zest 1 orange (room temperature)
- ½ cup + 1 tablespoon plain whole greek yogurt (room temperature) (140 grams total)
- ½ cup + 2 1/2 tablespoons granulated sugar (131 grams total)
- ½ cup olive oil (light olive oil)
- 2 large eggs (room temperature)
Room Temperature – remove from the fridge 45-60 minutes before using.
ORANGE GLAZE
- juice from 1/2 orange (or 1-2 tablespoons, depending on how thick you want the glaze)
- 2/3 cup powdered / icing sugar
Instructions
- Pre-heat oven to 350F/180C. Grease and flour an 8 inch/20cm cake pan or bundt pan.
CAKE
- In a large bowl or stand mixer, whisk together the flour, baking powder, baking soda, salt and zest, then add the yogurt, sugar, oil, egg and the dry ingredients, beat on medium speed until smooth and well combined.
- Pour into the prepared round cake pan and bake for approximately 30 minutes. Test with a tooth pick for doneness, if dry or a few crumbs attached then the cake is done. Let the cake cool in the pan about 15 -20 minutes then move to a wire rack to cool completely before glazing. Enjoy!
ORANGE GLAZE
- Mix together juice and the powdered sugar, add more sugar depending on how thick you want the glaze.
Notes
Nutrition
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I followed your suggestion, Rosemary, and I made this with my bigger Bundt pan, doubling it and it, came out perfectly! Amazing! It isn’t a dense cake but light, spongy, and very flavorful. I made the glaze thin so it absorbed into the cake, top and bottom. I served it with fresh blueberries. Besides all this, it is extremely easy and didn’t take a lot of time to prepare, which was particularly helpful when you’re expecting out of town guests, and you have a lot to do! Perfect cake to make for breakfast, dessert or snack. I just had my second piece! Thanks – another winner.
Hi Marianne, thanks so much, so glad you enjoyed it and the recipes. Take care!
Hi Rosemary, I’d like to make this but after reading the comments regarding the bundt pan size, I measured mine. It is bigger – 10″ wide and 4″ high. Should I double the recipe? Thanks in advance!
Hi Marianne, yes I would double it then. I hope you enjoy it. Take care!
Thanks for your prompt reply. I’ll try it next week and let you know how it goes!
Hi Marrianne, you’re welcome!
I love all of your cake recipes but I have to ask you if you buy your 8 inch cake pans in Italy, because I cannot find any 8 inch bundt or tube pans here.
This has prevented me from trying many of your recipes, as I have tried in 8 inch regular cake pans and have not been happy with the result.
Hi Jan, the bundt pan I used for this recipe is a a small bundt pan, I actually got in Canada, for most of the cakes I use a 24cm or 9 1/2 inch tube pan (the one I use is from Italy, but there is one available on Amazon.com) or an 8 inch round cake pan which I purchased from Amazon. I hope that helps. Let me know. Take care!
I made this cake last night to take to a friend’s place today for lunch. It was absolutely delicious. My friend’s mum is 92 and does not talk very much anymore but when she said Thank you Jenny, the cake is delicious, my friend & her husband nearly fell off their chairs. I told her she can have cake again fir dinner & she had a big smile on her face. The cake was a big hit.
Hi Jenny, oh that’s so wonderful, so glad it was enjoyed especially by your friends Mom! Take care.
Delicious cake! So easy to make!I Iused self raising flour instead of the baking powder and bicarb.I also doubled all the recipe quantities to make two ringcakes one 1 large to freeze and one small for tea today.
Hi Pat, thanks so much, so glad you enjoyed it. Take care. Have a great weekend.
I made this for Easter and while the taste was delectable I failed to notice how small it was. I used a regular bundle pan and it was quite funny. We added fresh whipped cream to it and it saved the day.
Hi Mary, glad you liked it, although the instructions do say an 8 inch pan. 🙂 Take care!
This was a massive hit! Quite easy to whip up, beautiful sitting on a table, and beyond delicious! I did add a little fresh squeezed juice to the batter even though it didnt call for it.
Hi Erica, thanks so much, so glad you enjoyed it. Good idea with the adding some extra juice. Take care.
This is a super moist and fluffy cake. Not dense at all! Thanks for sharing such good recipe!
Hi Gina, thanks so much, so glad you enjoyed it. Take care.
This would have to be the easiest cake I’ve ever made, and my whole family loves it! Made it (twice) exactly as you described, used a kitchen aid and it only needed like 30 seconds to a minute of beating to be smooth and perfect. If I could give 10 stars I would. Thanks so much. 💞
Hi Laura, thanks so much, so glad you and your family enjoyed it. Have a great weekend.
This cake is so moist, delicious and fresh! It’s surprisingly easy to make too. I love it with or without the glaze. It’s been a great favorite of friends and family. One of my favorites!
Hi Eva, thanks so much, so glad everyone enjoyed it. Take care.