Orange Olive Oil Cake, a deliciously moist fresh Orange Cake. Drizzled with a creamy orange glaze. This Italian Cake will become one of your favourites.
Orange Olive Oil Cake
Orange Olive Oil CakeThis is the Perfect, Breakfast, Snack or even Dessert Cake. So good.
With the arrival of Fall in Italy, comes grape picking and one of my favourites (because it’s less messy) olive picking.
And to tell the truth there is nothing like Fresh Olive Oil, well, ok my husband’s wine comes pretty darn close.
More Italian Cakes you may Enjoy!
Italian Breakfast Cake with Mascarpone and Chocolate Chips
Italian Fresh Cream Lemon Cake
I have never made an Olive Oil Cake before, but I decided to give (a friend’s recipe) this Orange Olive Oil Cake a go. And believe me it is really worth a try and not just once.
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.
Orange Olive Oil Cake
And the Italian and our youngest agreed. Enjoy!
Orange Olive Oil Cake
Ingredients
CAKE
- 1 cup + 1 tablespoon cake flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- pinch salt
- zest 1 orange (room temperature)
- 1/2 cup + 1 tablespoon greek yogurt (room temperature) (plain, whole not fat free)
- 1/2 cup + 2 1/2 tablespoons sugar
- 1/2 cup olive oil
- 2 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 350°. Grease and flour an 8 inch cake pan or bundt pan.
CAKE
- In a large bowl whisk together flour, baking powder, baking soda, salt and zest, then add yogurt, sugar, oil, egg and the flour mixture and beat on medium high speed until smooth and well combined.
- Pour into cake pan and bake for approximately 30 minutes. Test with a tooth pick. Let cool completely before glazing. Enjoy!
ORANGE GLAZE
- Mix together juice and powdered sugar, add more sugar depending on how thick you want the glaze.
Pat says
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.
Rosemary says
Hi Pat, thanks so much, so glad you enjoyed it. Take care. Have a great weekend.
Erica says
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.
Rosemary says
Hi Erica, thanks so much, so glad you enjoyed it. Good idea with the adding some extra juice. Take care.
Gina says
This is a super moist and fluffy cake. Not dense at all! Thanks for sharing such good recipe!
Rosemary says
Hi Gina, thanks so much, so glad you enjoyed it. Take care.
Laura says
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. 💞
Rosemary says
Hi Laura, thanks so much, so glad you and your family enjoyed it. Have a great weekend.
Eva Martin says
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!
Rosemary says
Hi Eva, thanks so much, so glad everyone enjoyed it. Take care.