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This Orange Olive Oil Cake is so tender, so light, and so moist with a lovely hint of orange and a rustic, crackly topping. It’s sure to become a family favorite! #oliveoilcake #orangecake #olive oil #orange #cake #easy #moist #italian #citrus #moist #best #recipe #fromscratch #homemade #topping #dessert #cooksillustrated

Orange Olive Oil Cake

Kelly
This Orange Olive Oil Cake is so tender, so light, and so moist with a lovely hint of orange and a rustic, crackly topping. It’s sure to become a family favorite!
5 from 22 votes
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 10 servings
Calories 358 kcal

Ingredients
  

  • 1 ¾ cups all-purpose flour (8.75oz, 248g)
  • 1 teaspoon baking powder
  • ¾ teaspoon salt
  • 3 large eggs
  • 1 ¼ cups sugar (8.75oz, 248g)
  • Finely grated orange zest from 2 oranges (1 tablespoon, 6g)
  • ¾ cup extra-virgin olive oil (5.25oz, 149g)
  • ¾ cup orange juice (6.9oz, 197g)

For topping:

  • 2 tablespoons sugar (.9oz, 25g)

Instructions
 

  • Preheat oven to 350 degrees F. Spray a 9-inch springform pan with nonstick baking spray.
  • Put flour, baking powder, and salt in bowl and whisk to combine.
  • Using stand mixer fitted with whisk attachment, whip eggs on medium speed until foamy, about 1 minute.
  • Add sugar and orange zest. Whip on high speed until mixture is fluffy and pale yellow, about 3 minutes.
  • Reduce speed to medium. With mixer running, slowly pour in oil and mix until oil is fully incorporated, about 1 minute.
  • Add half of flour mixture and mix on low speed until incorporated, about 1 minute, scraping down bowl as needed.
  • Add orange juice and mix until combined, about 30 seconds. Add remaining flour mixture and mix until just incorporated, about 1 minute, scraping down bowl as needed.
  • Pour batter into prepared pan. Sprinkle 2 tablespoons sugar over entire surface.
  • Bake until cake is deep golden brown and a toothpick inserted in the center comes out with a few crumbs, 40 to 45 minutes.
  • Let cake cool on a rack for 15 minutes. Remove side of pan and let cake cool completely, about 1 ½ hours.

Notes

  • I also like to make this Orange Olive Oil Cake in a 10-inch springform pan. Increase the sugar to 2 ½ tablespoons sugar. The cooking time may decrease slightly.

Nutrition

Calories: 358kcalCarbohydrates: 46gProtein: 4gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.01gCholesterol: 56mgSodium: 239mgPotassium: 82mgFiber: 1gSugar: 29gVitamin A: 118IUVitamin C: 9mgCalcium: 38mgIron: 1mg
Keyword olive oil cake, orange cake
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