Orange Olive Oil Pound Cake with Citrus Syrup and Glaze

Why You’ll Love This Recipe

• Olive oil keeps the crumb exceptionally moist with a gentle fruity note that loves orange.
• Bright citrus syrup soaks every bite without making the cake soggy.
• A thin, glossy orange glaze adds a delicate crackle and bakery-style finish.
• Simple pantry ingredients, one pan, and no mixer required.

Grocery List

• Produce: 2–3 large oranges, 1 lemon
• Dairy: Whole-milk Greek yogurt, whole milk
• Pantry: Extra-virgin olive oil, all-purpose flour, granulated sugar, confectioners’ sugar, vanilla extract, baking powder, baking soda, fine sea salt

Full Ingredients

For the Orange–Olive-Oil Pound Cake

• 2 cups (240 g) all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp fine sea salt
• 1 cup (200 g) granulated sugar
• Finely grated zest of 2 large oranges (about 2 tbsp / 8–10 g)
• 3 large eggs, at room temperature
• 3/4 cup (180 ml) extra-virgin olive oil (choose a fresh, mild, fruity style)
• 1/2 cup (120 g) whole-milk Greek yogurt, at room temperature
• 1/4 cup (60 ml) whole milk, at room temperature
• 2 tsp (10 ml) pure vanilla extract

For the Bright Citrus Syrup

• 1/2 cup (120 ml) freshly squeezed orange juice
• 1 tbsp (15 ml) freshly squeezed lemon juice
• 1/3 cup (67 g) granulated sugar
• 1 tbsp (15 ml) orange liqueur (optional)

For the Thin Orange Glaze

• 1 cup (120 g) confectioners’ sugar, sifted
• 2–3 tbsp (30–45 ml) freshly squeezed orange juice, as needed for a thin, pourable glaze
• Pinch fine sea salt
• 1 tsp (5 ml) extra-virgin olive oil (optional, for sheen)

Optional Garnish

• Thin strips of orange zest or candied orange peel
• Very thin fresh orange slices, patted dry

Step-by-Step Instructions

Step 1: Prep the oven and pan

Position a rack in the center of the oven and heat to 350°F (175°C). Lightly grease a 9×5‑inch loaf pan with olive oil or nonstick spray. Line with a parchment sling (overhang on the long sides) and lightly grease the parchment. This ensures easy release after soaking.

Step 2: Mix the dry ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3: Build a fragrant orange base and emulsify

In a large mixing bowl, add the sugar and orange zest. Use your fingertips to rub the zest into the sugar until the mixture is fragrant and slightly damp. Whisk in the eggs until the mixture is pale and slightly thick, 45–60 seconds. Slowly stream in the olive oil while whisking constantly to form a glossy, stable emulsion. Whisk in the yogurt, milk, and vanilla until smooth.

Step 4: Combine and bake

Sprinkle the dry ingredients over the wet and fold with a spatula just until no dry pockets remain; do not overmix. Scrape the batter into the prepared pan and smooth the top. Bake 55–65 minutes, rotating the pan once at 40 minutes, until deeply golden and a tester inserted in the center comes out with a few moist crumbs (internal temp about 200–205°F / 93–96°C). If the top is browning too quickly, tent loosely with foil for the last 10–15 minutes.

Step 5: Cook the bright citrus syrup

While the cake bakes, combine orange juice, lemon juice, and sugar in a small saucepan. Bring to a gentle simmer over medium heat, stirring to dissolve the sugar. Simmer for 2 minutes; remove from heat. Stir in orange liqueur, if using. Keep warm.

Step 6: Soak the warm cake

Cool the cake in the pan for 10 minutes. Use a skewer to poke holes all over the surface, going almost to the bottom. Spoon or brush half of the warm syrup over the cake, letting it slowly sink in. Let stand 10 minutes. Run a knife around the edges, lift the cake out using the parchment, and set on a wire rack. Carefully peel away the parchment. Brush the remaining syrup over the top and sides. Cool completely, about 60 minutes.

Step 7: Glaze to a thin, glossy finish

Whisk the confectioners’ sugar with 2 tbsp orange juice, the pinch of salt, and the olive oil (if using). The glaze should be thin and pourable; add up to 1 tbsp more juice as needed. Drizzle in long ribbons over the cooled cake, letting it gently run down the sides. Allow 15–20 minutes for the glaze to set.

Step 8: Slice and serve

Transfer the cake to a serving board. For neat slices, use a serrated knife and wipe the blade between cuts. Garnish with strips of orange zest or candied peel if desired. Serve plain or with a spoonful of lightly sweetened yogurt or whipped cream.

Pro Tips

• For the best crumb, whisk vigorously as you stream in the olive oil to fully emulsify with the eggs.
• Weigh ingredients for accuracy—240 g flour and 200 g sugar make the texture spot on.
• Choose a mild, fruity extra-virgin olive oil; a peppery, robust oil can overwhelm the citrus.
• Check doneness at 50 minutes; every pan and oven runs differently. An instant-read thermometer is the most reliable indicator.
• Apply the syrup while the cake is warm and the syrup is warm; they bond for maximum juiciness without sogginess.

Variations

• Blood Orange: Swap in blood orange zest and juice for a deeper color and berry-like citrus flavor. The glaze turns a pale blush.
• Almond-Citrus: Replace 1/4 cup (30 g) of the flour with finely ground almond flour and add 1/2 tsp almond extract; garnish with toasted sliced almonds.
• Lemon-Limoncello: Use lemon zest and juice throughout and add 1–2 tbsp limoncello to the syrup; finish with a zesty lemon glaze.

Storage & Make-Ahead

Once the glaze is set, wrap the cake tightly and store at room temperature for up to 3 days. Refrigerate up to 6 days; bring to room temp before serving. To freeze, wrap the unglazed, syrup-soaked loaf in plastic and then foil; freeze up to 2 months. Thaw overnight in the refrigerator, bring to room temperature, then glaze 1–2 hours before serving. The syrup and glaze can be made 2 days ahead; refrigerate syrup and rewarm gently before using.

Nutrition (per serving)

Approximate for 1 of 12 slices: 360 calories; 17 g fat; 50 g carbohydrates; 3 g protein; 0.8 g fiber; 190 mg sodium; 29 g sugars.