Moist Orange Olive Oil Cake with Bright Citrus

Why You’ll Love This Recipe

• Moist, tender crumb that stays soft for days thanks to olive oil and yogurt.
• Bright, natural orange flavor from plenty of fresh zest and juice.
• Simple pantry-friendly batter mixed in just two bowls, no mixer required.
• Elegant enough for guests, easy enough for a relaxed weekend baking project.

Grocery List

• Produce: 2–3 large oranges (for zest and juice)
• Dairy: Plain whole-milk yogurt (or sour cream)
• Pantry: Extra-virgin olive oil, all-purpose flour, granulated sugar, powdered sugar, baking powder, fine sea salt, vanilla extract

Full Ingredients

For the Orange Olive Oil Cake

• 3 large eggs, at room temperature
• 1 cup (200 g) granulated sugar
• 2 tbsp finely grated orange zest (from about 2 large oranges)
• 1/2 cup (120 ml) freshly squeezed orange juice (from zested oranges)
• 3/4 cup (180 ml) extra-virgin olive oil (mild, fruity, and not too peppery)
• 3/4 cup (180 g) plain whole-milk yogurt (or full-fat sour cream)
• 2 tsp pure vanilla extract
• 2 cups (260 g) all-purpose flour, spooned and leveled
• 2 1/2 tsp baking powder
• 1/2 tsp fine sea salt

For the Optional Orange Syrup

• 1/4 cup (60 ml) freshly squeezed orange juice
• 2 tbsp (25 g) granulated sugar

For Serving

• Powdered sugar, for dusting
• Extra finely grated orange zest, for garnish (optional)
• Very thin orange slices or segments, for garnish (optional)

Step-by-Step Instructions

Step 1: Preheat the oven and prepare your pan

Set your oven to 350°F (175°C) and position a rack in the center. Lightly grease a 9-inch (23 cm) round cake pan or springform pan with olive oil or nonstick spray. For easy removal and a smooth top, line the bottom with a round of parchment paper, then lightly grease the parchment as well. Set the pan aside while you mix the batter.

Step 2: Zest, juice, and mix the dry ingredients

Wash and dry your oranges. Finely grate the orange zest with a microplane or fine grater, avoiding the white pith, until you have about 2 tablespoons. Cut the oranges and squeeze out the juice; measure 1/2 cup (120 ml) for the cake batter and set aside another 1/4 cup (60 ml) if you plan to make the syrup.

In a medium bowl, whisk together the flour, baking powder, and salt until well combined. This helps distribute the leavening evenly so the cake rises uniformly and bakes to a tender crumb. Set the bowl of dry ingredients aside.

Step 3: Whisk together the wet ingredients

In a large mixing bowl, add the eggs and granulated sugar. Whisk by hand for about 1–2 minutes, until the mixture looks slightly thickened and lightened in color. You do not need to whip a lot of air into it, just combine well.

Add the orange zest, 1/2 cup orange juice, olive oil, yogurt, and vanilla extract. Whisk until the mixture is smooth and looks emulsified; the olive oil should be fully incorporated, not separated. At this stage, you should smell a strong orange aroma and see little flecks of zest throughout the mixture.

Step 4: Combine wet and dry for a silky batter

Sprinkle the dry ingredient mixture over the wet ingredients. Using a rubber spatula or wooden spoon, gently fold everything together just until you no longer see dry streaks of flour. Scrape down to the bottom of the bowl to make sure all the flour is incorporated.

The batter will be fairly loose and smooth, with visible orange zest. Avoid overmixing, which can develop too much gluten and make the cake less tender. As soon as the batter is evenly mixed, stop stirring.

Step 5: Bake until golden and just set

Pour the batter into the prepared pan, smoothing the top with a spatula so it is level. Tap the pan gently on the counter once or twice to pop any large air bubbles.

Bake in the preheated 350°F (175°C) oven for 40–45 minutes. The cake is done when the top is deep golden, the edges are slightly pulling away from the sides of the pan, and a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. If your oven runs hot or cool, start checking at 38 minutes and adjust as needed.

Step 6: Make the orange syrup (optional but delicious)

While the cake is baking or in the last few minutes of baking, make the syrup if you are using it. In a small saucepan, combine 1/4 cup (60 ml) orange juice and 2 tablespoons (25 g) sugar. Bring to a gentle simmer over medium-low heat, stirring until the sugar dissolves completely.

Simmer for 2–3 minutes, just until slightly thickened and glossy. Turn off the heat. The syrup should still be pourable. Set aside and keep warm.

Step 7: Soak, cool, and serve

When the cake is done, remove it from the oven and place the pan on a wire rack. Let it cool in the pan for 10 minutes. If using the syrup, use a toothpick or skewer to poke small holes all over the warm cake, going almost to the bottom. Slowly spoon or brush the warm orange syrup over the surface, letting it soak in.

Run a thin knife around the edge of the pan, then invert the cake onto a plate and peel off the parchment. Flip again onto a serving plate so the syrup-soaked, golden top faces up. Let the cake cool completely to room temperature; this helps the crumb set and become even more tender.

Just before serving, dust the top lightly with powdered sugar and sprinkle with a little extra orange zest if you like. Slice into 10 wedges and enjoy the moist, fragrant cake on its own or with a dollop of lightly sweetened whipped cream or yogurt.

Pro Tips

• Use a mild, fruity olive oil: Choose an extra-virgin olive oil that tastes smooth and slightly fruity, not overly bitter or peppery, so it complements rather than overpowers the orange.
• Room temperature ingredients matter: Let the eggs and yogurt come to room temperature for 20–30 minutes. This helps them mix smoothly with the olive oil and gives a more even, tender crumb.
• Do not overmix the batter: Once you add the flour, fold gently just until combined. Overmixing develops gluten, which can make the cake dense or tough.
• Check doneness early: Every oven is a bit different. Start checking the cake a few minutes before the minimum baking time to avoid drying it out.
• Let it rest: The flavor improves after a few hours as the citrus and olive oil mellow and mingle. This is a great cake to bake earlier in the day or even the night before.

Variations

• Orange–Almond Olive Oil Cake: Replace 1/2 cup (65 g) of the all-purpose flour with finely ground almonds or almond flour. Add 1/2 tsp almond extract along with the vanilla for a subtle nutty note.
• Herby Orange Olive Oil Cake: Finely chop 1–2 tsp fresh rosemary or thyme and stir it into the batter with the zest for a fragrant, slightly savory twist that pairs beautifully with citrus.
• Citrus Mix-Up Cake: Use a mix of orange and lemon or orange and grapefruit juice and zest, keeping the total zest at 2 tbsp and juice quantities the same. This adds extra complexity to the citrus flavor.

Storage & Make-Ahead

Once completely cool, cover the cake tightly with plastic wrap or store it in an airtight cake container. It keeps well at room temperature for up to 3 days and actually tastes even better on day 2 as the flavors deepen. If your kitchen is very warm, you can refrigerate it for up to 5 days; bring slices back to room temperature before serving for the best texture and flavor.

To freeze, wrap individual slices tightly in plastic wrap, then place them in a freezer bag or airtight container. Freeze for up to 2 months. Thaw at room temperature for 1–2 hours. This cake is an excellent make-ahead dessert: you can bake it the day before serving, let it cool fully, wrap well, and dust with fresh powdered sugar right before bringing it to the table.

Nutrition (per serving)

Approximate values per slice (1 of 10): about 370 calories, 5 g protein, 45 g carbohydrates, 18 g fat, 3 g saturated fat, 1 g fiber, 27 g sugars, 200 mg sodium. These numbers are estimates and will vary based on the exact ingredients and brands you use and whether you include the syrup.