Name: Fresh Orange Olive Oil Cake with Citrus Glaze
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 1 1/4 cups all-purpose flour; 3/4 cup granulated sugar; 2 large eggs; 1/2 cup extra-virgin olive oil; 1/4 cup fresh orange juice; 1 tbsp orange zest; 1 tsp baking powder; 1/4 tsp baking soda; 1/4 tsp salt; 1 cup powdered sugar; 2-3 tbsp fresh orange juice

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This cake proves that you don’t need butter to make a rich, flavorful dessert. Olive oil keeps the crumb incredibly moist and tender for days, while adding a sophisticated fruity note that pairs perfectly with fresh orange zest. It’s elegant enough for a dinner party but easy enough for a Tuesday night.

Why it’s special

The combination of olive oil and fresh orange juice creates a cake that is dense yet soft, similar to a pound cake but lighter. It’s not overly sweet, which makes the tart citrus glaze drizzled on top the perfect finishing touch.

What you need

Cake:

1 1/4 cups all-purpose flour.
3/4 cup granulated sugar (plus extra for the pan).
2 large eggs.
1/2 cup fruity extra-virgin olive oil (the flavor shines, so use a good one).
1/4 cup fresh orange juice.
1 tbsp orange zest (about 1 medium orange).
1 tsp baking powder.
1/4 tsp baking soda.
Pinch of salt.

Citrus Glaze:

1 cup powdered sugar.
2–3 tbsp fresh orange juice (adjust for thickness).
Pinch of salt (cuts the sweetness).

Optional Aromatics:

1/4 tsp cardamom or rosemary in the batter for a gourmet twist.
Splash of Grand Marnier or Cointreau in the batter.

Mix it up

Prep: Heat oven to 350°F (175°C). Grease a 9-inch round cake pan (or 8-inch for a taller cake) with olive oil and line the bottom with parchment paper.
Whisk Wet: In a large bowl, whisk eggs and sugar vigorously until pale and slightly thickened (about 2 minutes). Slowly drizzle in the olive oil while whisking to emulsify. Whisk in the orange juice and zest.
Add Dry: Sift the flour, baking powder, baking soda, and salt directly into the wet ingredients. Gently fold with a spatula just until the flour disappears—do not overmix, or the cake will be tough.
Bake: Pour into the pan. Bake for 30–40 minutes, until the top is golden and a toothpick comes out clean.
Cool: Let cool in the pan for 10 minutes, then run a knife around the edge and flip onto a wire rack to cool completely before glazing.

Glaze & Serve

Whisk the powdered sugar with orange juice until you have a pourable glaze. Drizzle over the cooled cake. Let it set for 15 minutes before slicing.

Tasty twists

Upside-Down Style: Line the bottom of the pan with thin orange slices and sprinkle with sugar before pouring in the batter for a stunning visual.
Herbal Note: Infuse the glaze with a sprig of rosemary or thyme for an earthy contrast to the sweet orange.
Simple Dusting: Skip the glaze and just dust with powdered sugar for a lighter finish.

Fresh Orange Olive Oil Cake with Citrus Glaze

Author: danyrecipes
Total Time: 50
Yield: 8 servings

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Description

A moist, tender olive oil cake infused with fresh orange zest and juice, finished with a bright citrus glaze. This elegant dessert is dairy-free and stays soft for days.