This orange olive oil cake is the kind of dessert you can whip up on a weeknight and proudly serve at a dinner party. It’s moist, fragrant, and not too sweet, with a sunny citrus glaze that adds just the right sparkle. Olive oil keeps the crumb tender and gives it a lovely, nuanced flavor.

No mixer, no fuss—just simple steps and reliable results. It’s the cake you’ll want in your back pocket for birthdays, brunches, and everything in between.

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What Makes This Recipe So Good

Cooking process close-up: A 9-inch round orange olive oil cake just out of the oven, inverted onto a

Moist and tender crumb: Olive oil locks in moisture without making the cake heavy.
Bright citrus flavor: Fresh orange zest and juice in both the batter and glaze.
No special equipment: One bowl, a whisk, and a standard cake pan are all you need.
Stays fresh for days: The flavor deepens, and the texture stays soft.
Versatile: Works for breakfast, dessert, or an afternoon coffee break.

Shopping List

Olive oil: Extra-virgin or a mild, good-quality olive oil
Granulated sugar
Large eggs
All-purpose flour
Baking powder
Baking soda
Fine sea salt
Whole milk or buttermilk
Plain Greek yogurt or sour cream
Fresh oranges: You’ll need zest and juice
Vanilla extract
Powdered sugar: For the glaze
Lemon or lime (optional): A splash of juice for a punchier glaze

Instructions

Final presentation overhead: Fully cooled orange olive oil cake on a simple white platter, coated wi

Prep the pan and oven: Heat the oven to 350°F (175°C). Lightly oil a 9-inch round cake pan and line the bottom with parchment.
Grease the parchment, too.
Mix the wet ingredients: In a large bowl, whisk 3/4 cup olive oil with 1 cup sugar until glossy. Whisk in 3 large eggs, one at a time, until smooth. Add 1 teaspoon vanilla, the zest of 2 oranges, and 1/2 cup fresh orange juice.
Add dairy: Whisk in 1/2 cup whole milk (or buttermilk) and 1/3 cup Greek yogurt until combined.
Combine dry ingredients: In a separate bowl, whisk 1 3/4 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon fine sea salt.
Bring it together: Fold the dry ingredients into the wet in two additions.
Stir gently until just combined; do not overmix. The batter will be thick but pourable.
Bake: Pour into the prepared pan and smooth the top. Bake 35–42 minutes, until the center springs back and a toothpick comes out with a few moist crumbs.
Cool: Let the cake cool in the pan for 10 minutes.
Invert onto a rack, peel off parchment, and cool completely.
Make the citrus glaze: In a bowl, whisk 1 cup powdered sugar with 2–3 tablespoons fresh orange juice until smooth and pourable. Add 1 teaspoon lemon or lime juice if you want extra tang. For a thinner glaze, add a few drops more juice.
Glaze and finish: Pour the glaze over the cooled cake, letting it drip down the sides.
Zest a little orange on top for aroma and color. Set for 20–30 minutes before slicing.

Storage Instructions

Room temperature: Keep covered at room temp for up to 3 days. The olive oil keeps it moist.
Refrigerator: Store slices in an airtight container for up to 5 days.
Bring to room temperature before serving.
Freezer: Wrap unglazed slices tightly and freeze up to 2 months. Thaw, then glaze before serving.

Why This is Good for You

Heart-friendly fats: Olive oil provides monounsaturated fats instead of saturated butter.
Less sugar than most cakes: The citrus adds natural brightness, so you don’t need heavy sweetness.
Protein and calcium: Yogurt adds a little protein and helps with a tender crumb.
Real citrus: Zest and juice bring antioxidants and fresh flavor without extracts.

Common Mistakes to Avoid

Overmixing the batter: This leads to a tough cake. Stir just until the flour disappears.
Using bitter pith: Zest only the colored part of the peel.
Avoid the white pith.
Skipping the parchment: This cake is tender; parchment helps it release cleanly.
Glazing while warm: A hot cake melts the glaze. Cool it fully for a pretty finish.
Harsh olive oil: Extra-fruity or peppery oils can overpower. Choose a mild, balanced oil.

Alternatives

Flour swap: Use 1:1 gluten-free flour with xanthan gum.
Texture will be slightly denser.
Dairy-free: Use almond milk and a dairy-free yogurt. The cake stays moist and flavorful.
Blood orange or grapefruit: Swap the citrus for a fun color and a slightly more bitter note.
Thicker topping: For a frosting vibe, reduce the juice in the glaze for a spreadable icing.
Add-ins: Fold in 1/2 cup chopped pistachios or dark chocolate chunks for texture.

FAQ

Can I use regular vegetable oil instead of olive oil?

Yes. The cake will be a bit more neutral in flavor.

If you want that classic olive oil note, use at least half olive oil and half neutral oil.

Do I need a stand mixer for this recipe?

No. A whisk and a bowl work perfectly. Just make sure to whisk the wet ingredients until smooth before adding the dry.

How do I prevent a dry cake?

Measure flour accurately, don’t overbake, and avoid overmixing.

Pull the cake when a toothpick shows a few moist crumbs, not completely dry.

Can I bake this in a loaf pan?

You can, but it will take longer—about 50–60 minutes. Tent with foil if the top browns too fast.

Is the glaze necessary?

Not strictly, but it adds moisture and shine. If you skip it, dust the cooled cake with powdered sugar or serve with yogurt or whipped cream.

In Conclusion

This Orange Olive Oil Cake With Citrus Glaze is simple, bright, and reliably delicious.

It’s the kind of bake that tastes special without demanding much from you. Keep good olive oil and a couple of oranges on hand, and you’re never far from a beautiful, crowd-pleasing cake.