Orange Olive Oil Cake

Orange Olive Oil Cake. A tender one-pan orange-zest and olive-oil cake with fresh orange juice and a restrained citrus glaze. The formula and timing below are working estimates for a future kitchen trial, not a claim that a batch has been made.

Jump to ingredients · Jump to method

A citrus-forward single-layer cake

Fresh orange zest, juice and olive oil carry this small round cake, with a restrained orange glaze after cooling. It is a proposed holiday dessert that cuts into eight slices without filling or elaborate decorating.

The recipe is not a replacement for the pear upside-down cake on the preceding day: there is no caramelized fruit layer or inversion. It also differs from the lemon cake used as a culinary reference.

Choose the oil and fruit

A mild, fresh-tasting extra-virgin olive oil lets orange lead rather than making a peppery cake. Use zest from washed oranges, avoiding white pith. Juice is measured separately in batter and glaze.

Yogurt and eggs are part of the working crumb structure. A dairy-free yogurt is a possible development project, not an established swap. The glaze should remain thin so the cake surface is still visible.

Ingredients for 8 slices

Step-by-step method

1. Heat oven to 350°F. Line the bottom of a 9-inch round pan with parchment and lightly oil the sides. Whisk two eggs with 3/4 cup granulated sugar until combined and slightly thickened. Gradually whisk in 1/2 cup olive oil, 2 tbsp orange zest, 1/2 cup orange juice and 1/4 cup plain yogurt.
2. Whisk 1 3/4 cups flour, 1 1/2 tsp baking powder and 1/4 tsp salt in a separate bowl. Fold dry ingredients into wet just until no flour streaks remain. Spread evenly in the prepared pan.
3. Bake approximately 40–45 minutes until a skewer inserted in the center comes out without wet batter. Rest in the pan for ten minutes, then turn onto a rack and cool another approximately twenty minutes before glazing.
4. Mix 3/4 cup confectioners' sugar with 1 1/2 tbsp orange juice. Drizzle thinly over the cooled cake and allow roughly fifteen minutes to set. Slice eight portions and record actual height, orange strength, bake time and glaze coverage in a kitchen trial.

Fold rather than overmix

Whisk the egg and sugar until slightly thick, then add oil gradually. Mix zest, juice and yogurt before the flour, baking powder and salt are folded in. Stopping when the streaks disappear reduces the risk of a tough crumb.

The 9-inch pan size and paper lining matter for cake height and release. A deeper, smaller pan would require a separately checked bake time.

Check the center crumb

The proposed forty-to-forty-five-minute bake is an estimate. Use a center skewer with no wet batter as the endpoint and note any doming or edge browning. Rest ten minutes in the pan, then cool further on the rack.

Glazing a hot cake can make the sugar layer dissolve into an uneven patch. If a thin drizzle runs straight off after cooling, the measured glaze may need another trial, not an unrecorded handful of sugar.

Serve and assess keeping quality

Serve plain to let the citrus and olive oil show; additional whipped cream or berries are optional and are not in the measured formula or image prompt. Cut eight slices only after the glaze sets.

No exact keeping time or freeze-thaw texture has been verified for this untested cake. Review room-temperature and refrigerated quality in an actual trial before adding make-ahead promises.

Orange cake questions

Will it taste strongly of olive oil?

Oil intensity depends on the bottle; use a mild fresh-tasting one in the working formula.

Can bottled orange juice replace fresh?

It has not been checked in this formula. Fresh zest and juice are the intended flavor pair.

When should I glaze?

After the cake cools on a rack, then allow the thin glaze to set before slicing.

Further reading and related Chefly recipes: Love and Lemons' lemon olive oil cake. These are relevant references and other dishes, not evidence that this proposed formula was tested.

Recipe-card handoff — preview, not a native plugin card

Orange Olive Oil Cake. Category: Cakes. 8 slices. Prep approximately 25 minutes; cooking approximately 45 minutes; additional cooling/chilling approximately 45 minutes; total approximately 115 minutes excluding preheat. Not kitchen-tested; nutrition not calculated.

Ingredients: 2 eggs Large eggs; 3/4 cup Granulated sugar; 1/2 cup Extra-virgin olive oil; 2 tablespoons Fresh orange zest; 1/2 cup Fresh orange juice; 1/4 cup Plain full-fat yogurt; 1.75 cups All-purpose flour; 1 1/2 teaspoons Baking powder; 1/4 teaspoon Fine salt; 3/4 cup Confectioners' sugar; 1 1/2 tablespoons Fresh orange juice, for glaze.

Instructions: Heat oven to 350°F. Line the bottom of a 9-inch round pan with parchment and lightly oil the sides. Whisk two eggs with 3/4 cup granulated sugar until combined and slightly thickened. Gradually whisk in 1/2 cup olive oil, 2 tbsp orange zest, 1/2 cup orange juice and 1/4 cup plain yogurt. Whisk 1 3/4 cups flour, 1 1/2 tsp baking powder and 1/4 tsp salt in a separate bowl. Fold dry ingredients into wet just until no flour streaks remain. Spread evenly in the prepared pan. Bake approximately 40–45 minutes until a skewer inserted in the center comes out without wet batter. Rest in the pan for ten minutes, then turn onto a rack and cool another approximately twenty minutes before glazing. Mix 3/4 cup confectioners' sugar with 1 1/2 tbsp orange juice. Drizzle thinly over the cooled cake and allow roughly fifteen minutes to set. Slice eight portions and record actual height, orange strength, bake time and glaze coverage in a kitchen trial.

Allergens: Wheat; Egg; Milk. Review packaged ingredients and cross-contact before serving.

Orange Olive Oil Cake

---

• Author: Leo Bennett
• Total Time: 115 minutes
• Yield: 8 servings 1x

Print Recipe

Pin Recipe

Description

One 9-inch orange olive oil cake cut into eight slices.

---

Ingredients

Scale 1x2x3x

• 2 eggs Large eggs
• 3/4 cup Granulated sugar
• 1/2 cup Extra-virgin olive oil
• 2 tablespoons Fresh orange zest
• 1/2 cup Fresh orange juice
• 1/4 cup Plain full-fat yogurt
• 1 3/4 cups All-purpose flour
• 1 1/2 teaspoons Baking powder
• 1/4 teaspoon Fine salt
• 3/4 cup Confectioners' sugar
• 1 1/2 tablespoons Fresh orange juice, for glaze

Cook Mode Prevent your screen from going dark

---

Instructions

1. Heat oven to 350°F. Line the bottom of a 9-inch round pan with parchment and lightly oil the sides. Whisk two eggs with 3/4 cup granulated sugar until combined and slightly thickened. Gradually whisk in 1/2 cup olive oil, 2 tbsp orange zest, 1/2 cup orange juice and 1/4 cup plain yogurt.
2. Whisk 1 3/4 cups flour, 1 1/2 tsp baking powder and 1/4 tsp salt in a separate bowl. Fold dry ingredients into wet just until no flour streaks remain. Spread evenly in the prepared pan.
3. Bake approximately 40–45 minutes until a skewer inserted in the center comes out without wet batter. Rest in the pan for ten minutes, then turn onto a rack and cool another approximately twenty minutes before glazing.
4. Mix 3/4 cup confectioners' sugar with 1 1/2 tbsp orange juice. Drizzle thinly over the cooled cake and allow roughly fifteen minutes to set. Slice eight portions and record actual height, orange strength, bake time and glaze coverage in a kitchen trial.

Notes

Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.

Additional chilling, resting or cooling time: 45 minutes, included in the total.

Untested estimate: approximately 40–45-minute bake, 30-minute cool and 15-minute glaze set; preheat excluded.

• Prep Time: 25 minutes
• Chilling, resting or cooling: 45 minutes
• Cook Time: 45 minutes
• Category: Cakes

Nutrition

• Serving Size: One eighth of a 9-inch round cake