Moist Orange Olive Oil Cake

This tender snacking cake brings the sunny Mediterranean to your kitchen with rich extra virgin olive oil and fragrant citrus zest. It is a one-bowl wonder that stays moist for days and needs nothing more than a dusting of sugar.

Prep Time 20

Cook Time 30

Total Time 50

Equipment

8-inch round pan
Parchment Paper
large bowl
Electric Mixer
Whisk

Ingredients

Instructions

Prep the pan and build the orange aroma

Heat the oven to 350°F, then grease an 8-inch round pan and line it with parchment so the cake lifts out without a fight. Press the parchment flat so the edges don’t curl into the batter.
In a large bowl, rub the 1 tablespoon grated orange zest into the 2/3 cup sugar using your fingertips. Continue until the mixture looks like damp sand and smells intensely like fresh orange peel.

Whip, emulsify, then bring it together gently

Add the 2 large eggs to the bowl and beat on high speed for 3 minutes until the mixture turns pale and foamy, like a light lemon-colored cloud.
With the mixer running, gradually add the orange-scented sugar and beat until the batter thickens, looks glossy, and falls in a slow ribbon.
Slowly beat in the 1/2 cup extra virgin olive oil, then the 1/3 cup 2% milk and 3 tablespoons orange juice until the batter is smooth and satiny.
In a separate bowl, whisk together the 1 cup all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt. Gently fold this dry mix into the wet batter just until no dry streaks remain.

Bake, cool, and finish with a snowy top

Scrape the batter into the prepared pan and smooth the surface. Tap the pan lightly on the counter to remove any large air bubbles.
Bake for 30-35 minutes, until the top is golden and the cake springs back when touched lightly. A toothpick inserted in the center should come out clean.
Allow the cake to cool completely in the pan. Once cool, lift it out, peel away the parchment, and dust with Confectioners' sugar before serving.

Notes

Zesting Tip: Zest only the bright orange outer layer, because the white pith underneath tastes bitter and can dull the flavor.

Temperature Matters: Use room temperature eggs and milk to help them blend more smoothly with the oil for a silkier batter.

Flavor Infusion: Rubbing the zest into the sugar infuses the crystals with aromatic oils, ensuring the fragrance hits first followed by the flavor.

Storage: Store at room temperature in an airtight container for 3-4 days; the olive oil helps the crumb stay soft.

Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Keyword Citrus Cake, Olive Oil Cake, orange olive oil cake, snacking cake

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