Olive Oil Orange Cake
A moist, lightly sweet Italian cake made with extra-virgin olive oil and fresh orange zest and juice, yielding a tender crumb with bright citrus flavor. Naturally dairy-free and perfect with a dusting of powdered sugar.
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup granulated sugar
- 3 large eggs
- 2/3 cup extra-virgin olive oil
- 2 tbsp orange zest, finely grated
- 1/2 cup fresh orange juice
- 1 tsp vanilla extract
- 2 tbsp powdered sugar (for dusting)
Instructions
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1
Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
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2
In a medium bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt.
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3
In a large bowl, beat 3 large eggs and 1 cup granulated sugar together with a whisk or electric mixer for about 2 minutes until pale and slightly thickened.
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4
Whisk 2/3 cup extra-virgin olive oil, 1/2 cup fresh orange juice, 2 tbsp finely grated orange zest, and 1 tsp vanilla extract into the egg mixture until combined.
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5
Add the flour mixture to the wet ingredients and fold gently until just combined — do not overmix.
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6
Pour the batter into the prepared pan and bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean and the top is golden.
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7
Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
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8
Dust with 2 tbsp powdered sugar (for dusting) before serving.