Olive Oil Orange Cake

Name: Olive Oil Orange Cake
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 8 servings
Cuisine: Italian
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)

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.

65 minMediumServes 8320 cal/serving

ItalianDessertOvenMediterraneanVegetarianDairy-FreeNut-FreeLow-SodiumPork-FreeNightshade-Free

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

1

Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2

In a medium bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt.
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.
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.
5

Add the flour mixture to the wet ingredients and fold gently until just combined - do not overmix.
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.
7

Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
8

Dust with 2 tbsp powdered sugar (for dusting) before serving.

Questions

Can I make Olive Oil Orange Cake gluten-free?

Yes. The gluten in this entry is 2 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Can I make Olive Oil Orange Cake ahead?

Yes, it takes well to being made ahead. Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Olive Oil Orange Cake?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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