Soft, fragrant, and full of fresh citrus flavor, this orange olive oil cake stays wonderfully tender thanks to olive oil and yogurt. A drizzle of orange glaze on top makes it perfect for dessert, breakfast or an afternoon coffee break.
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You can’t get much better than a country where cake for breakfast is completely acceptable and no one bats an eye! This orange olive oil cake is one of those easy Italian cakes that feels right at home on the kitchen counter, ready for a slice whenever the mood strikes.
In Italy, a simple homemade cake is often part of everyday life, whether it’s a classic ciambellone or another orange favorite like this Italian coconut orange cake or Italian orange cake. I love this recipe because it comes together in one bowl, is full of orange flavor and perfect when you want an everyday cake with a little something extra.Â
Why I Love This Orange Olive Oil Cake Recipe
- It is made in one bowl. This simple cake is as easy as whisking everything together and pouring it into the pan.
- It stays soft and moist. Olive oil and yogurt work together to give this cake a light texture that never feels too heavy.
- The orange flavor really stands out. With both orange zest in the cake and fresh orange juice in the glaze, it tastes bright, not flat or overly sweet.
Ingredient Notes
- Cake flour: Cake flour helps give this orange olive oil cake its soft, delicate texture. If you do not have any, you can make your own with all purpose flour and cornstarch.
- Baking powder and baking soda: These help the cake rise and keep it light.
- Salt: A little salt balances the sweetness and helps the orange flavor stand out.
- Orange zest: This is what gives the cake its fresh orange flavor.
- Greek yogurt: Adds moisture and helps keep the cake soft.
- Sugar: Sweetens the cake and blends beautifully with the orange zest.
- Olive oil: I prefer to use light olive oil in this cake because it keeps the texture moist without taking over the orange flavor. Extra virgin olive oil can taste a little too heavy.
- Eggs: Room temperature eggs mix more easily into the batter.
- Orange glaze: Powdered sugar and fresh orange juice make a simple glaze for the top of the cake.
How to Make Orange Olive Oil Cake
Whisk together the flour, baking powder, baking soda, salt, and orange zest in a large bowl. I like to start this way so the ingredients are evenly combined and the orange zest is nicely distributed throughout the cake.
Add the yogurt, sugar, light olive oil, and eggs, then mix until the batter is smooth and well combined. Since everything comes together in one bowl, this is the kind of cake that feels easy right from the start.
Pour the batter into a prepared cake pan or bundt pan and bake until a toothpick inserted in the center comes out clean or with a few crumbs attached. As it bakes, the orange flavor really comes through and makes the whole kitchen smell amazing.
Once the cake is cool, drizzle it with a simple orange glaze. I love the extra boost of orange it adds for the perfect finishing touch.
recipe tips
- Use room temperature ingredients. Take the orange, Greek yogurt, and eggs out of the fridge about 45 to 60 minutes before you start. They will help them blend more easily into the batter.
- Choose the pan that works best for you. I like using a bundt pan for this cake because it bakes beautifully and helps prevent the center from sinking but a regular cake pan works just as well.
- Do not overmix the batter. Once the wet ingredients are added, mix just until everything is combined. Overmixing can make the cake heavier instead of keeping it light and soft.
- Check the cake a little early. Every oven is a little different, so start checking for doneness a few minutes before the full baking time. A toothpick inserted in the center should come out clean or with a few crumbs attached.
- Make your own cake flour if needed. For every 1 cup of flour, remove 2 tablespoons and replace it with 2 tablespoons of cornstarch, then sift well before using.
Variations
- Make it lemon. Swap the orange zest and juice for lemon zest and lemon juice for a brighter lemon version of the cake and glaze.
- Add cardamom. A little ground cardamom adds a warm spiced note that pairs beautifully with the orange.
- Decorate with candied orange slices. For a prettier finish, garnish the cake with candied orange slices like the ones I use on my chocolate orange cake.
- Make it more decadent. Instead of the glaze, frost the cake with the mascarpone frosting from my vanilla birthday cake, swapping the lemon for orange.
Nothing better than a fast and easy cake that tastes amazing. I wanted to give it an extra boost of orange so I thought a simple powdered sugar glaze made with fresh squeezed orange juice would be perfect. Enjoy!
CAKE
- 1 cup + 1 tablespoon cake/pastry flour (133 grams total)
- 1½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 pinch salt
- zest 1 orange (room temperature)
- ½ cup + 1 tablespoon plain whole greek yogurt (room temperature) (140 grams total)
- ½ cup + 2 1/2 tablespoons granulated sugar (131 grams total)
- ½ cup olive oil (light olive oil)
- 2 large eggs (room temperature)
Room Temperature – remove from the fridge 45-60 minutes before using.
ORANGE GLAZE
- juice from 1/2 orange (or 1-2 tablespoons, depending on how thick you want the glaze)
- 2/3 cup powdered / icing sugar
CAKE
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In a large bowl or stand mixer, whisk together the flour, baking powder, baking soda, salt and zest, then add the yogurt, sugar, oil, egg and the dry ingredients, beat on medium speed until smooth and well combined.
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Pour into the prepared round cake pan and bake for approximately 30 minutes. Test with a tooth pick for doneness, if dry or a few crumbs attached then the cake is done. Let the cake cool in the pan about 15 -20 minutes then move to a wire rack to cool completely before glazing. Enjoy!
You could substitute the orange with lemon zest and lemon juice. Drizzle the cake with a lemon glaze instead. Or you could make it a citrus flavor and make half and half.
The cake should be stored in an airtight container or a covered cake dish. It will keep at room temperature for approximately 2-3 days if glazed. Longer and it should be refrigerated. It will last 4-5 days in the fridge. Bring to room temperature before serving.
The cake can also be frozen. Wrap the cooled cake tightly in plastic and place in a freezer safe bag or container. It will keep for up to three months in the freezer.
Store: Keep the cake in an airtight container or covered cake dish at room temperature for 2 to 3 days. For longer storage, refrigerate it for up to 4 to 5 days and bring to room temperature before serving.
Freeze: Wrap the cooled cake tightly in plastic wrap and place it in a freezer-safe bag or container. Freeze for up to 3 months.
Calories: 229kcal | Carbohydrates: 27g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 33mg | Sodium: 44mg | Potassium: 99mg | Sugar: 18g | Vitamin A: 45IU | Calcium: 44mg | Iron: 0.4mg
Updated from November 5, 2017.
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