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orange olive oil cake on a white cake stand, dusted with powdered sugar and decorated with lemon zest. cake has a beautiful golden color. Oranges placed on the side, olive oil bottle in the back. Cake is sliced and a spatula is pulling out a slice revealing the moist, tender interior

ORANGE OLIVE OIL CAKE RECIPE


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5 from 5 reviews

  • Author: Zoha
  • Total Time: 1 hour
  • Yield: 10-12 servings

Description

This delicious, tender, moist and citrusy cake comes together in just 1 bowl with less than 10 minutes of work!


Ingredients

Wet ingredients:

  • 3/4 cup olive oil (160g)
  • 1/2 cup milk (120g)
  • 1/2 cup sour cream (120g)
  • 3 large eggs
  • Zest of 1 large orange
  • 1/2 cup freshly squeezed juice (120g)
  • 1 tsp vanilla

Dry ingredients:

  • 1 1/4 cup granulated sugar (275g) + more to sprinkle on top
  • 1 2/3 cups all purpose flour (220g)
  • 1/4 cup cornstarch (33g)
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • Powdered sugar to garnish

Instructions

  • Pre-heat oven to 350F (conventional) and line a 9" springform pan (or a 9x3" round pan) with parchment paper
  • In a large bowl, add all the wet ingredients along with the orange zest. Whisk until combined
  • Add the sugar and whisk again for 1 minute
  • Sift in all the remaining dry ingredients, and use a rubber spatula to gently fold until the ingredients are combined and no lumps of flour remain. Do not overmix
  • Pour the batter into the prepared pan, and sprinkle over some more sugar on top (optional)
  • Bake for ~50-55 minutes until a toothpick inserted in the middle of the cake comes out with moist crumbs attached
  • Let the cake cool for 20 minutes, then remove from the pan
  • Dust with powdered sugar, and serve!
  • Prep Time: 10 min
  • Cook Time: 50 min
  • Category: Dessert
  • Cuisine: American