Orange Olive Oil Cake

Amethyst · January 12, 2026, 11:23pm

Orange Olive Oil Cake

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 10

Ingredients:

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

Directions:

Pre-heat oven to 350°F/180°C. Grease and flour an 8-inch/20cm cake pan or bundt pan.
Cake:

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.

Pour into the prepared round cake pan and bake for approximately 30 minutes. Test with a toothpick for doneness; if dry or a few crumbs are 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!

Orange Glaze:

Mix together the juice and the powdered sugar, and add more sugar depending on how thick you want the glaze.

Notes:

To make cake/pastry flour, for every cup of all-purpose flour, remove two tablespoons and replace them with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times; this way, it is sure to be properly combined and lump-free. Cake flour in cakes will give you a very tender texture and fine crumb; it will also help the cake to rise.

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 it in a freezer-safe bag or container. It will keep for up to three months in the freezer.

Can you substitute with lemon?

Yes, 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.

What makes a cake fall?

There are a lot a reasons a cake may fall, but the most common ones are, your oven temperature is off, you can always check it with an oven thermometer to check. You open the oven door too early.

Once the batter is mixed, it should be baked; letting a cake batter sit too long can cause it to fall. The baking powder or baking soda usually starts acting immediately and will only last for a very short period of time; therefore, if the cake batter is left to stand before baking, then there is always a risk that the baking powder or soda will have expired by the time that the cake goes into the oven.

Your baking powder or soda has expired and is no longer active.

The pan size might not be the correct size; sometimes using a bundt pan will help.

How to Store a Homemade Cake:

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.

How to freeze the Olive Oil Cake:

The cake can also be frozen. Wrap the cooled cake tightly in plastic and place it in a freezer-safe bag or container. It will keep for up to three months in the freezer.

Nutritional Facts:

Recipe courtesy of An Italian in the Kitchen.com