There’s something about that moment when the afternoon quiet settles in, and suddenly you find yourself craving something sweet but light. This Moist Orange Olive Oil Cake fits that craving perfectly—a tender crumb with the bright, fresh punch of citrus that feels like a little sunshine on your plate. It’s the kind of cake that invites you to pause, take a breath, and enjoy a simple yet satisfying treat.
I remember the first time I baked this cake. The aroma of orange zest and olive oil filled my kitchen, wrapping around me like a warm hug. As I sliced into the still-warm cake, the crumb was so moist it almost melted in my mouth. The subtle fruity notes lingered long after the last bite, making me wish I’d baked two. It’s a cake that feels both familiar and a little special—like a moment stolen from a busy day just for yourself.
- Light and tender texture that stays moist for days
- The natural citrus flavor brightens every bite
- Olive oil adds a subtle richness without heaviness
- Versatile enough for dessert or a midday pick-me-up
- Simple ingredients come together quickly for an easy bake
If you’re worried about olive oil overpowering the flavor, don’t be—the orange zest and juice balance it beautifully. Plus, it keeps the cake wonderfully moist without needing butter. This cake has quickly become a favorite for sharing or savoring solo with a cup of tea.
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Moist Orange Olive Oil Cake
- Total Time: 55 minutes
- Yield: 8 1x
Description
A tender and moist orange olive oil cake bursting with fresh citrus flavor and a delicate crumb. Perfect for dessert or an afternoon treat.
Ingredients
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
1/2 cup extra virgin olive oil
3/4 cup freshly squeezed orange juice
1 tablespoon finely grated orange zest
1 teaspoon pure vanilla extract
1/2 cup plain Greek yogurt
Instructions
Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the eggs and granulated sugar together with a hand mixer or whisk until pale and slightly thickened, about 2-3 minutes.
Gradually add the olive oil in a slow stream while continuing to beat the eggs and sugar mixture.
Add the orange juice, orange zest, and vanilla extract to the wet ingredients and mix until combined.
Add half of the dry ingredients to the wet ingredients and gently fold in using a spatula.
Add the Greek yogurt and fold it in until just combined.
Add the remaining dry ingredients and fold gently until the batter is smooth and uniform, being careful not to overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 38-42 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes.
Run a knife around the edges and invert the cake onto a wire rack to cool completely before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
FAQ
Can I use a different type of oil? Extra virgin olive oil gives this cake its signature flavor, but you can substitute with a mild-flavored oil if needed, though it will change the taste slightly.
How do I store leftovers? Keep the cake in an airtight container at room temperature for up to three days. For longer storage, refrigeration or freezing works well—just wrap tightly to preserve moisture.
Is the cake very sweet? It has a balanced sweetness that highlights the orange flavor without being overpowering, making it perfect for those who prefer a lighter dessert.
If you’re ready to enjoy a slice of bright, moist cake that brings a little joy to any afternoon, this recipe is waiting for you to try.