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Sliced orange olive oil cake on a marble board with one wedge pulled out, showing a moist golden crumb and orange zest.

Soft Orange Olive Oil Cake with Fresh Orange Glaze

A one-bowl orange olive oil cake with a moist crumb, fresh citrus flavor, and a simple orange glaze poured on top while it's still warm.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Dessert
Cuisine: Mediterranean
Calories: 407
Ingredients Method Notes

Ingredients
  

Cake
  • 250 g all-purpose flour
  • 200 g granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tbsp orange zest from about 2 oranges
  • 3 eggs large; room temperature
  • 180 ml extra virgin olive oil
  • 100 g plain whole milk yogurt
  • 120 ml fresh orange juice
  • 1 tsp vanilla extract
Glaze
  • 100 g powdered sugar
  • 2 fresh orange juice to 3 tbsp; add slowly until pourable

Method
 

Make the batter
  1. Heat the oven to 175 C / 350 F. Grease a 23 cm / 9-inch round cake pan and line the bottom with parchment paper.
  2. In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt, and orange zest together.
  3. In another bowl, whisk the eggs, olive oil, yogurt, orange juice, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Whisk gently just until no streaks of flour remain, the batter will be thin.
  5. Pour the batter into the prepared pan and smooth the top with a spatula.
Bake and glaze
  1. Bake for 40 to 45 minutes, until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  2. Let the cake cool in the pan for 15 minutes, then run a knife around the edge and turn it out onto a wire rack.
  3. While the cake cools, whisk the powdered sugar with the orange juice, 1 tablespoon at a time, until you get a pourable glaze.
  4. Poke a few holes in the top of the warm cake with a skewer, then pour the glaze over the top and let it soak in.
  5. Slice and serve warm or at room temperature.

Notes

  • Use room temperature eggs and yogurt for a smoother batter.
  • Don't overmix once the flour goes in, or the cake gets dense.
  • Check the cake at 40 minutes since ovens vary.
  • Poke holes in the warm cake so the glaze soaks in.