Orange Olive Oil Cake – A Sunny Slice of Mediterranean Magic

Bright, moist, and bursting with citrus flavor, this easy orange olive oil cake is the perfect lemony dessert for brunch, Mother’s Day

This isn’t your average lemon loaf or overly sweet orange cake. This is the kind of citrus-kissed, nutty, gluten-free goodness you serve at a Mother’s Day brunch and immediately have three aunts asking for the recipe.

This cake is rich without being heavy,

It’s got that golden glow, a soft crumb that almost melts, and a tangy lemon glaze to seal the deal. Made with all purpose flour, olive oil, and fresh oranges, this cake is rich without being heavy, and simple without being boring.

Prep Time: 15 minutes
Cook Time: 45–50 minutes
Servings Yield: 8–10 slices (depending on thickness)

Ready to make something bright, breezy, and brunch-table ready?

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🍊 Ingredients

Dry Ingredients:

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

Wet Ingredients:

• 3 large eggs
• ¾ cup sugar (you can use coconut sugar for a richer flavor)
• ½ cup extra virgin olive oil ( optional - cardamom olive oil! )
• ¾ cup fresh orange juice (from about 2–3 oranges)
• Zest of 1 large orange
• 1 teaspoon vanilla extract
• Optional: 2 tablespoon orange liqueur (like Grand Marnier)

For Finishing:

• Powdered sugar, for dusting
• Optional: lemon glaze (mix powdered sugar + lemon juice)

NOTE:

you can replace the extra virgin olive oil with cardamom olive oil! Doing so will add a lovely, aromatic twist to the cake, enhancing the citrus flavor with a hint of warm spice.

Just keep in mind that cardamom has a stronger flavor, so it will infuse the cake with that distinctive spice. If you like cardamom, this could be a fantastic variation! You might even consider adding a little more zest or a dash of cinnamon to enhance the spiced vibe.

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🥄 Instructions

🥄 Step-by-Step: How to Make Orange Olive Oil Cake

1. Preheat & Prep

Preheat oven to 350°F (175°C). Grease a 9-inch springform pan or line a round cake pan with parchment paper. (You can use a loaf pan, but baking time will increase slightly.)

👉 Pro Tip: If your olive oil is super peppery, opt for a milder version so the citrus flavor shines.

2. Mix Dry Ingredients

In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

3. Beat Eggs & Sugar

In another bowl, whisk the eggs and sugar until pale and slightly frothy—about 2 minutes by hand, or 1 minute with a hand mixer.

4. Add Wet Ingredients

To the egg mixture, add olive oil, orange juice, zest, vanilla extract, and orange liqueur (if using). Whisk until well combined.

5. Combine Wet and Dry

Gradually stir in the dry ingredients, mixing until just incorporated. Don’t overmix—we want a tender crumb, not a workout.

6. Bake

Pour batter into prepared pan. Bake for 35–40 minutes, or until a toothpick comes out clean. Let cool for 15 minutes before removing from the pan.

7. Finishing Touches

Dust with powdered sugar or drizzle with lemon glaze if you’re feeling extra. Serve with whipped cream, yogurt, or citrus segments.

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fork. Let it set before slicing.

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🍴 Serving Suggestions

• Serve with fresh berries, lightly whipped cream, or coconut yogurt.
• This cake pairs beautifully with chamomile tea, Earl Grey, or Prosecco if you’re feeling festive.
• Make it brunch-ready with a platter of fruit, cheese, and herbaceous tea.

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🛠️ Common Mistakes & Tips

• Use room temp eggs: Cold eggs can make the batter seize or bake unevenly.
• Let it cool completely before glazing: Otherwise, the glaze will melt right off.
• Want more lift? Fold in 1 extra whipped egg white just before baking.

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🍋 Ingredient Variations

• Vegan Option: Replace eggs with flax eggs (3 tablespoon ground flaxseed + 9 tablespoon water). The cake will be softer and denser, but still flavorful.
• Lemon Cake: Replace orange juice with lemon juice, and add 1 tablespoon poppy seeds for a lemon poppyseed vibe.
• Citrus-Herb Cake: Add 1 teaspoon of chopped fresh rosemary or thyme to the batter for a rustic, aromatic flavor.

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❓FAQs

Q: Can I make this ahead?
Yes! Bake the cake a day ahead and glaze just before serving.

Q: Can I freeze it?
Definitely. Slice and freeze individual pieces wrapped in parchment and foil for up to 2 months.

Q: My cake cracked—what happened?
Overbaking or a slightly hot oven may cause surface cracks. No biggie—glaze hides everything.

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Other Cake recipes for you..

Orange lemon yogurt cake >  This one-of-a-kind dessert combines the smooth sweetness of yogurt and the tartness of citrus
The Lemon Poppy Seed Bundt Cake >  a deliciously moist cake that isn't overly sweet thanks to the yummy combination of lemons and poppy seeds.
 Flourless chocolate cake > Perfectly fudgy and easy to make, it’s a dessert lover’s dream.

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