Olive Oil Orange Cake
This Olive Oil Orange Cake is bursting with bright citrus flavor and a moist, tender crumb. Perfect for any occasion and delightfully easy to make!
Equipment
- Mixing Bowls
- Whisk
- Measuring cups and spoons
- 9-inch Round Cake Pan
- Cooling rack
- Sifter
Ingredients
- 1 cup extra-virgin olive oil
- 3 large eggs
- 1 cup whole milk
- 1 tablespoon grated orange zest
- 0.5 cup freshly squeezed orange juice
- 0.25 cup Grand Marnier or substitute with orange juice for a non-alcoholic version
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon kosher salt or to taste
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- Confectioners' sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and grease your 9-inch round cake pan with a little olive oil or cooking spray.
- In a large mixing bowl, whisk together the extra-virgin olive oil, eggs, whole milk, grated orange zest, freshly squeezed orange juice, and Grand Marnier (if using) until smooth.
- In another bowl, sift together the all-purpose flour, granulated sugar, kosher salt, baking powder, and baking soda.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean and the cake is golden brown.
- Allow the cake to cool in the pan for about 10 minutes, then transfer to a cooling rack to cool completely.
- Once cool, dust the top with confectioners' sugar. Slice and serve.
Notes
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freeze wrapped cake for up to 3 months for longer storage.
- Warm the cake in a 350°F oven for 10-15 minutes to serve warm.
- Substitute Grand Marnier with orange juice or extract for a non-alcoholic version.
- Add nuts or chocolate chips for extra flavor, but adjust moisture accordingly.