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California Orange Olive Oil Cake With Orange Glaze

A light and tasty orange cake, made moist and fruity with the addition of olive oil.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 9 servings
Author Jeanne Fratello, adapted from The Splendid Table

Ingredients

  • Olive oil and flour for prepping the pan
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 2/3 cup fresh-squeezed orange juice
  • 2 teaspoons grated orange zest
  • 2/3 cup olive oil We used California Olive Ranch Extra Virgin Olive Oil
  • Loose powdered sugar for dusting
  • Optional: Orange Glaze
  • 1/4 cup fresh-squeezed orange juice
  • 1 1/4 cup powdered sugar

Instructions

  1. Preheat the oven to 350 degrees. Lightly grease and flour a 9" square pan with the olive oil and flour. Shake out the excess flour, and set the pan aside.
  2. Place the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl and whisk to combine. Crack the eggs into the bowl and stir to break the yolks, then add the orange juice, zest, and olive oil. Mix with a wooden spoon until well combined, 60 to 70 strokes, or mix with an electric mixer on medium speed until smooth and combined, 1 to 2 minutes.
  3. Turn the batter into the prepared pan, place the pan in the oven, and bake until the cake is well browned and the top springs back when lightly pressed with a finger, 38 to 42 minutes.
  4. Remove the pan from the oven. Let the cake rest on a wire rack for 20 minutes. Run a knife around the edges, gently pop it out of the pan, and let it rest on the rack until cool, 30 minutes more.
  5. To serve, dust with powdered sugar; or for a sweeter cake, drizzle with Orange Glaze: Combine 1/4 cup orange juice with 1 1/4 cups powdered sugar, whisk until the mixture is smooth. Drizzle over the cake or over individual servings as desired.