This Glazed Orange Olive Oil Cake is a surprisingly simple and incredibly flavorful easy cake recipe that will impress everyone. You’ll love how the bright orange zest and rich olive oil create a moist, tender crumb with a delightful citrus glaze.
Key Ingredients & Substitutions:
- All-purpose flour: You can substitute with a 1:1 gluten-free baking blend for a gluten-free option.
- Granulated sugar: White sugar is best here, but you can use an unrefined cane sugar if preferred.
- Extra virgin olive oil: Choose a good quality, mild-flavored olive oil for the best results. Do not substitute with other oils.
- Oranges: Both the zest and juice are crucial. Navel or Valencia oranges work well.
- Eggs: No substitutes for eggs in this recipe.
- Baking powder & Baking soda: Essential leavening agents.
- Milk: Any dairy or non-dairy milk (almond, soy, oat) will work.
Ingredients:
For the Cake:
- 1 ½ cups (190g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (150g) granulated sugar
- 2 large eggs
- ¾ cup (180ml) extra virgin olive oil
- ½ cup (120ml) milk
- Zest of 1 large orange
- 2 tablespoons fresh orange juice
For the Glaze:
- 1 cup (120g) powdered sugar
- 2-3 tablespoons fresh orange juice
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Servings: 8-10
- Tools Needed: 9-inch round cake pan, mixing bowls, whisk, spatula.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9-inch round cake pan, ensuring all surfaces are covered. This step prevents sticking, making removal easy.
2. Whisk Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Make sure there are no lumps. Set this bowl aside for later.
3. Combine Wet Ingredients
In a large bowl, whisk together the granulated sugar and eggs until light and fluffy. Gradually stream in the olive oil, whisking constantly until fully incorporated. Stir in the milk, orange zest, and orange juice.
4. Mix Wet and Dry
Add the dry ingredients to the wet ingredients in three additions, mixing gently with a spatula after each addition until just combined. Be careful not to overmix, as this can lead to a tough cake. A few lumps are fine.
5. Bake the Cake
Pour the batter into your prepared cake pan. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The cake will be golden brown.
6. Cool the Cake
Let the cake cool in the pan on a wire rack for 10 minutes. Then, carefully invert it onto the wire rack to cool completely. This prevents the cake from becoming soggy.
7. Make the Glaze
While the cake cools, whisk together the powdered sugar and orange juice in a small bowl until smooth. If the glaze is too thick, add a tiny bit more juice; if too thin, add a little more powdered sugar.
8. Glaze and Serve
Once the cake is completely cool, drizzle the orange glaze evenly over the top. Allow the glaze to set for a few minutes before slicing and serving this easy cake recipe.
Variation Ideas:
- Add ½ cup of dried cranberries or chopped nuts (like pistachios) to the batter for extra texture.
- For an even more intense orange flavor, add a ½ teaspoon of orange extract to the cake batter.
- Instead of a simple glaze, you can dust the cooled cake with powdered sugar.
Storage Instructions:
Store leftover Glazed Orange Olive Oil Cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to 5 days. For best results, allow it to come to room temperature before serving.
Frequently Asked Questions (FAQ):
Q: Can I use regular vegetable oil instead of olive oil?
A: While you can, it’s not recommended. The olive oil contributes significantly to the unique flavor and moist texture of this easy cake recipe.
Q: My cake turned out dry. What went wrong?
A: This usually happens from overmixing the batter or overbaking. Mix just until combined and check for doneness at the earliest recommended baking time.
Q: Can I make this cake ahead of time?
A: Yes, you can bake the cake a day in advance and store it at room temperature. Glaze it just before serving for the best appearance.
Q: How do I zest an orange?
A: Use a fine grater or microplane to gently rub the orange peel, avoiding the white pith underneath, which can be bitter.
Q: Can I freeze this cake?
A: You can freeze the unglazed cake for up to 2 months. Wrap it tightly in plastic wrap and then foil. Thaw at room temperature and then apply the glaze.