Zesty Orange Olive Oil Cake
Brighten up your dessert table with this Zesty Orange Olive Oil Cake, a Mediterranean-inspired masterpiece that’s both simple and sophisticated. This moist and flavorful cake combines the fruity richness of extra virgin olive oil with the vibrant tang of freshly squeezed orange juice and aromatic orange zest. The result is a delicately sweet treat with a tender crumb and a citrusy kick in every bite. Perfectly balanced with a touch of vanilla and crowned with a light dusting of powdered sugar, this cake is an effortlessly elegant choice for breakfast, brunch, or dessert. Made in just under an hour with pantry staples, this showstopper pairs beautifully with a dollop of whipped cream or Greek yogurt for added indulgence. Try this one-bowl wonder today and savor the zesty allure of Mediterranean flavors!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 2 tablespoons Orange zest
- 3 large Eggs
- 0.5 cup Freshly squeezed orange juice
- 0.5 cup Whole milk
- 0.75 cup Extra virgin olive oil
- 2 teaspoons Vanilla extract
- 2 tablespoons Powdered sugar (for dusting)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and orange zest until evenly combined.
In a separate medium bowl, whisk the eggs until light and slightly frothy. Add the orange juice, whole milk, olive oil, and vanilla extract, and whisk until smooth.
Gradually pour the wet ingredients into the dry ingredients, stirring gently with a whisk or spatula until just combined. Avoid overmixing to ensure a tender cake.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely.
Once the cake has cooled, dust the top with powdered sugar for a decorative finish.
Slice and serve as is, or pair with whipped cream or a dollop of Greek yogurt for added indulgence.
Nutrition Facts
Calories |
3531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.3 g | 243% | |
| Saturated Fat | 31.3 g | 156% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 573 mg | 191% | |
| Sodium | 2343 mg | 102% | |
| Total Carbohydrate | 427.9 g | 156% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 234.4 g | ||
| Protein | 48.9 g | 98% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 301 mg | 23% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 966 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
