Orange Olive Oil Cake
September 7, 2026
Sometimes the simplest bakes make the biggest impression. My daughter Grace made this absolute beauty of an Orange Olive Oil Cake, and it is everything a weeknight or weekend treat should be: wildly moist, packed with bright citrus, and dangerously easy to throw together. Using olive oil instead of butter gives it a soft, rich texture that actually gets better as it sits. Serve it plain with a light dusting of powdered sugar or a dollop of crème fraîche.
- Prep: 20 mins
- Cook: 30 mins
- Yields: 10 Servings
Directions
1Preheat oven to 350°. Line a greased 8-in. round baking pan with parchment. In a large bowl, beat eggs on high speed for 3 minutes. Gradually add sugar, beating until thickened. Gradually beat in oil. Beat in milk, orange zest, and orange juice.
2In another bowl, whisk flour, baking powder and salt; fold into egg mixture. Transfer batter to prepared pan, spreading evenly. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool completely in pan before removing; remove parchment. Dust with confectioners' sugar.
Recipe from Taste of Home.
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