Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
One of my fondest childhood memories is sitting in my grandmother’s sunlit kitchen while she baked. The smell of citrus mingling with sugar and olive oil always felt like pure magic. That memory inspired this Orange Olive Oil Cake a simple, comforting dessert that fills your kitchen with warmth and your heart with nostalgia. I still make it on cozy Sunday afternoons or whenever I want to treat my family to something special.
This Orange Olive Oil Cake is moist, fragrant, and tender, with just the right hint of olive oil that makes each bite silky smooth. The citrus notes dance on your tongue, and the cake’s light crumb makes it feel indulgent without being heavy. Over the years, I’ve made countless variations, adding a sprinkle of almond flour or a drizzle of glaze, but the classic version remains my absolute favorite. Today, I’ll share my tried-and-true method so you can recreate this little slice of happiness in your own home.
Why I Love Making This Recipe
There’s something magical about a cake that doesn’t need butter or complicated techniques to shine. The Orange Olive Oil Cake reminds me that good food doesn’t have to be fussy. It’s quick to mix, forgiving, and always turns out beautifully.
I love that this cake is versatile. You can enjoy it for breakfast with a cup of tea, serve it as an afternoon treat for friends, or dress it up with whipped cream and fresh berries for dessert. The citrus aroma fills the kitchen, making it feel cozy and inviting. Every time I bake it, I feel like I’m passing on a little piece of warmth and comfort exactly what cooking is about.
Ingredients & Little Kitchen Secrets
Here’s what you’ll need for this Orange Olive Oil Cake:
- 250ml extra virgin olive oil
- 200g caster sugar
- 3 large eggs, at room temperature
- Zest of 2 large oranges
- 250g plain flour
- 2 tsp baking powder
- ½ tsp salt
- 120ml fresh orange juice
- 1 tsp vanilla extract
- Optional: 50g almond flour for extra tenderness
Little kitchen secrets:
- Using room temperature eggs helps the batter emulsify better, giving the cake a lighter texture.
- Freshly squeezed orange juice and zest give the cake a vibrant, natural flavor that canned juice can’t match.
- Drizzle a simple orange glaze over the cooled cake to make it extra special.
How I Make It, Step by Step
- Preheat your oven to 180°C (350°F) and grease a 9-inch round cake tin. Line it with parchment paper for easy removal.
- In a large bowl, whisk together the eggs, sugar, orange zest, and vanilla extract until pale and fluffy this usually takes about 3–4 minutes.
- Slowly drizzle in the olive oil while continuing to whisk. This step creates a silky, cohesive batter.
- In a separate bowl, sift together the flour, baking powder, salt, and almond flour (if using).
- Gently fold the dry ingredients into the wet mixture in two additions, alternating with the orange juice. Be careful not to overmix; fold until just combined.
- Pour the batter into your prepared tin and smooth the top with a spatula.
- Bake for 35–40 minutes, or until a skewer inserted into the center comes out clean.
- Let the cake cool in the tin for 10 minutes, then transfer to a wire rack. Optional: drizzle with an orange glaze while slightly warm.
How I Serve It at Home
I love serving this cake in a cozy, relaxed setting. Sometimes I dust it lightly with icing sugar and serve it with a small pot of whipped cream. Other times, a few fresh orange slices or berries make it look bright and inviting.
My favorite way? Slice it thick, pour a little strong tea into my favorite mug, and enjoy it in the sunshine streaming through my kitchen window. My family often joins me, and those moments sharing food and stories — are what make this recipe so special.
Storage, Reheating & Make-Ahead Tips
- Storage: Keep the cake in an airtight container at room temperature for up to 3 days.
- Refrigeration: You can refrigerate for up to 5 days, but bring it to room temperature before serving.
- Freezing: Wrap individual slices in plastic wrap and freeze for up to 1 month. Thaw overnight in the fridge.
- Reheating: Warm slices in the microwave for 10–15 seconds to bring back that fresh-from-the-oven feeling.
Pro tip: The flavor develops even more after a day or two, so don’t be afraid to make it ahead of time.
100-Word Short Version
My Orange Olive Oil Cake is a simple, comforting treat perfect for any occasion. With a moist, tender crumb and a fragrant citrus aroma, it’s easy to make yet feels indulgent. I whisk together eggs, sugar, olive oil, orange zest, and vanilla, fold in flour and orange juice, then bake until golden. Serve it warm with whipped cream, fresh berries, or simply dusted with sugar. This cake brings warmth to any kitchen, making it perfect for family gatherings or quiet afternoons. Its light texture, vibrant flavor, and ease of preparation make it one of my favorite recipes.
Recipe Card Section (Before Conclusion)
⏱️ Time
- Prep: 15 min
- Cook: 40 min
- Total: 55 min
📝 Notes
- Use room temperature eggs for lighter texture.
- Fresh orange juice enhances flavor.
- Cake can be served plain, dusted, or with whipped cream and berries.
- Store in airtight container up to 3 days, freeze slices up to 1 month.
🍽️ Nutrition (per slice, approx.)
Calories: 280 kcal 🍊 Sugar: 18g 🍊 Fat: 18g 🍊 Saturated Fat: 3g 🍊 Carbs: 25g 🍊 Protein: 4g
Orange Olive Oil Cake
- Prep Time: 15 min
- Cook Time: 40 min
- Total Time: 55 min
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
My Orange Olive Oil Cake is a moist, tender, and fragrant dessert with vibrant citrus flavor. Perfect for breakfast, tea, or dessert, this cake is easy to make and always brings warmth to the kitchen.
Ingredients
- 250ml extra virgin olive oil
- 200g caster sugar
- 3 large eggs, room temperature
- Zest of 2 large oranges
- 250g plain flour
- 2 tsp baking powder
- ½ tsp salt
- 120ml fresh orange juice
- 1 tsp vanilla extract
- Optional: 50g almond flour
Instructions
- Preheat oven to 180°C (350°F) and prepare a 9-inch round cake tin.
- Whisk eggs, sugar, orange zest, and vanilla until pale and fluffy.
- Slowly whisk in olive oil until smooth.
- Sift flour, baking powder, salt, and almond flour. Fold into wet mixture alternately with orange juice.
- Pour batter into tin and smooth top.
- Bake 35–40 minutes until skewer comes out clean.
- Cool 10 minutes in tin, then transfer to wire rack. Optional: drizzle with glaze.
Notes
Use room temperature eggs for lighter texture. Fresh orange juice enhances flavor. Cake can be served plain, dusted, or with whipped cream and berries. Store in airtight container up to 3 days, freeze slices up to 1 month.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Conclusion
Baking my Orange Olive Oil Cake always brings back those warm, sunlit kitchen memories of my childhood. Every slice is a gentle reminder that cooking is about more than food it’s about creating moments, sharing joy, and making memories with loved ones. I hope this recipe fills your home with warmth and your heart with happiness. Gather your family, pour a cup of tea, and let the comforting aroma of this cake bring you together it’s my little gift to you from my kitchen to yours.