How to Make an Easy Olive Oil & Orange Cake - Moist, Fragrant & Perfectly Sweet! | The Frugal Chef

Olive Oil & Orange Cake - Moist, Fragrant & Perfectly Sweet!
Olive oil cake is the perfect balance of simplicity and sophistication, delivering a moist, tender crumb with a subtle fruity richness that only high-quality olive oil can provide. Unlike traditional butter-based cakes, this Mediterranean-inspired treat stays incredibly soft for days, making it an ideal make-ahead dessert. With hints of citrus and a delicate sweetness, it’s a cake that feels both rustic and elegant—perfect for afternoon tea, a special occasion, or just because. Whether you enjoy it plain, dusted with powdered sugar, or drizzled with a bright citrus glaze, this olive oil cake is sure to impress with every bite.

👇 Full recipe below! 👇

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Olive Oil Cake (10-inch Pan)
Moist, fluffy, and delicately citrusy

Ingredients
🟢 Dry Ingredients:
2 ¼ cups (290g) all-purpose flour
1 ¾ teaspoons baking powder
¾ teaspoon baking soda
½ teaspoon salt

🟡 Wet Ingredients:
4 large eggs
1 ¼ cups (250g) granulated sugar
⅞ cup (210ml) extra virgin olive oil (fruity, high-quality)
1 cup (240ml) whole milk (or buttermilk for tanginess)
2 ½ teaspoons vanilla extract
Zest of 1 ½ lemons (or oranges for a sweeter note)
⅓ cup (80ml) fresh lemon or orange juice

🟠 Optional Toppings:
Powdered sugar for dusting
Whipped cream or Greek yogurt
Fresh berries

Instructions
1️⃣ Preheat & Prepare the Pan
Preheat oven to 350°F (175°C).
Grease a 10-inch (25 cm) round cake pan and line it with parchment paper.
2️⃣ Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3️⃣ Whisk the Wet Ingredients
In a large bowl, whisk the eggs and sugar until pale and slightly thickened.
Slowly stream in the olive oil while whisking continuously.
Add the milk, vanilla extract, lemon zest, and lemon juice, and whisk until smooth.
4️⃣ Combine & Bake
Gently fold the dry ingredients into the wet mixture, stirring just until no dry streaks remain.
Pour the batter into the prepared pan and smooth the top.
Bake for 42-48 minutes, or until a toothpick inserted in the center comes out clean.
5️⃣ Cool & Serve
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Dust with powdered sugar before serving.

Music courtesy of Artlist - Louis Adrien - Skip Little Jimmy

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