This is one of the oldest recipe and my go-to cake when I am out of butter or do not want to use it. It is a flavorful orange cake that uses olive oil and yogurt for that extra moistness. The syrup and glaze adds an extra level of moisture and sweetness and is optional. Moreover this can be made in a food processor and is an amazing one bowl type of recipe.
Why you should make this recipe?
When someone is coming on a short notice for a tea, this is the cake I usually go for.
I usually do not have anything readymade to serve with coffee or tea so this is usually baking when the door bell rings and is ready by the time of serving – a little warm, which is amazing. Plus the home smells great. Carrot cake is another favorite one bowl recipe of mine that also uses oil. You can find the recipe here.
And if you love baking with citrus fruits, this Lemon one bowl cake you could try next.
“My friends loved the cake and more than half is gone, it felt so moist, so light, perfect texture, my niece tried orange cake today and they absolutely loved it”
Sania Imam
Recipe at a glance
For the Cake
Eggs – room temperature
Sour Cream/Yogurt – full fat, room temperature
Olive Oil – better the quality, greater the taste payoff
Dry Ingredients – Flour, salt, baking powder
Sugar – granulated
Flavorings – Vanilla, zest of oranges
For Syrup
Freshly squeezed orange juice
Sugar – granulated
For Glaze
Freshly squeezed orange juice
Icing/Confectioner’s/Powdered Sugar
Step by step process
FAQs
Substitutions and Variations
You can skip the glaze and syrup or choose one.
You can use other vegetable oil in place of olive oil.
Serving Suggestions
This cake can be served at room temperature or slightly warm.
Storage and Make ahead
This individual slices can be wrapped and stored in freezer for lunch box treat.
The cake can be kept at room temperature covered for up to 3 days.
Orange Olive Oil Cake Recipe
Yield: 1 loaf cake
Orange Glaze Cake
A moist citrus loaf cake – perfect with a cup of evening tea
Prep Time
20 minutes
Cook Time
1 hour
Additional Time
30 minutes
Total Time
1 hour 50 minutes
Ingredients
- 3 Eggs
- 1 cup Sour Cream or Yogurt*
- 1/2 cup Olive Oil**
- 1 cup granulated sugar
- 1 teaspoon vanilla
- zest of 2 oranges
- 1 1/2 cup Flour
- 2 teaspoon baking powder
- 1/4 teaspoon salt
For the Soaking Syrup
- 1/2 cup orange juice
- 1 tablespoon sugar
For the Orange Glaze
- 1 cup Icing Sugar
- 2 tablespoon Orange Juice
Instructions
- Do this properly since the cake has no butter and it might get stick.
- Place a parchment or baking paper at the bottom to be sure that it doesn’t stick.
- Add all ingredients in a food processor except flour and process until mixed well.
- Add in flour and pulse gently until just mixed.
Alternately, you can repeat the above process with a hand-beater. - Pour the batter in prepared pan and level it.
Bake for about at 325 F for approximately 40-45 minutes until a toothpick comes out clean. - Wait for 10 minutes before turning it out on the plate.
For the Syrup
- Heat both together until sugar is dissolved for about 5 minutes and the syrup is clear.
- Cool it and pour over warm cake to soak.
For the Orange Glaze
- Mix together powdered sugar and juice until uniform glaze is obtained. Don’t thin it out, just warm it slightly if its too thick.
Syrup and Glaze are optional, use glaze if you have to choose one.
For the Cake
1. Prepare a loaf pan, 8×3 inches is recommended size. Grease well with butter and lightly dust with flour.
Notes
* you can use normal full fat yogurt or even greek yogurt.
** You can use combination of extra virgin olive oil and any other mild tasting vegetable oil