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Orange Olive Oil Cake with Citrus Glaze
nibbleboard.com/recipes/orange-cake-recipe
Ingredients
Ingredients
- 1 cup granulated sugar
- 2 tablespoons orange zest (from about 3 oranges)
- 3/4 cup Greek yogurt
- 1/2 cup extra virgin olive oil
- 3 large eggs, room temperature
- 1/2 cup fresh orange juice
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
Citrus Glaze
- 1 cup powdered sugar
- 1 1/2 tablespoons orange juice
Instructions
- Preheat the oven to 350°F (175°C). Brush a standard 9x5-inch loaf pan with olive oil or spray with baking spray. Line the bottom with parchment paper for easy removal.
- Combine the sugar and orange zest in a large mixing bowl. Use your fingertips to rub the zest into the sugar until the mixture turns light orange and smells intensely citrusy, about 1 minute.
- Whisk in the Greek yogurt, olive oil, and eggs until smooth and well combined.
- Pour in the orange juice and whisk until incorporated.
- Add the flour, baking powder, baking soda, and salt. Stir gently with the whisk just until combined and no streaks of dry flour remain. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50 to 55 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then tip it out onto a wire rack to cool completely to room temperature.
- Whisk together the powdered sugar and 1 1/2 tablespoons orange juice in a small bowl until smooth and pourable. Add a few more drops of juice if it's too thick.
- Pour the glaze over the top of the cooled cake, letting it drip down the sides. Top with candied orange peel if using. Let the glaze set for 10 minutes before slicing.
Nutrition per Serving
352Calories
6gProtein
52gCarbs
14gFat
Chef Tips
- Rubbing the zest into the sugar is the key step — it releases the orange oils and infuses every bite with citrus flavor. Don't skip it.
- I've found that a fruity, mild olive oil works best here. Save the peppery stuff for salads — you want the oil to blend into the background.
- No Greek yogurt? Sour cream works as a 1:1 substitute and keeps the cake just as moist.
- This cake actually tastes better the next day once the flavors have had time to meld. Make it the night before if you can.
- Store covered at room temperature for up to 4 days. The olive oil and yogurt keep it from drying out the way butter cakes do.
Storage
Store covered or wrapped at room temperature for up to 4 days. The olive oil keeps it moist much longer than a butter-based cake.