Olive Oil Orange Cake

Olive oil cake is understated and lovely — moist, tender, and just a little grown-up. Paired with fresh orange, it becomes fragrant and bright, with a soft crumb that keeps for days. It is naturally dairy-free and needs nothing more than a dusting of powdered sugar.

Use a good, fruity olive oil you would happily taste on its own; it is the backbone of the flavour. Plenty of orange zest and juice does the rest.

For more citrus, try my lemon blueberry loaf, or the fragrant cardamom pistachio sheet cake.

Why this recipe works

Olive oil gives a cake that is exceptionally moist and stays soft for days, with a subtle savoury fruitiness that pairs beautifully with orange. Whisking whole eggs with sugar until pale adds lightness without butter. Fresh orange zest and juice provide bright, natural flavour throughout.

What you'll need

Just a handful of ingredients, quality-led:

• Olive oil: use a fruity extra-virgin you enjoy tasting; it defines the cake.
• Oranges: zest and juice both. Two oranges is about right.
• Eggs: whisked with the sugar until pale for a light crumb.

Smart swaps: lemon works in place of orange for a lemon olive oil cake. A splash of almond extract is a lovely addition. To make it gluten-free, use a fine 1:1 blend with a little ground almond.

Step by step

Step 1 — Whisk eggs and sugar

Whisk the eggs and sugar until pale and thick — this builds the lightness that replaces butter. Then stream in the olive oil.

Step 2 — Add plenty of orange

Zest and juice both go in for a bright, fragrant crumb. Fold the flour in gently to keep it tender.

Step 3 — Bake and dust

Bake until golden and a skewer comes out clean. A simple dusting of powdered sugar is all it needs.

Pro tips

• Use olive oil you like tasting. Its flavour comes through, so choose a good fruity one.
• Whisk eggs and sugar well. This adds the air that keeps the cake light.
• Zest before juicing. The zest holds most of the orange aroma.
• Do not over-mix. Fold gently once the flour is in.
• It keeps well. Olive oil cakes stay moist for days — even better on day two.

Storage & make-ahead

This cake keeps beautifully — up to 5 days, covered, at room temperature, staying moist thanks to the olive oil. It freezes well for up to 3 months; wrap tightly and thaw at room temperature. The flavour deepens overnight, so it is a great make-ahead.

Variations & substitutions

• Lemon: swap orange for lemon.
• Almond: add ½ tsp almond extract and scatter flaked almonds.
• Glazed: brush with a warm orange syrup for extra moisture.
• Smaller cake: use the ½x scaler and a small tin.

Frequently asked questions

Will it taste of olive oil?

Subtly — it adds a lovely fruity depth rather than a strong savoury flavour. Choose an oil you enjoy.

Can I use light olive oil?

You can, but a good extra-virgin gives more character. Avoid anything harsh or bitter.

Why is olive oil cake so moist?

Oil stays liquid at room temperature, so the crumb stays soft far longer than a butter cake.

Can I make it dairy-free?

It already is — just check your dusting sugar and any additions.

Final thoughts: this is the cake for when you want something simple but special, and it only gets better the next day. Bake it, dust it, and tell me whether you go orange or lemon over on the contact page.

For why oil-based cakes stay moist, Serious Eats explains it clearly.