Orange olive oil cake is a delightful blend of light, airy texture and vibrant citrus flavor, making it a perfect dessert for any occasion. I particularly love making this at Christmastime as it counteracts the otherwise heavier desserts. Its unique taste comes from the use of oil instead of butter, which keeps the cake incredibly moist, while whipped egg whites lend a cloud-like fluffiness.

The infusion of fresh orange juice and zest provides a refreshing burst of citrus, perfectly balancing sweetness with a tangy note. The bright, sunny flavor makes it an ideal choice as a festive treat during the holidays. This cake also pairs beautifully with a dusting of powdered sugar, as I like to serve it, a light citrus glaze, or even fresh whipped cream and fruit.

The beauty of orange olive oil cake lies in its versatility—it feels both elegant and approachable. Whether you’re an experienced baker or a beginner, this recipe is forgiving and rewarding, promising a perfect bake every time. Its golden hue, airy crumb, and unmistakable orange essence make it a timeless dessert that’s sure to impress family and friends alike.

Picture Credit: Lazy Italian Culinary Adventures.

Orange & Olive Oil Cake

Ingredients

​2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups sugar, divided
1/2 cup extra light tasting olive oil
6 large eggs, separated
2 tablespoons orange zest
1/2 cup fresh orange juice
1/4 cup cold water

Instructions

1. Preheat oven to 325 degrees.
2. In a large bowl, whisk together flour, baking powder, salt, and 1 cup sugar.
3. Make a well in center of flour mixture and add oil, egg yolks, orange zest and juice, and 1/4 cup cold water; whisk batter until smooth.
4. With an electric mixer on high speed, whisk egg whites.
5. Gradually add the remaining 1/2 cup sugar to egg whites until stiff peaks form.
6. Using a rubber spatula, gently fold half of egg whites into batter.
7. Fold in remaining egg-white mixture just until combined.
8. Pour batter into an ungreased 10-inch footed angel food cake pan with a removable bottom; bake until a cake tester inserted near center of cake comes out clean, about 60 minutes.
9. Remove from oven; invert cake onto a baking sheet and let cool completely.
10. Run a sharp knife around edges to release cake. Plate & serve.

Post Updated: December 17, 2024