Dessert · Mediterranean
Citrus Olive Oil Cake
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Updated Aug 24, 2026 GMT
A tender, sun-yellow loaf scented with orange zest and good olive oil.
This is the cake we bake when someone is coming over and the fruit bowl is full of oranges. Olive oil keeps the crumb moist for days, and a warm citrus glaze soaks in while the loaf is still hot from the oven.
Why this works
Olive oil cakes do not rely on creaming butter for lift. The oil coats the flour so gluten stays relaxed, and a mix of orange zest, juice, and a pinch of cardamom reads as perfume rather than punch. Baking it in a loaf pan gives you a tight, sliceable crumb that still feels like cake.
Key ingredients
- Extra-virgin olive oil
- Use one you like on salad. A grassy, peppery oil becomes the flavor of the cake.
- Oranges
- Zest first, then juice. The oils in the peel do most of the work.
- Whole-milk yogurt
- Adds gentle acidity so the crumb stays tender instead of oily.
Studio tips
- Rub the zest into the sugar with your fingers until it smells like a peeled orange. That one step is the difference between a hint of citrus and a cake that tastes like citrus.
- Let the glaze soak in while the cake is warm, then cool completely before slicing. Warm slices crumble.
- The cake is better on day two. Wrap it tightly once cool.
Recipe card
Citrus Olive Oil Cake
A tender, sun-yellow loaf scented with orange zest and good olive oil.
Difficulty: Easy 👌
20 min
Preparation
50 min
Baking
0 min
Resting
- Total
- 1 h 10 min
- Yield
- 10 slices
Ingredients
- 1 cup (200g) granulated sugar
- 2 tablespoons orange zest, from 2 oranges
- 3 large eggs, room temperature
- ¾ cup (165g) extra-virgin olive oil
- ½ cup (120g) whole-milk yogurt
- ⅓ cup (80g) fresh orange juice
- 1½ cups (180g) all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon fine sea salt
- ¼ teaspoon ground cardamom
Glaze
- ¾ cup (90g) powdered sugar
- 2 tablespoons fresh orange juice
Instructions
- 1Heat the oven to 350°F (175°C). Butter a 9×5-inch loaf pan and line it with a parchment sling.
- 2In a large bowl, rub the sugar and orange zest together until the sugar is damp and fragrant. Whisk in the eggs, then the olive oil, yogurt, and orange juice until smooth.
- 3Whisk the flour, baking powder, salt, and cardamom in a second bowl. Fold the dry ingredients into the wet just until no dry streaks remain.
- 4Pour into the pan and bake 45 to 55 minutes, until a tester comes out with a few moist crumbs. Cool in the pan 15 minutes.
- 5Stir the glaze until thick but pourable. Lift the cake out, spoon the glaze over the warm top, and cool completely before slicing.
Notes
- A 9-inch round cake pan also works; start checking at 35 minutes.
- Store wrapped at room temperature for 3 days, or freeze slices for a month.
Nutrition
312 kcal · 38g carbs · 5g protein · 16g fat · 22g sugar
About 312 calories per slice. Values are estimates.
Frequently asked
Can I use lemon instead of orange?
Yes. Use the zest of two lemons and ⅓ cup juice. The cake will be brighter and a little more tart; a spoon of honey in the glaze balances it.
What olive oil should I buy?
A fresh extra-virgin oil you would put on tomatoes. Avoid light or refined oil — the cake will taste flat.
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