Easy Orange Olive Oil Cake
This orange olive oil cake is made with fresh orange juice and fresh orange zest and has a moist crumb and a flavorful citrus flavor.
Ingredients
- 3 Eggs
- 1 ⅓ cups Granulated sugar
- 2 tablespoon Orange zest freshly zested
- 1 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- ¾ cup Olive oil
- ½ cup Milk
- ⅓ cup Orange juice freshly squeezed
- ⅓ cup Sour cream
- 2 ¼ cups Flour
- 2 ½ teaspoon Baking powder
Instructions
- Preheat the oven to 180 (350f) and prep a 9-inch springform pan with cooking spray and parchment paper.
- Into a large mixing bowl, add the eggs, sugar, orange zest, vanilla extract, and salt, and mix with an electric hand mixer until the mixture turns light and fluffy with a light yellow color.
- Slowly pour the olive oil into the mixture while mixing with the electric hand mixer to ensure everything blends smoothly. Then, add the sour cream, orange juice, and milk and mix until just combined.
- Add the flour, and baking powder and mix it until the batter is just combined and there are no lumps of flour visible. Do not overmix.
- Pour the batter into the prepared baking pan and bake the cake in a 180c (350f) preheated oven for about 45 minutes or until a toothpick inserted into the cake comes out clean with a few moist crumbs.
- Allow the cake to chill at room temperature until it's not too warm, top it with powdered sugar, and serve!
Notes
- Choose high-quality ingredients. Use fresh, organic oranges for the best flavor and aroma. Opt for extra-virgin olive oil to enhance the cake's texture and provide a subtle, fruity undertone.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Zest your oranges carefully- When zesting the oranges, avoid the bitter white pith beneath the skin. Use a microplane or fine grater to get the most aromatic zest possible.
- Zest the orange directly into the sugar. This allows the oils from the orange to release and enhance the citrus flavor.
- Bring ingredients to room temperature. Allow your eggs, sour cream, and other refrigerated ingredients to come to room temperature before mixing. This helps create a smoother batter and ensures even baking.
- Don't overmix the batter. Once you've added the flour, mix just until the ingredients are combined. Overmixing can lead to a tough, dense cake.
- Use a nonstick springform pan. This makes sure that your cake will be easy to release from the pan.
- Test for doneness carefully. Use a toothpick or cake tester to check if the cake is done. Insert it into the center of the cake; it should come out clean or with just a few moist crumbs.
- Allow proper cooling time. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack. This prevents the cake from breaking and allows it to set properly before serving or frosting.
Nutrition
Calories: 268kcalCarbohydrates: 51gProtein: 5gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 55mgSodium: 407mgPotassium: 101mgFiber: 1gSugar: 28gVitamin A: 200IUVitamin C: 6mgCalcium: 102mgIron: 2mg
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