This olive oil orange cake is sweet and citrusy with a soft moist crumb. The wonderful olive oil flavor is nicely complemented by the orange flavor.
You can use any orange liqueur you’d like, I used Cointreau. Or you can choose a tangier route and use limoncello replacing the orange zest with lemon and the orange blossom water with vanilla. I promise it will be just as delicious!
For a non-dairy option, substitute the cupful of milk with full fat, unflavored almond or soy milk.
- 3 cups flour
- 1 ¼ cup sugar
- 1 cup extra-virgin olive oil
- 1 cup whole milk
- 3 large eggs
- 1 tsp. orange blossom water or vanilla
- ¼ cup Cointreau or other orange liqueur
- 1 orange for zest, about 2 tsp.
- ½ tsp. baking soda
- 1 tsp. baking powder
- 1 ½ tsp. salt
- Preheat the oven to 350°F.
- Lightly grease a 9- or 10-inch round cake pan with cooking spray or line the bottom of the pan with a piece of parchment.
- In a bowl (I use a stand mixer), whisk the eggs and sugar together for about 2-3 minutes until thick and yellow.
- Add in the oil, milk, orange blossom water, zest, and liqueur. Continue to whisk until everything is well combined.
- Add the flour, salt, baking soda, and baking powder and use a spatula to fold in the dry ingredients until just combined.
- Transfer the batter into the prepared baking pan then bake for about 60-65 minutes or until the top is golden brown and, a toothpick inserted in the center comes out clean.
- Remove from the oven and allow the cake to cool in the baking pan for about 30 minutes.
- Then run a knife around the edge of the pan and then invert the cake over a rack, peeling off the parchment. Allow the cake to cool completely, about 2 hours.
- Serve and enjoy.