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Orange-Olive Oil Cake with Vanilla Glaze

Photo: Alison Miksch; Food Styling: Cat Steele; Prop Styling: Lindsey Lower

Prep time 15 mins
Bake time 40 mins
Stand time 20 mins

Serves: 12


  • Cake:
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 2 tablespoons finely grated orange zest (from about 3 large navel oranges)
  • 3 large eggs
  • 1/4 cup fresh orange juice
  • 3/4 cup mild olive oil
  • Glaze:
  • 1 1/4 cups confectioners' sugar
  • 3 tablespoons whole milk
  • 1 teaspoon vanilla extract

Nutrition Information

  • calories 307
  • fat 15 g
  • satfat 2 g
  • protein 3 g
  • carbohydrate 40 g
  • fiber 1 g
  • cholesterol 53 mg
  • sodium 117 mg

How to Make It

  1. Make cake: Preheat oven to 350°F. Coat a 9-inch round cake pan (at least 2 inches deep) with olive-oil cooking spray. Line bottom with parchment; mist with spray.

  2. In a bowl, whisk flour, baking powder and salt. In a separate bowl, combine sugar, zest and eggs. Using an electric mixer on high speed, beat mixture until pale and thickened, about 5 minutes. Reduce speed to low and beat in orange juice. Gradually add olive oil, beating constantly. Stop mixer and use a rubber spatula to fold in dry ingredients. Pour batter into prepared pan and bake until a toothpick inserted into center comes out clean, 35 to 40 minutes. Let cool in pan on a wire rack for 15 minutes. Run a small knife around edge of cake, then turn onto rack to let cool completely.

  3. Make glaze: Whisk confectioners' sugar, milk and vanilla in a small bowl until smooth. Set cake and rack over a foil-lined rimmed baking sheet. Spread glaze on cooled cake, allowing it to drip over edges. Let glaze set for at least 20 minutes before serving.