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.

Olive Oil Orange Cake

Olive Oil Orange Cake


  • 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
Olive Oil Orange Cake

Olive Oil Orange Cake


  1. Preheat the oven to 350°F.
  2. 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.
  3. In a bowl (I use a stand mixer), whisk the eggs and sugar together for about 2-3 minutes until thick and yellow.
  4. Add in the oil, milk, orange blossom water, zest, and liqueur. Continue to whisk until everything is well combined.
  5. Add the flour, salt, baking soda, and baking powder and use a spatula to fold in the dry ingredients until just combined.
  6. 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.
  7. Remove from the oven and allow the cake to cool in the baking pan for about 30 minutes.
  8. 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.
  9. Serve and enjoy.