Orange & Olive Oil Cake

How to make an Orange and Olive Oil Cake.


  • 4 to 5 large navel oranges
  • 1 lemon 
  • 3 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/4 teaspoons salt
  • 5 large eggs
  • 3 cups granulated sugar
  • 1 1/2 cups fruity extra virgin olive oil
  • Confectioners sugar, for sprinkling


  1. Position a rack in the middle of the oven, remove any racks above, and crank up the heat to 350°F (175°C).
  2. Butter and flour a 12-cup Bundt and set aside.
  3. Finely grate the zest of 3 of the oranges, then squeeze 4 of them.
  4. You should have 1 1/2 cups of juice; if not, squeeze the 5th orange.
  5. Also finely grate the zest of one lemon.
  6. Set aside.
  7. Whisk together the flour, baking powder and salt in a large bowl and set aside.
  8. In the bowl of a stand mixer fitted with a paddle attachment, or with a handheld mixer in a large bowl, beat the eggs on medium-high speed until well-combined, for about 1 minute.
  9. Slowly pour in the granulated sugar and continue beating until thick and pale yellow, for about 3 minutes.
  10. On low speed, alternate adding the flour mixture and oil, starting and ending with the flour, and beat until just a few wisps of flour remain.
  11. Pour in the orange juice, juice of 1/2 the lemon and zests and whirl for a few seconds to bring the batter together.
  12. Pour the batter into the prepared pan and bake until a cake tester comes out with a few moist crumbs clinging to it, for about 1 1/4 hours.
  13. If the top is browning too much as the cake bakes, cover lightly with foil.
  14. Transfer to a wire rack and cool for 15 minutes.
  15. Turn the cake out onto the rack and cool completely, then place it in a covered cake stand and let it sit overnight.
  16. Just before serving, dust with powdered sugar.
  17. If you leave it for longer than overnight, keep the cake in the refrigerator.
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