Description
If you’re craving a dessert that’s light, bright, and super easy to make, this cake is for you. It’s soft, moist, and bursting with fresh orange flavor, with just a hint of floral sweetness from orange blossom water. Best part? You only need one bowl and simple ingredients—no fancy equipment required. This is the perfect cake for brunch, snacks, or anytime you want something homemade without the fuss.
Ingredients
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1 ¼ cups all-purpose flour
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½ tsp baking powder
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¼ tsp baking soda
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¼ tsp salt
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2 large eggs (room temp)
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½ cup granulated sugar
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⅓ cup extra virgin olive oil
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¼ cup Greek yogurt (or sour cream)
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¼ cup fresh orange juice
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1 tbsp orange zest
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1 tsp orange blossom water
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Powdered sugar, for dusting
Instructions
Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
In a bowl, whisk together:
flour, baking powder, baking soda, and salt.
In a bigger bowl, whisk the eggs and sugar for about 2 minutes, until pale and slightly fluffy.
Add olive oil, whisking as you pour. Then add the yogurt, orange juice, orange zest, and orange blossom water.
Add the dry ingredients to the wet ingredients and gently fold with a spatula until just combined. Don’t overmix.
Pour batter into the pan and bake for 30–35 minutes, or until a toothpick comes out clean.
Let the cake cool for 15 minutes in the pan, then transfer to a rack. Dust with powdered sugar once fully cooled.
Notes
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Use fresh orange juice—it makes a huge difference in flavor.
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Room-temperature eggs mix better and help the cake rise.
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If you can’t find orange blossom water, replace it with an extra ½ tsp vanilla plus more zest.
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The cake tastes even better the next day as the flavors blend.