Here’s a detailed, step-by-step recipe for a moist, fragrant Honey-Glazed Orange Olive Oil Cake — rich with citrus flavor and finished with a glossy honey-orange glaze.
🍊 Honey-Glazed Orange Olive Oil Cake
✨ Flavor Profile
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Moist and tender crumb
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Bright fresh orange flavor
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Subtle floral sweetness from honey
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Light richness from olive oil
🛒 Ingredients
For the Cake
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1½ cups (190g) all-purpose flour
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2 teaspoons baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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3 large eggs (room temperature)
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¾ cup (150g) granulated sugar
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½ cup (120ml) mild extra-virgin olive oil
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½ cup (120ml) fresh orange juice (about 2 medium oranges)
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1 tablespoon finely grated orange zest
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¼ cup (60ml) whole milk or Greek yogurt
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2 tablespoons honey
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1 teaspoon vanilla extract
For the Honey-Orange Glaze
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¼ cup (60ml) fresh orange juice
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3 tablespoons honey
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½ cup (60g) powdered sugar (optional, for thicker glaze)
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1 teaspoon orange zest (optional)
🥣 Equipment
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8-inch round cake pan (or 9-inch for slightly thinner cake)
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Parchment paper
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Mixing bowls
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Whisk or hand mixer
🔥 Step-by-Step Instructions
1️⃣ Prep the Pan & Oven
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Preheat oven to 350°F (175°C).
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Grease and line the bottom of your cake pan with parchment paper.
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Lightly dust with flour or use baking spray.
2️⃣ Mix Dry Ingredients
In a medium bowl, whisk together:
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Flour
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Baking powder
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Baking soda
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Salt
Set aside.
3️⃣ Mix Wet Ingredients
In a large bowl:
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Whisk eggs and sugar together until pale and slightly thick (about 1–2 minutes).
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Slowly stream in the olive oil while whisking continuously.
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Add honey, orange juice, orange zest, milk (or yogurt), and vanilla extract.
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Mix until smooth and well combined.
4️⃣ Combine
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Gradually fold the dry ingredients into the wet mixture.
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Mix just until combined — do not overmix (this keeps the cake tender).
The batter will be slightly loose — that’s perfect.
5️⃣ Bake
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Pour batter into prepared pan.
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Tap gently to release air bubbles.
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Bake for 35–45 minutes, or until:
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A toothpick inserted in the center comes out clean
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The top is golden and springs back lightly
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Let cool in pan for 10 minutes, then transfer to a wire rack.
🍯 Make the Honey-Orange Glaze
While the cake cools:
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In a small saucepan over low heat, combine:
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Orange juice
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Honey
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Simmer gently for 2–3 minutes until slightly thickened.
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Remove from heat and whisk in powdered sugar (if using) for a thicker glaze.
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Stir in zest if desired.
🍊 Glazing the Cake
For best absorption:
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While the cake is still slightly warm, poke small holes in the top with a skewer.
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Brush or pour the glaze evenly over the cake.
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Let it soak in and set for 15–20 minutes.
🌿 Optional Add-Ins
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¼ cup chopped pistachios
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1 tablespoon fresh thyme leaves
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½ teaspoon cardamom
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Thin orange slices baked on top
🍰 Serving Suggestions
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Serve slightly warm
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Add a dollop of Greek yogurt or whipped cream
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Drizzle extra honey before serving
🧊 Storage
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Room temperature (covered): 2 days
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Refrigerated: up to 5 days
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Freezes well for 2 months (unglazed preferred)
If you’d like, I can also give you:
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A loaf pan version
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A layer cake version with honey cream filling
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A gluten-free adaptation
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Or a less-sweet Mediterranean-style version