Orange Olive Oil Cake with Citrus Rosemary Glaze

This orange olive oil cake is delicate and moist, infused with a bright citrus flavor and a hint of rosemary.

COOK TIME 60 minutes
PREP TIME 15 minutes

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With its mild intensity and notes of ripe fruit, our organic extra virgin olive oil is perfect for baking and light dishes like this one.


  • 1 ½ cups / all-purpose flour
  • 1 cup / granulated sugar
  • ½ teaspoon / baking soda
  • ½ teaspoon / baking powder
  • ½ teaspoon / kosher salt
  • 2 / large eggs
  • ¾ cup / greek yogurt
  • ½ cup / Zucchi Organic Extra Virgin Olive Oil
  • 1 tablespoon + 1 teaspoon / orange zest (2 oranges)
  • ¾ cup + 3 tablespoons / orange juice
  • 1 ½ cups / confectioners' sugar
  • 1 tablespoon / fresh rosemary, chopped


Preheat oven to 325°F. Grease a loaf pan with olive oil.

In a bowl, whisk together all-purpose flour, baking soda, baking powder, and salt.

In a separate bowl, whip together eggs, sugar, and orange zest on high speed until fluffy and pale yellow.

Pour in Zucchi Organic EVOO, greek yogurt, and orange juice and mix together until fully incorporated and there are no longer any large clumps of yogurt.

Add half of the flour mixture and to the wet mixture and mix until well incorporated. Scrape down the bowl then, add the other half of the flour. Mix again until all of the flour has been incorporated.

Pour batter into greased loaf pan. Bake 50-60 minutes, or until a toothpick when inserted comes out clean.

Let cake cool on a cooling rack.

Meanwhile, prepare the icing. Whisk together confectioners’ sugar, chopped rosemary, orange juice, and orange zest until a thick icing forms.

Drizzle on the cake.

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