Ingredients
Equipment
Instructions
- Preheat the oven: Set to 180°C (350°F). Line your baking pan with parchment paper.
- Mix the wet ingredients: In a large bowl, whisk together eggs, sugar, olive oil, milk, orange zest, and vanilla until smooth.
- Combine dry ingredients: In another bowl, sift together flour, baking powder, and salt.
- Form the batter: Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
- Bake: Pour the batter into the prepared pan. Smooth the top with a spatula. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and decorate: Let the cake cool in the pan for 15 minutes, then transfer to a wire rack. Dust generously with powdered sugar. Optional: use a stencil and cocoa powder to create a fleur-de-lis design.
Notes
Room temperature: Make sure eggs and milk are at room temperature. This helps the batter mix evenly and keeps the cake light.
Orange flavor boost: For extra citrus aroma, add a teaspoon of orange juice along with the zest. You can also try a mix of orange and lemon zest for a brighter flavor.
Check doneness: Ovens vary. Start checking at 25–30 minutes with a toothpick. It should come out clean or with a few moist crumbs.
Nutrition Facts (Estimated)
Serving Size 1 slice (1/8 cake)
Amount Per Serving
| Calories | 260 | |
| Total Fat | 12 g | 15% |
| Saturated Fat | 2 g | 10% |
| Cholesterol | 55 mg | 18% |
| Sodium | 120 mg | 5% |
| Total Carbohydrate | 34 g | 12% |
| Dietary Fiber | 1 g | 4% |
| Total Sugars | 16 g | |
| Includes Added Sugars | 14 g | 28% |
| Protein | 6 g | |
*Percent Daily Values (DV) are based on a 2,000-calorie diet.
Calorie & fat contributor note
Most of the calories come from added sugar and refined flour, while extra-virgin olive oil and eggs provide the majority of the fat. Saturated fat remains relatively modest compared to butter-based cakes, thanks to olive oil being the primary fat source.