Ingredients
- 1 whole seedless navel orange, washed, quartered, seeds removed
- 4 eggs, at room temperature
- 3/4 cup olive oil
- 1 1/4 cup granulated sugar
- 1/4 cup sour cream
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon sea salt
- For the Orange Glaze:
- 1 cup confectioners’ sugar
- 1–2 tablespoons orange juice
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 loaf pan or line with parchment paper.
- In a blender, combine the orange, eggs, olive oil, sugar, sour cream, and vanilla. Blend until smooth, but do not overmix.
- Add flour, baking powder, and salt to the blender. Pulse briefly just until combined—do not over-blend.
- Pour the batter into the prepared pan.
- Bake for 50–55 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Mix powdered sugar with orange juice until smooth. Drizzle glaze over cooled cake before serving.
Notes
- Use a seedless orange to avoid bitterness from seeds.
- For extra flavor, zest the orange before blending.
- Glaze can be adjusted for thickness by adding more or less orange juice.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 21g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
