Orange Blossom Cake Recipe

Airy, fluffy and moist orange cake infused with orange blossom water.

Course Dessert

Cuisine israeli

Keyword orange blossom cake

Prep Time 20

Cook Time 1

Servings people

Preheat the oven to 325F (160C), and grease and line the bottom of one 9-inch pan.
In a large bowl (or a bowl of a standing mixer) measure the sugar, then use a fork to run the zest into the sugar until the mixture is orange in color.
Beat in the eggs until you have a light and fluffy mixture, about 1 minute if using a mixer, or 2-3 minutes if using a whisk.
Pour in the melted butter and mix until incorporated then mix in the olive oil.
Mix in the sour cream and orange blossom water.
In a medium bowl, measure the flour and baking powder.
Add the flour mixture into the liquid mixture.
Pour the cake batter into the prepared pan and bake over the medium oven rack for 55-65 minutes.
The cake is ready when a cake tester, or a toothpick comes out from the center of the cake with a few moist crumbs.
Remove from the oven and allow the cake to cool in the pan for about 20 minutes before inverting it.

This recipe yields one nine inch cake, or one 8-10 cups bundt pan.
If baking in a bundt pan, bake at 350F (180C) and bake for 45-50 minutes.
Store at room temperature cover, or in a cake dome for up to three days. Or, wrap in plastic wrap, then aluminum foil and freeze for up to six weeks. Unwrap to unfreeze.