This Orange Blossom Cake is super soft, lightly sweet, and full of floral, citrusy vibes. It’s made with orange zest, Greek yogurt, olive oil, and a mix of all-purpose and almond flour, then soaked in an orange blossom simple syrup and topped with whipped cream for a fresh, dreamy finish.
Orange blossom water is a staple in many Middle Eastern desserts, often stirred into batters or simple syrups. It brings a gentle, floral flavor that’s bright and soothing; I actually prefer it over rosewater, which can sometimes come off a little strong or perfumey.
A few months ago, while making syrup for my Qatayef, I started thinking: what if orange blossom took center stage in a cake? That idea led to this Orange Blossom Cake, and it did not disappoint. The sugar is rubbed with fresh orange zest to bring out all those citrusy oils, and the cake itself is made with Greek yogurt, olive oil, and almond flour for a super moist, tender crumb. Once it’s baked, each slice gets a spoonful of orange blossom syrup and a generous dollop of whipped cream. It’s light, soft, and full of flavor, perfect with a cup of coffee or tea.
Love Middle Eastern-inspired flavors? Don’t miss my Cardamom Pistachio Cake. It’s great on its own, but a little orange blossom syrup drizzled on top wouldn’t hurt!
Jump to:
♥ Why You'll Love This Recipe
Easy to make - You just need one bowl for this cake and a straightforward method.
Light and floral - Orange blossom water adds a delicate, citrusy-floral flavor that’s subtle and refreshing.
Moist and tender: The Greek yogurt, olive oil, and almond flour, make every bite soft and rich without being heavy.
Simple but impressive: It looks and tastes elegant, making it perfect for guests or a cozy afternoon treat.
Perfectly balanced: Sweet, citrusy, floral, and creamy—especially with that dreamy whipped cream on top.
Middle Eastern inspired: A fun, fragrant twist if you love flavors like cardamom, pistachio, or rose.
📝 Ingredient Notes
A full list of ingredients, quantities, and instructions are located in the recipe card at the end of the post.
Flour - I use all purpose flour for this cake, and a little almond flour for a tender crumb.
Greek Yogurt - If you don't have any full fat Greek Yogurt, you can use sour cream.
Oil - I use olive oil, but you can use any other neutral oil.
Orange blossom water - I've made this cake multiple times with and without orange blossom water in the batter. It's not necessarily needed in the batter, but you can add it if you like. It gives a very subtle flavor, but it's almost non-existent because you'll need a lot to really notice it. I leave it out most of the time and just use the syrup as the shining element.
The syrup is easy to make. I like to use 1:1 part sugar and water. Orange Blossom Water can be purchased at local Middle Eastern grocery stores or online. In a pinch you can use rose water, but it won't taste quite the same. You can even add a squeeze of orange juice or saffron to the simple syrup (this is preferred over rose water).
See recipe card for quantities.
✨ Variations
Cardamom - Add a little cardamom to the batter for a stronger flavor.
Powdered sugar - If you're not a fan of syrup or want to go light, sift some powdered sugar on the cake.
Ice cream - Instead of whipped cream, pair with a pistachio ice cream!
🍴Special Equipment
Kitchen Scale: It's so important to use a kitchen scale for accurate results.
Pan: You'll need a Springform pan.
Mixing bowls: I love using glass Mixing Bowls when making batters and doughs.
Mixer: You can use a stand mixer, or a handheld mixer for the batter and whipped cream.
𓎩 Step-by-Step Instructions
A few instruction photos to help you nail this recipe every time.
Step 1
In a medium to large bowl, add granulated sugar and orange zest and mix it together using your fingers so that the zest can infuse the sugar.
💡 Hint: Make sure all your cold ingredients come to room temperature before starting. This will help all the ingredients mix together and it will prevent over mixing of the batter.
Step 2
To the bowl, add the softened butter and cream together using a handheld mixer with beater attachment for about 2-3 minutes until completely smooth.
Step 3
Add the eggs one at a time and mix until well combined, about a minute.
Step 4
Pour in the olive oil, Greek yogurt, and orange blossom water (if using) and mix until combined.
Step 5
Sift in the dry ingredients (almond flour, all purpose flour, baking powder and salt) and mix until JUST incorporated. Do not over mix.
Step 6
Pour the batter into the prepared pan and bake for 35-40 minutes until a toothpick comes out clean. Remove from the oven and let cool completely.
Step 7
While cake cools, make the syrup. In a pot, add sugar and water and let cook over medium heat. Once all sugar dissolves, let it come to a boil for about 5 minutes. Then turn off the heat and add the orange blossom water, stir, and let cool completely.
🎩Trick: Once cake is completely cooled, slice and spoon syrup on each slice when serving. Avoid adding the syrup to the entire cake since that could make it soggy, especially if you end up with leftovers.
💬 FAQ
You can find it in local Middle Eastern grocery stories, specialty south Asian stores, or online.
You can, but keep in mind rose water has a stronger, more perfumey flavor. If you do swap it in, start with less and adjust to taste. I would personally add a squeeze of orange juice or saffron strands if you don't have any orange blossom water.
Not at all, especially if you drizzle it over each slice rather than soaking the whole cake. It adds moisture and flavor without making it heavy.
💡Pro Tips
Measure Flour Correctly - As always, with any recipe, use a kitchen scale, as it is the best form of measuring your ingredients. If you don't have a kitchen scale, fluff your flour, scoop flour with a spoon into a measuring cup and level off.
Rub the sugar and zest together - Don’t skip this step! It releases the oils from the orange zest and really amps up the citrus flavor throughout the cake.
Use room temperature ingredients - When creaming the butter and sugar, make sure your butter is at room temperature! Greek yogurt and eggs mix better when they’re not cold.
Don’t over mix - Once you add the dry ingredients, mix just until combined to keep the crumb soft and tender.
Don't under or over bake - Start checking the cake around 30-35 minutes. Every oven is different. To check for doneness, insert a toothpick; if it comes out clean, you're good!
❄ Storage
Store any leftovers in an airtight container at room temperature for 4-5 days.
📖 Recipe Card
Orange Blossom Cake
Ingredients
Cake
- 1 cup (200 g) granulated sugar
- zest of one large or two small oranges
- ½ cup (113.5 g) unsalted butter room temperature
- 2 large eggs room temperature
- ¼ cup (54 g) olive oil
- ¾ cup (170 g) Greek yogurt
- 1 teaspoon orange blossom water* optional
- 1½ cups (180 g) all purpose flour
- ½ cup (48 g) almond flour
- 1½ teaspoon baking powder
- ½ teaspoon salt
Orange Blossom Syrup
- 1 cup (200 g) granulated sugar
- 1 cup water
- 1 teaspoon orange blossom water
Toppings
- whipped Cream
- pistachios or other nuts
- orange zest
Instructions
Make the Cake
- Preheat the oven to 350℉ and line a 9 inch springform pan with parchment paper and set aside.
- In a medium to large bowl, add granulated sugar and orange zest and mix it together using your fingers so that the zest can infuse the sugar.1 cup granulated sugar, zest of one large or two small oranges
- To the bowl, add the softened butter and cream together using a handheld mixer with beater attachment for about 2-3 minutes until completely smooth. Add the eggs one at a time and mix until well combined, about a minute. Pour in the olive oil, Greek yogurt, and orange blossom water (if using) and mix until combined. Sift in the dry ingredients (almond flour, all purpose flour, baking powder and salt) and mix until JUST incorporated. Do not over mix.½ cup unsalted butter, 2 large eggs, ¼ cup olive oil, ¾ cup Greek yogurt, 1 teaspoon orange blossom water*, 1½ cups all purpose flour, ½ cup almond flour, 1½ teaspoon baking powder, ½ teaspoon salt
- Pour the batter into the prepared pan and bake for 35-40 minutes until a toothpick comes out clean. Remove from the oven and let cool completely.
Orange Blossom Syrup
- While cake cools, make the syrup. In a pot, add sugar and water and let cook over medium heat. Once all sugar dissolves, let it come to a boil for about 5 minutes. Then turn off the heat and add the orange blossom water, stir, and let cool completely. If making days ahead, pour the syrup into a container, cover, and let sit at room temperature.1 cup granulated sugar, 1 cup water, 1 teaspoon orange blossom water
Assembly
- Once ready to eat, slice the cake, spoon as much syrup as you like on individual slice, then dollop with whipped cream, orange zest, and crushed pistachios or other nuts.whipped Cream, pistachios or other nuts, orange zest
- Store cake in an airtight container at room temperature for 4-5 days.
Comments
No Comments