Citrus Olive Oil Cake
This citrus olive oil cake is my favorite cake in the whole wide world! Inspired by Maialino's Olive Oil Cake, it’s insanely moist and tender, keeps well for a few days (if it lasts that long in your home!), and will turn any olive oil cake skeptic into a true believer.
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Ingredients
- 2 cups all-purpose flour
- 1 1/4 cup sugar
- 1 tsp kosher salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 1/4 cup good quality extra-virgin olive oil
- 1 cup whole milk
- 3 large eggs room temperature
- 1/4 cup fresh orange juice limoncello or Grand Marnier
- Zest of one lemon or orange
Instructions
- Heat the oven to 350° F. Generously spray a 9 inch round cake pan and set aside.
- In a bowl, whisk the flour, sugar, salt, baking soda and powder. In another bowl, whisk the olive oil, milk, eggs, zest and juice/liquor. Add the dry ingredients; whisk until just combined.
- Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and a cake tester comes out clean. Transfer the cake to a rack and let cool for 30 minutes.
- Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, 2 hours.
Recipe Video
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