Olive oil cake has a crackling crust and an aromatic oil-rich middle, which, if it held any more moisture, would be pudding.
This is one of the easiest cakes you’ll ever bake! You’ll love how simple it is to make.
All you need to do is whisk your dry ingredients together in one bowl, your liquid ingredients in another, and then combine them. The batter will be smooth and a little on the thin side. Just pour it into a greased pan and bake.
The olive oil cake is delicious on its own, with just a little powdered sugar for garnish.
- 1 1/4 cups all-purpose flour
- 3/4 cup sugar
- 2 eggs
- 1/3 cup extra virgin olive oil
- 1 orange – for the juice & zest
- 3 tablespoons of fresh squeezed orange juice
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Powdered sugar for dusting
- Rosemary for garnish (optional)
Preheat the oven to 350°F.
Butter a 9 inch cake pan make sure to coat all the sides with butter.
Cream the sugar, eggs and vanilla together on medium for 2 minutes – I used my Kitchen Aid..
Add the olive oil and mix.
Mix in the orange juice and orange zest for about another minute.
In a separate bowl, combine the baking soda, baking powder and flour.
Add to the ingredients above in two batches. For each batch, gently mix to incorporate all of the dry ingredients into the wet ingredients.
Pour into the cake pan.
Make sure there are no air bubbles in your cake batter before baking – you will need to tap the pan on a counter or shake it a bit. The air bubbles will cause an uneven surface or cracks in the top of the cake so try to remove them as best you can.
Bake for 20-25 minutes. The cake is done when it springs back from the touch and the edges pull away from the pan.
Cool completely or on a wire rack.
Put confectioners sugar in a duster and shake it on to the top of the cake.
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