Orange Olive Oil Cake

I was first drawn to olive oil cake when Kylie Jenner went on about how good it was. And just like her, I fell in love with it immediately. This tall, light cake is perfect for summer because of its bright orange flavor and rich olive oil taste. The crackly top and airy middle make the best combo of textures! Feel free to substitute the orange zest and juice with lemon if you are not a fan or orange, as it will be just as delicious.

Yields: 8 servings 

Total Time: 1 hour 

Ingredients: 

• 2 cups of all purpose flour

• 1 ½ teaspoons of kosher salt

• 1 teaspoon of baking powder

• ¼ teaspoon of baking soda

• 1 ½ cups of granulated sugar

• 3 large eggs

• 2 teaspoons of freshly grated orange zest

• 1 cup of high quality extra virgin olive oil

• 2 tablespoons of freshly squeezed orange juice

• 1 ¼ cup of whole milk

• Turbinado sugar

Instructions:

• Preheat the oven to 375º F.

• Grease and flour a 9-inch round cake pan, and line the bottom of the grease pan with parchment paper.

• Whisk together the flour, salt, baking powder, and baking soda in a large bowl. 

• In a separate large bowl, with a hand held electric mixer, beat (on high) the sugar, eggs, and orange zest together until light and pale in color. Turn the mixer to low and slowly pour in the olive oil. Once olive oil is fully blended, beat in the orange juice and milk on low speed until combined. Fold in the dry ingredients, do not over mix!

• Pour the batter into the greased cake pan and sprinkle the top evenly with turbinado sugar. 

• Place into the oven and bake for 45 minutes, or until a toothpick inserted into the middle of the cake comes out clean. Let the cake cool before removing from the pan and slicing. 

• Serve with whipped cream or powdered sugar. Leftovers can be stored in an airtight container for up to a week.

Adapted from Samantha Seneviratne’s Olive Oil Cake