Orange Olive Oil Cake
A tender cake made with olive oil! Orange zest and juice add tons of flavour to this easy cake that's not too sweet.
Ingredients
- 1 cup of olive oil
- 1¼ cup of granulated sugar
- 3 large eggs room temp.
- 1 tsp of vanilla extract
- 3 tbsp of orange zest
- 3 tbsp of fresh squeezed orange juice
- 1 tsp of salt
- 1 tsp of baking powder
- ½ tsp of baking soda
- 1¾ cups of All-purpose flour
Instructions
- Preheat your oven to 350°F and butter and flour a bundt pan or a 9 inch springform pan and set aside.
- In a bowl mix together flour, salt, baking powder and baking soda and set aside.
- With mixer or hand held on med-high speed mix the sugar and olive oil for about 3 mins.
- Add in the eggs and mix for another 5 mins.
- Add in the vanilla, orange zest and juice and mix for another minute.
- Take your bowl of dry ingredients and fold into the wet batter or add in with mixer on low speed until just incorporated. Do not overmix,
- Pour into prepared pan and bake for 40-45 mins until toothpick comes out with few crumbs.
- Let cool for a 15 mins. before turning over and removing from pan to continue cooling on wire rack.
Notes
This cake keeps well airtight for up to 3 days at room temperature or in the fridge for up to a week. You can also freeze individual slices for up to 2 months. Wrap them in plastic and place in ziplock.
Cover with foil after about 35 mins. of baking to prevent top from getting too dark, and continue baking.
You and dust with powder sugar before serving or leave it plan, it's just as good.