Orange Olive Oil Cake

Orange olive oil cake with a vanilla glaze.

Ingredients

• Cake — 2 cups All-Purpose Flour
• Cake — 1¼ cups Granulated Sugar
• Cake — ½ tsp Baking Powder
• Cake — ½ tsp Baking Soda
• Cake — 1 tsp Table Salt
• Cake — 1 cup Extra Virgin Olive Oil
• Cake — 3 Large Eggs Room Temperature
• Cake — 1 cup Buttermilk Room Temperature
• Cake — 2 Tbsp Freshly Squeezed Orange Juice
• Cake — 1 Tbsp Orange Zest Plus Extra for Topping
• Glaze — ¾ cup Confectioners’ Sugar
• Glaze — ½ tsp Vanilla Extract
• Glaze — 1 Tbsp Plus 1 tsp Milk

Method

1. PREHEAT: Preheat the oven to 375 degrees.
2. PREPARE PAN: Generously spray a 9-inch springform pan with nonstick cooking spray.
3. MIX DRY INGREDIENTS: Combine the flour, baking powder, baking soda and salt in a medium-sized mixing bowl.
4. BEAT EGGS AND SUGAR: With an electric mixer fixed with the paddle attachment, add the eggs and sugar. Mix on medium speed for 2 minutes or until creamy.
5. ADD LIQUIDS: Add the extra virgin olive oil, buttermilk, orange juice and the Tbsp of orange zest. Mix for 1 minute on medium speed.
6. ADD FLOUR: Add the flour mixture and continue to mix for 1 minute on medium speed. Scrape down the sides of the bowl and mix for an additional 1 minute.
7. FILL PAN: Pour the batter in the prepared springform pan.
8. BAKE: Bake on the middle rack of the oven for 35-40 minutes or until a toothpick comes out clean.
9. COOL: Cool the cake in the pan for 15 minutes. Slide a knife around the edges of the pan and release from the springform pan.
10. MAKE GLAZE: Combine the confectioners’ sugar, vanilla and milk together and mix until smooth.
11. GLAZE: Allow the cake to cool for 10 minutes and drizzle with the glaze and optionally top with additional orange zest.