This cake is so moist and delicious! The glaze seeps through and adds even more flavor. This is an unusual cake as it has very little sugar compared to most cakes I’ve seen. I used the darkest olive oil I could find and it didn’t taste strong at all in the cake. I sliced the cake first and then frosted it. Enjoy!
- 1 1/3 cups cake flour
- 1 1/2 tablespoons baking powder
- 1/4 teaspoon sea salt
- 7 tablespoons unsalted butter, softened, plus more for greasing
- 3/4 cup extra-virgin olive oil
- 3 tablespoons whole milk
- 1 tablespoon fresh squeezed orange juice
- 2 lemons finely zested
- 4 large eggs
- 1 cup cane sugar
- Preheat your oven to 350 degrees F. Butter and flour a 9 inch cake pan.
2. In a medium-sized bowl, sift together the cake flour, baking powder, and salt and set the mixture aside.
3. In another medium-sized bowl, beat together the butter, olive oil and milk.
4. In the bowl of your mixer, using medium speed, beat together the orange juice, orange zest, eggs and sugar until well combined.
5. With your mixer on low speed, add the flour mixture and butter-olive oil mixture alternately beginning and ending with the flour mixture.
6. Pour the batter into your greased cake pan. Bake the cake for about 30 minutes or until a toothpick comes out mostly clean and the cake is lightly golden and pulling away from the sides of the pan. Remove the cake from the oven to allow it to cool.
- 1 cup confectioners sugar
- 1 1/2 tbsp orange juice freshly squeezed
- 1 orange finely zested
1. In a medium-sized mixing bowl, whisk the powdered sugar, orange juice, and orange zest together until all of the clumps are gone from the powdered sugar.
2. Using a spatula, spread the glaze over the cooled cake. Allow the glaze to set.
Sources: Adapted from Lemon Ricotta Cookies with Lemon Glaze by Giada de Laurentiis
Adapted from Lingurian Olive Oil Cake. https://www.foodandwine.com/recipes/ligurian-olive-oil-cake