Olive Oil Cake with Citrus Glaze
Ingredients
- 1.75 cups all-purpose flour
- 1.5 tsp baking powder
- 1/2 tsp salt
- 3 large eggs
- 1 cup granulated sugar
- 3/4 cup extra-virgin olive oil
- 1/2 cup whole milk
- 2 tbsp orange zest
- 1 tsp vanilla extract
- 1 cup powdered sugar
- 3 tbsp fresh orange juice
Instructions
- Heat the oven to 350°F and grease a 9-inch round cake pan, lining the bottom with parchment.
- Whisk the flour, baking powder and salt together in a bowl.
- In a separate bowl, whisk the eggs and sugar 2 minutes, until pale and slightly thickened.
- Slowly whisk in the olive oil, then the milk, orange zest and vanilla.
- Fold the dry ingredients into the wet in three additions, mixing just until no streaks of flour remain.
- Pour the batter into the prepared pan and smooth the top.
- Bake 40 to 45 minutes, until a toothpick inserted in the center comes out clean and the top springs back when pressed.
- Cool the cake in the pan 15 minutes, then turn out onto a rack to cool completely, about 30 minutes more.
- Whisk the powdered sugar and orange juice together until the glaze coats the back of a spoon in a thin ribbon.
- Pour the glaze over the cooled cake, letting it drip down the sides, and let set 10 minutes before slicing.
Good to Know
This cake actually improves after a day resting at room temperature, wrapped; bake it up to 2 days ahead.