Everyday Olive Oil Cake
1 hr 20 min
Makes one 8" cake, 10 slices
A tender, moist citrus cake made with olive oil and orange juice, baked in a single layer.
| prepPreheat oven to 350°F / 175°C | |||||
| prepGrease an 8" round pan and line the bottom with a parchment round | |||||
| 150 g King Arthur Unbleached All-Purpose Flour | Whisk together flour, sugar, baking powder, baking soda & salt | Gradually whisk in dry ingredients until combined & lump-free | Pour into prepared pan; bake 350°F / 175°C, 35–40 min until golden & springs back | Cool in pan 30 min, turn out onto rack & cool completely | |
| 198 g granulated sugar | |||||
| 1/2 teaspoon baking powder | |||||
| 1/2 teaspoon baking soda | |||||
| rounded 1/2 teaspoon table salt | |||||
| 2 large eggs | Whisk eggs & olive oil until emulsified & creamy | Whisk in milk, orange zest, orange juice, vanilla & Fiori di Sicilia | |||
| 100 g extra-virgin olive oil | |||||
| 170 g milk (whole preferred) or plant-based milk | |||||
| zest of 1 orange | |||||
| 57 g orange juice | |||||
| 1 teaspoon King Arthur Pure Vanilla Extract | |||||
| 1/4 teaspoon King Arthur Fiori di Sicilia (optional) | |||||
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