Last year I posted a recipe for olive oil cake, which is perfect when baked in a bundt pan and minimally topped with a little powdered sugar or whipped cream. UNLESS you decide you want to make an actual cake out of it. I mean why not? It's a dense cake with light flavors, and who wouldn't want 3 tiers of that in their mouth?
This repurposed recipe is what I love about cooking. Once you have a few recipes in your tool belt, the possibilities are endless; you can mix, match, change, and repurpose. Oh ya, and meet Tuck. Yes, he has blue claws and no, he's not mine. He's the rescue we got EB for her birthday , and let's just say he makes life a touch more interesting.
Citrus Olive Oil Cake
One batch of this recipe is perfect for three 6" cake rounds. Fill the rounds up 2/3 of the way because these puppies rise.
4 Large Eggs (beaten)
1 1/4 c Sugar
2/3 c Extra-Virgin Olive Oil
1 1/2 c Milk
1 t Vanilla
Zest from 1 Orange
Zest from 1 Lemon
2 2/3 c Flour
3/4 t Baking Soda
3/4 t Baking Powder
1 t Sea Salt
Powdered Sugar for Garnish
- Preheat oven to 350 degrees & butter 3 6-inch baking pan (or one bundt pan.)
- In a large bowl, whisk together the eggs & sugar until pale yellow and thick, about 3-4 minutes. (I did all of my mixing in a kitchen aid.)
- Slowly add in the olive oil until well combined.
- Add in the vanilla, orange zest & lemon zest until combined.
- Alternately add in the flour mixture & milk, beginning and ending with flour. (I added in half of the flour mixture until combined, then all of the milk, then the other half of the flour.)
- Finally, mix in baking soda, baking powder, and sea salt.
- Pour mixture into your buttered pan(s).
- Bake for 30-35 minutes. (In my pan, it needed to bake for about 30-35 minutes.)
- Place on a rack to cool.
- Stack and ice like a pro.