Citrus Olive Oil Cake
I can't say that this is a "diet" cake. It just feels a little healthier. I love that it is loive oil and fresh citrus. I like to serve it with fresh whipped cream and berries.
Servings: 0
Ingredients
- 2 cups All-purpose Flour
- 1-3/4 cups Granulated White Sugar
- 1-1/2 tsps. Kosher Salt
- 1/2 tsp. Baking Soda
- 1/2 tsp. Baking Powder
- 1-1/3 cups Extra Virgin Olive Oil, use the good stuff
- 1-1/4 cups Whole Milk, room temperature
- 3 Lg. Eggs, room temperature
- 1-1/2 Tbs. Fresh Grated Orange Zest
- 1/4 cup Fresh orange juice, room temperature
- 1/4 cup Grand Marnier, if you don't want to use alcohol, you can double the fresh orange juice.
Instructions
- Preheat the oven to 350° Spray a 9-inch cake pan twith cooking spray and line the bottom with parchment paper.
- Whisk together the flour, sugar, salt, baking soda and baking powder, in a small bowl.In another bowl, whisk together the olive oil, milk, eggs, orange zest, orange juice and Grand Marnier.Add the dry ingredients; whisk until just combined.Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and a cake tester comes with just a few moist crumbs. Transfer the cake to a rack and let cool for 30 minutes.Invert the cake onto the rack and let cool completely, 2 hours.