Cakes & Cupcakes

Citrus Olive Oil Cake

USE_Citrus-Olive-Oil-Cake
USE_Citrus-Olive-Oil-Cake

Ingredients

  • 2 C. all-purpose flour
  • 1 ¾ C. sugar
  • 1 ½ tsp. salt
  • ½ tsp. Clabber Girl® Baking Soda
  • ½ tsp. Clabber Girl® Baking Powder
  • 1 C. quality olive oil, mild flavor
  • 5 Tbsp. unsalted butter, melted
  • 1 ¼ C. whole milk
  • 3 eggs
  • 1 Tbsp. lemon zest
  • 2 Tbsp. fresh lemon juice
  • 1 ½ tsp. orange zest
  • 2 Tbsp. fresh orange juice
  • 1 Tbsp. Spice Islands® Pure Almond Extract

Directions

  1. Preheat oven to 350° Spray a 9” (at least 2” deep) cake pan with no-stick baking spray like Baker’s Joy®. Line the bottom of the pan with parchment paper.
  2. In a bowl, whisk together the flour, sugar, salt, baking soda, and baking powder; set aside.
  3. In another bowl, whisk together the olive oil, butter, milk, eggs, lemon zest and juice, orange zest and juice, and almond extract.
  4. Add the dry ingredients to the wet and mix just until combined.
  5. Pour the batter into the prepared pan and bake 1 hour or until golden and a toothpick inserted in the center comes out clean.
  6. Transfer cake to a wire rack and allow to cool for 30 minutes
  7. Run knife around the edge of the pan and then turn cake out onto rack and allow to completely cool.
  8. Top with powdered sugar and/or toasted sliced almonds.

Citrus Olive Oil Cake

USE_Citrus-Olive-Oil-Cake

Ingredients

  • 2 C. all-purpose flour
  • 1 ¾ C. sugar
  • 1 ½ tsp. salt
  • ½ tsp. Clabber Girl® Baking Soda
  • ½ tsp. Clabber Girl® Baking Powder
  • 1 C. quality olive oil, mild flavor
  • 5 Tbsp. unsalted butter, melted
  • 1 ¼ C. whole milk
  • 3 eggs
  • 1 Tbsp. lemon zest
  • 2 Tbsp. fresh lemon juice
  • 1 ½ tsp. orange zest
  • 2 Tbsp. fresh orange juice
  • 1 Tbsp. Spice Islands® Pure Almond Extract

Directions

  1. Preheat oven to 350° Spray a 9” (at least 2” deep) cake pan with no-stick baking spray like Baker’s Joy®. Line the bottom of the pan with parchment paper.
  2. In a bowl, whisk together the flour, sugar, salt, baking soda, and baking powder; set aside.
  3. In another bowl, whisk together the olive oil, butter, milk, eggs, lemon zest and juice, orange zest and juice, and almond extract.
  4. Add the dry ingredients to the wet and mix just until combined.
  5. Pour the batter into the prepared pan and bake 1 hour or until golden and a toothpick inserted in the center comes out clean.
  6. Transfer cake to a wire rack and allow to cool for 30 minutes
  7. Run knife around the edge of the pan and then turn cake out onto rack and allow to completely cool.
  8. Top with powdered sugar and/or toasted sliced almonds.

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