Ingredients:

  • 2 cups (250g) All-Purpose Flour, plus more for dusting the pan
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • ½ tsp Salt
  • 1 cup (200g) Granulated Sugar
  • 3 Large Eggs
  • ¾ cup (180ml) Extra Virgin Olive Oil (fruity and mild), plus more for greasing the pan
  • ¾ cup (180ml) Whole Milk or Buttermilk
  • 2 tbsp Lemon Juice, freshly squeezed
  • 1 tbsp Orange Zest, finely grated
  • 1 tsp Vanilla Extract
  • ½ cup (60g) Powdered Sugar (optional glaze)
  • 2-3 tbsp Lemon Juice, freshly squeezed (optional glaze)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour the baking pan, ensuring all crevices are coated.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream together sugar and eggs until light and fluffy.
  4. Gradually drizzle in the olive oil, mixing until combined. Stir in the milk/buttermilk, lemon juice, orange zest, and vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  6. Pour batter into the prepared pan and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
  8. Whisk together powdered sugar and lemon juice until smooth (if making glaze). Drizzle over the cooled olive oil cake.