Dessert: United States – Orange Olive Oil Cake with Citrus Glaze

Serving Size: 8

Approximate Time

Prep 15 min

Cook 45 min

Additional 25 min

Total 1 hr 25 min

Ingredients

1 1 / 2 cups (195 g) all-purpose flour
1 1 / 2 tsp baking powder
1 / 2 tsp kosher salt
1 cup (200 g) granulated sugar
3 large eggs, room temperature
3 / 4 cup (180 ml) extra-virgin olive oil (mild)
3 / 4 cup (180 ml) whole milk
2 tsp pure vanilla extract
2 tbsp (from about 2 oranges) finely grated orange zest
1 / 4 cup (60 ml) fresh orange juice
1 cup (120 g) powdered sugar, for the glaze
2 to 3 tbsp fresh orange juice, for the glaze
1 / 2 tsp pure vanilla extract, for the glaze
Pinch of kosher salt, for the glaze
Optional garnish: extra orange zest or very thin orange slices

Instructions

Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan, line the bottom with parchment, and lightly grease the parchment.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, whisk sugar and eggs vigorously for about 1 minute until slightly thickened and paler.
Slowly stream in the olive oil while whisking until fully emulsified.
Whisk in the milk, vanilla, orange zest, and 1/4 cup orange juice.
Add the dry ingredients to the wet and whisk or fold just until no dry streaks remain. Do not overmix.
Pour the batter into the prepared pan and smooth the top. Bake 35 to 45 minutes, until the top is deep golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool in the pan for 10 minutes, then run a knife around the edge, turn out onto a rack, peel off parchment, and cool completely.
Make the glaze: In a small bowl, whisk powdered sugar, 2 tablespoons orange juice, vanilla, and a pinch of salt until smooth and pourable. If needed, add up to 1 more tablespoon juice to reach drizzling consistency.
Spoon or drizzle the glaze over the cooled cake. Garnish with extra zest or thin orange slices if desired. Let set 15 minutes, slice, and serve. Store covered at room temperature up to 3 days.