Panini Girl

My obsessions-Italy and Cooking

June 10, 2013


Citrus Olive Oil Cake

cake w:slice

This is not my first foray into baking with olive oil. I baked a similar cake a while back and was quite happy with the results. That cake was incredibly moist with a lovely orange flavor. Recently while thumbing through a cooking magazine I came across this recipe and remembered that there was a carton of buttermilk lurking in the back of the fridge. Why not give this cake a go too?

I would say that this cake was equally as good and maybe a little lighter than my previous attempt. You could certainly use either lemon or orange instead of both-I can’t say that either stood out but it definitely had a nice citrus feel. This would make a lovely dessert topped with fresh berries.

Citrus Olive Oil Cake

2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
1 teaspoon pure vanilla extract
1 teaspoon lemon zest, plus 2 tbsp. lemon juice
1 teaspoon orange zest, plus 2 tbsp. orange juice
3 eggs, at room temperature
1 1/2 cups granulated sugar
2/3 cup extra-virgin olive oil, plus more for greasing
Confectioners’ sugar, for dusting

Preheat the oven to 350 degrees . Lightly grease a 9-inch springform pan. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a small bowl, mix together the buttermilk, vanilla, lemon juice and orange juice.

In a stand mixer fitted with a whisk attachment, beat the eggs and granulated sugar at high speed until fluffy and pale, about 5 minutes. Lower the speed to medium-high; drizzle in 2/3 cup olive oil, beating until the oil is incorporated, then mix in the lemon zest and orange zest. Lower the speed to low. Add half the flour mixture and mix until incorporated. Add the buttermilk mixture, then the remaining flour mixture, mixing just until blended. Scrape the batter into the prepared pan.

Bake until the top is golden and a toothpick inserted into the center comes out clean, about 1 hour. Let the cake cool in the pan on a rack for 20 minutes, then remove the pan sides and let cool completely. Dust with confectioners’ sugar just before serving.

Autumn In Tuscany-Cook With Panini Girl In Lucca

4 thoughts on “Citrus Olive Oil Cake

  1. I love an olive oil cake. Seems so healthy compared tousing butter.

  2. Linda-I’m thinking that this would be perfect with an afternoon cup of tea. You choose which kind!

  3. Janie, I will be baking this when I am back in Melbourne….to keep Italy close by. Grazie! xx

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