Name: Olive Oil Cake
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Ingredients: 2 cups all-purpose flour; 1 ¾ cups granulated sugar; ½ teaspoon kosher salt; ½ teaspoon baking powder; ½ teaspoon baking soda; 1 1/3 cups extra virgin olive oil; 1 ¼ cups milk (I used almond); 3 large eggs; Zest of 1 large orange; ¼ cup fresh orange juice; ¼ cup bourbon

Ingredients

Scale

2 cups all-purpose flour
1 ¾ cups granulated sugar
½ teaspoon kosher salt
½ teaspoon baking powder
½ teaspoon baking soda
1 1/3 cups extra virgin olive oil
1 ¼ cups milk (I used almond)
3 large eggs
Zest of 1 large orange
¼ cup fresh orange juice
¼ cup bourbon

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350 degrees F. Oil a 9-inch round cake pan at least 2 inches deep and line the bottom with parchment.
In a medium bowl, stir together flour, sugar, salt, baking powder, and baking soda.
In a large bowl, whisk together oil, milk, eggs, zest, juice, and bourbon. Add the flour mixture and whisk until just combined.
Pour batter into prepared pan and bake for about 1 hour, until the top is golden brown and a toothpick comes out clean or with a few moist crumbs. Serve warm or cool cake completely in pan. Cake may be stored at room temperature in an airtight container for up to 3 days or frozen in quarters, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour or in the microwave for about a minute.

Notes

Recipe adapted from Maialino via Food52

Prep Time: 10 minutes
Cook Time: 1 hour