Clementine Olive Oil Cake
The ultimate comfort food, Clementine Olive Oil Cake is a light and moist dessert infused with fresh citrus flavors. This easy cake is perfect for any occasion, bringing a touch of sunshine to your table. Make it today and savor the delightful taste of sunshine in every slice!
Equipment
- Grater
- Mixing Bowl
- Baking Sheet
- Whisk
- Frying Pan
- Oven
Ingredients
- 1/2 cup Olive Oil
- 1 1/2 cups All-Purpose Flour
- 1 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 3/4 cup Whole Milk
- 4 tablespoons Unsalted Butter, melted
- 1 teaspoon Pure Vanilla Extract
- 1 tablespoon Finely Grated Clementine Zest
- 1/2 cup Clementine Juice; divided
- 1 cup Granulated Sugar
- 3 large Large Eggs
- 1 1/2 cups Confectioners’ Sugar
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Take a 9-inch round baking pan and line it with parchment paper, ensuring to grease it well. This will help in easily removing the cake later on.
- In a large mixing bowl, combine 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/4 teaspoon of baking soda, and 1/2 teaspoon of salt. Whisk these dry ingredients together until well blended, and then set the bowl aside.
- In another bowl, whisk together 1/2 cup of olive oil, 3/4 cup of whole milk, 4 tablespoons of melted unsalted butter, 1 teaspoon of pure vanilla extract, and 1/4 cup of the clementine juice. This mixture should be smooth and creamy. Set this aside as well.
- Next, in a large bowl (or stand mixer), combine 1 cup of granulated sugar and 1 tablespoon of finely grated clementine zest. Mix these together until the sugar is fragrant and takes on a slight orange hue.
- Add 3 large eggs to the sugar mixture. Beat on medium-high speed for about 2 to 3 minutes until the mixture is light and fluffy. The color should lighten, and the texture should become creamy and airy.
- With the mixer running on a low speed, alternate adding the flour mixture and the milk mixture to the egg mixture. Start with the flour, then add some of the milk, repeating this process until everything is well combined, finishing with the flour.
- Once the batter is smooth and well mixed, pour it into the prepared baking pan. Spread it out evenly to ensure an even bake.
- Bake in the preheated oven for 45 to 50 minutes. To check for doneness, insert a toothpick into the center; it should come out clean. The cake will be lightly golden on top, and the edges will start to pull away from the pan.
- After baking, allow the cake to cool in the pan for at least 20 minutes. Then, carefully transfer it to a wire rack to cool completely.
- For the glaze, whisk together 1 1/2 cups of confectioners’ sugar and the remaining 1/4 cup of clementine juice until smooth. Drizzle this over the cooled cake, allowing it to set before slicing and serving.
Notes
While the Clementine Olive Oil Cake is delicious as is, there’s always room for creativity! Here are a few ways to adapt this recipe to suit your taste.