Blood Orange Olive Oil Cake
Incredibly moist, flavorful, and surprisingly easy to make Blood Orange Olive Oil Cake. Perfect for any occasion, from a simple afternoon treat to a more elegant dessert.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup olive oil extra virgin, but not too strong
- 3 large eggs
- 1/2 cup blood orange juice from about 2-3 blood oranges
- 1 tablespoon blood orange zest from about 2-3 blood oranges
- 1/2 cup buttermilk
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the sugar, olive oil, eggs, blood orange juice, blood orange zest, and buttermilk.
- Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Dust with powdered sugar, if desired.