Happy Wednesday everyone!! I love sunny days like today, so I decided to write this post before I go for my hike. Yesterday, I was wondering what dessert to make, I was between lemon bars (which I’ll make soon) OR some kind of lemon cake. I have an orange and lemon tree. Lemon tree is awesome but my oranges are just ok (kinda sour). Anyway, I chose to mix lemon and orange in a cake plus some olive oil and the result was great.
I think this cake is super light and it goes perfect for an afternoon tea or after a heavy meal. Maybe you can try this recipe for Mother’s Day!
I hope you enjoy this recipe and don’t forget to let me know if you make it.
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup white granulated sugar
3 large eggs room temperature
3 teaspoons orange zest
3 teaspoons lemon zest
1/4 cup whole milk
3 tablespoons of orange juice
3/4 cup extra virgin olive oil
2 cups powdered sugar, sifted
3-4 tablespoons lemon juice (I think I just used 3, it depends how thick you want the glaze to be)
1.- Preheat the oven to 350 degrees F. Lightly oil an 8 inch diameter cake pan or Bundt cake pan.
2.- Add flour, baking powder, and salt in a bowl and whisk to blend; set aside. Using an electric mixer beat the sugar, eggs, and zests until fluffy. Add in milk and orange juice, beat until combined.
3.- With the mixer running add in oil little by little and continue to beat until combined. Add in flour mixture into wet ingredients and just mix until combined. DO NOT overmix.
4.- Pour batter into prepared cake pan or Bundt pan and bake until a tester inserted into the center of the cake comes out with moist crumbs attached, about 40 minutes. Transfer to a rack and cool completely before glazing.
Add powdered sugar and lemon juice in a bowl and mix to combine. Pour finished glaze over cooled cake and set aside for 45 minutes for glaze to set.