Orange and Olive Oil Cake

Step 1

Preheat the oven to 350ºF. Butter a 9-inch springform pan or cake pan. (You can also use a 12-cup Bundt pan.)  For easy removal, place a round of parchment paper in the bottom of the pan.

Step 2

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Step 3

In a large bowl, whisk the eggs until blended, then gradually whisk in the sugar, beating until slightly thick and pale yellow.

Step 4

In a medium bowl, whisk the zest, juice, and oil. Add to the egg mixture in thirds alternating with the flour mixture.

Step 5

Pour batter into the pan and bake for 45 to 60 minutes (or less if using a Bundt pan — start checking after 35 minutes), or until a toothpick comes out clean or until an instant-read thermometer registers 210ºF or above. Cool on a rack for at least 15 minutes. Note: This cake rises in the oven and falls way down as it cools — this is normal. The cake still tastes incredibly delicious and moist.

Step 6

Sift confectioners’ sugar over top before cutting and serving.