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Preheat oven to 350° F. Grease bottom and sides of 9-inch springform pan generously with 1 ½ tbsp olive oil and set aside.
In a mixing bowl, combine sugar, flours, salt, baking soda and baking powder.
In a separate large bowl, whisk together remaining 1 ¼ c olive oil orange zest, milk, orange juice, eggs and lemon extract. Add the dry ingredients, about 2 c at a time, whisking until combined.
Pour batter into greased pan and bake for 1 hour. Remove from oven and cover lightly with foil to avoid over browning. Return to oven and cook additional 30 minutes, until the top is golden brown and center of cake is set. Transfer cake to a rack and let cool for 30 minutes.
Run knife around outside of cake and remove ring of springform pan. Dust with powdered sugar top with almonds. Cake is delicious served warm or at room temperature.
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This cake was a great hit at my party.
Excellent
This is a great cake to have any time of the day! So delicious and fresh tasting.
Loved this cake. I baked it for one hour as others suggested. However it was a bit too moist. I believe cutting down on the olive oil would remedy that. So next time I will cut the 1/4 cup of extra virgin olive oil. Which I think will bring it to perfection.
I agree with the prior reviewer that 90 minutes bake time is too much. At 80 minutes it was very well done around the edges. Next time I tried one hour and it was perfect. Great recipe.
This cake was easy to make, and everyone loved it!
Brings back memories of my Mother ‘s cakes she used to make before cake mixes became popular
This cake has quite a few of ingredients, usually I don't mess with anything with this many ingredients. However, I happen to have everything at home so I thought I would give it a try. No need for your mixer as this cake does well with just a mix with your whisk. Also a spring form pan is not necessary, I used a 9' cake pan and it worked great. I will say I'm not sure about the baking time stated in the recipe, I baked mine in the cake pan for just a little under an hour. It was nicely browned and done without the extra half hour suggested. Everyone in my house (4 adults) loved this cake. It was very moist and fragrant and best of all not too sweet. Definitely will make this cake again. I think next time I will try using lemon for zest and juice just for something different. This is just a super yummy cake simile to your moistest pound cake.
Love it
It’s great
Great recipe ! Very light and fruity
Super suave el sabor y facil de comer con un cafe o a la hora del te
This is the best cake recipe I've made in quite a while. My 20-something son stopped chewing on his first bite and said, "Is this hard to make? Because it tastes good enough to be hard to make!" It was actually not at all hard to make but was quite delicious. Moist, just the right amount of chewiness and a subtle blend of flavors. Thank you for letting me try it.