Super easy to prepare and so delicious! This Olive Oil Cake with Orange & Lemon will turn any gray winter day into a summer vacation ;)
1 cup (240ml) extra virgin olive oil
1 cup (240ml) whole milk (or plant-based alternative)
1 cup (200g) sugar (or xylitol)
3 medium eggs
1/3 cup (80ml) orange juice
zest of 1 organic orange
zest of 1 organic lemon
2 tsp. vanilla extract
2 cups (260g) spelt flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Sugar glaze or confectioners’ sugar for serving
1. Preheat the oven to 350°F (180°C). Lightly grease a bundt cake pan and dust with some flour. I recommend a silicone mold here – makes it easier to get the cake out when it’s done. Set aside.
2. In a large bowl mix the olive oil with milk, sugar (or xylitol), eggs, orange juice, orange and lemon zest, and vanilla extract until well combined. Mix the spelt flour, baking powder, baking soda, and salt in a second bowl and sift into the bowl with the wet ingredients in several batches and mix well each time before you add more – the batter will be quite runny but that is ok. Pour into the prepared bundt pan and bake for 45-55 minutes or until a wooden skewer inserted into the cake comes out clean. Take out of the oven and let cool down in the pan for about 15-20 minutes, then carefully remove from the pan and let cool down completely on a wire rack.
3. To serve the cake make a simple sugar glaze with confectioners’ sugar and lemon juice and drizzle over the cake or just dust the cake with some confectioners’ sugar and enjoy.
Keywords: olive oil, cake, lemon, orange