Citrus Olive Oil Cake

This is my idea of Spring & Summer all wrapped up in a Cake. One of favorite things about this cake is the the moist texture it has. The citrus from the orange and lemon really give you a fresh tang in you mouth. Perfect hint of sweetness. This little Citrus Olive Oil Cake is going to be wrapped up and taken to Stinson Beach as a Hostess Gift for The Canady family.

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

In a small bowl, mix together the buttermilk, vanilla, lemon juice and orange juice. Zest your lemon and orange into the bowl.

In a standing mixer fitted with a whisk attachment, beat the eggs and granulated sugar at a high speed until fluffy and pale, about 5- minutes.

lower the speed to medium-high; drizzle in 2/3 cup EVOO, beating until the oil is incorporated.

Add half the flour and mix until incorporated. Add the buttermilk mixture, than the remaining flour mixture, mixing just until blended.

Scrape the batter into the prepared springform pan. Bake until the top is golden and a toothpick inserted into the center comes out clean, about 1hour and 10 minutes.

Let the cake cool in the pan on a rack for 20 minutes, then remove pan sides and let cool completely. Dust with confectioners’ sugar.

Ingredients

2 cups flour

2tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1/2 cup buttermilk

1tsp. pure vanilla extract

1 tsp. lemon zest, plus 2tbsp. lemon juice

1tsp. orange zest, plus 2tbsp. orange juice

3 eggs, at room temperature

1 1/2 cups granulated sugar

2/3 cup EVOO, plus more for greasing you pan

Confections’ sugar for dusting

 I have my Citrus Olive Oil Cake wrapped up along with an over sized Checkers Game. I think I am ready to head to Stinson Beach for a family fun Easter Weekend Party at The Canady’s.

Enjoy… You Can Have Your Cake And Eat It Too !