I have a very hard time not eating this entire cake after I bake it. I love it so much that I find myself cutting a slice and trying to get it out of my house as fast as possible. It is so delicious, moist and easy to make. I recommend this cake to anyone. Be sure to not bake it for too long, you don't want it to be dry. You can also substitute the orange for lemon and the vanilla for the almond.
Ingredients
Butter, for greasing the pan
1 1/4 cups all-purpose flour, plus more for the pan
3/4 cup sugar
2 eggs
1/3 cup olive oil
1 teaspoon almond extract
Juice and zest of 1 lemon (about 2 tablespoons juice, 1 tablespoon zest)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Confectioners sugar for dusting
Preheat the oven to 350 degrees F. Grease and flour a 9-inch round cake pan.
Mix together the sugar and eggs in a medium bowl with a whisk until blended and light. Drizzle in the olive oil and almond and mix until light and smooth. Add the lemon juice and zest and mix well. Sift together the flour, baking powder, baking soda and salt in another medium bowl. Add the flour mixture half at a time to the wet ingredients and mix on low just to incorporate. Pour into the prepared cake pan and bake, 25 to 30 minutes. Let the cake cool 15 minutes, dust with confectioners sugar and serve.
Enjoy!
