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Hiya, friends!
Today I have a darling little clementine olive oil cake for you.
It’s bright, flavorful, and perfectly represents my love for all things citrusy these days. It also has olive oil and butter in the base, which allows the olive oil to shine without overpowering the flavor of the cake. The silky duo also guarantee a light, fluffy crumb and well, a moist slice. I know… people get uncomfortable around the word moist (poor guy), but when it comes to my cakes, I prefer it 150% to the latter. DRY is the word that makes me cringe. Life is too short for dry cake! Like, ever.
This cake is VERY light, and almost… airy, so it’s perfect for dessert after a heavy meal, a little treat with your afternoon coffee, or even breakfast 😉
Or all three? Yes. I vote all three.
Happy Monday, loves. xo
Clementine Olive Oil Cake
Ingredients
- 1/2 cup olive oil
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup whole milk
- 4 tablespoons unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 1 tablespoon finely grated clementine zest
- 1/2 cup clementine juice; divided
- 1 cup granulated sugar
- 3 large eggs
- 1 1/2 cups confectioners’ sugar
Instructions
- Preheat oven to 350° (F). Line a 9 inch round baking pan with parchment paper and grease well.
- In a large bowl whisk together the flour, baking powder, baking soda, and salt; set aside.
- In a separate bowl, whisk together the oil, milk, butter, vanilla, and 1/4 cup of the clementine juice; set aside.
- Mix the granulated sugar and zest together until fragrant and the sugar has taken on an slightly orange hue. Combine the sugar and eggs in a large bowl or stand mixer fitted with the paddle attachment and beat on medium-high until light and fluffy, 2 to 3 minutes.
- Reduce speed to low and add the flour mixture and the milk mixture alternately, beginning and ending with the flour mixture, mixing well between additions.
- Transfer the batter to the prepared pan and bake until a toothpick inserted in the center comes out clean, about 45-50 minutes. Cool the cake in the pan for at least 20 minutes, then transfer to a wire rack to cool completely.
- Combine the confectioners sugar and the remaining clementine juice in a small bowl; whisk until smooth. Drizzle over the cooled cake. Let set before serving.
This looks totally different and delicious – love the recipe!
This looks fantastic! I love the citrusy goodness! It’s time for cake!!!
It is always time for cake 😉
Of course that life is too short for dry cake!! This one looks wonderfully moist, so I really love it. Clementine anything is so good 😀
I really love YOU! Thank you, girl!!!
Your citrus desserts are SO making me wish Spring was here. I can’t even handle it. This looks so light and refreshing!
Bring on the Spring!!! And thank you 🙂 xo
This is my kind of cake…delicious yet you can enjoy them without guilt.
YES! Aren’t those ones just the best?
Sounds like it would melt right in your mouth! Delish.
It almost does 😉
Gorgeous cake, m’lady! Moist is my favorite word when it comes to cake. I adore butter and olive oil together, too. The oil works wonders in tea cakes to keep them moist. I’m craving a big slice of this to go with my tea right now!
Tea and cake sound perfect right about now! Wish we lived closer so we could make that happen 😉 xo
MMM I can just taste the flavors – delicious!
Thank you, Kristi!
Looks perfect! I am just beginning to bake with citrus and loving it! cannot wait to try this!
You’ll love it! Can’t wait to see what beauty you bake up, lady.
This is a beauty of a cake! Just the thing for pretending that it’s no longer winter ; )
Yup 🙂 You’re on to my little game of make believe, I see!
I’m voting this cake for BREAKFAST, LUNCH, and DINNER!! Whoa good. Also, you are so right…people go crazy over the word moist…but it is WAY better than the alternative!
Girl, I like the way you vote 🙂
Love the mix of citrus and olive oil!
Thanks, Laura! I’m finding myself so drawn to citrus right now, and olive oil just goes along with its bright flavors so delightfully.
OKAY SO. I made a cake inspired by yours (meaning I based it off your recipe BUT I have commitment issues when it comes to following recipes, so I MUST improvise or sub out ingredients…don’t ask why…) But the end product was absolutely delightful and I’m so glad I tripped across your version and had that do go off of! Mom and sister loved it and the cake barely cooled enough to slice it before it was completely gone. Success! Thanks Ashley!!
My favourite olive oil cake recipe! Wow so moist and perfectly flavoured!! The only I changed was 1/4 cup lemon juice and 1/4 clement juice. The flavours mixed perfect