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.ย It also has olive oil and butter in the base, which allows the olive oil to shine without overpowering the flavor of the cake.ย The silky duo also guaranteeย 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.ย
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 ๐
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 confectionersโ sugar
Instructions
- Preheat oven to 350ยฐ (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 is a beauty of a cake! Just the thing for pretending that it’s no longer winter ; )
Yup ๐ You’re on to my little game of make believe, I see!
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.
MMM I can just taste the flavors – delicious!
Thank you, Kristi!
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 ๐ xo
Sounds like it would melt right in your mouth! Delish.
It almost does ๐
This is my kind of cake…delicious yet you can enjoy them without guilt.
YES! Aren’t those ones just the best?
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 ๐ xo
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 ๐
I really love YOU! Thank you, girl!!!
This looks fantastic! I love the citrusy goodness! It’s time for cake!!!
It is always time for cake ๐
This looks totally different and delicious – love the recipe!