Citrus Olive Oil Cake

The dense yellow cake is moist and bursting with bright citrus flavors. Just right for a spring or summertime dessert.

Citrus Olive Oil Cake

Ingredients

• 1 cup sugar
• 3 eggs
• zest of 1 orange
• zest of 2 lemons
• 1/8 tsp almond extract
• 1 tsp vanilla extract
• 1/4 cup milk
• 3/4 cup good extra virgin olive oil
• 1 1/2 flour
• 2 tsp baking powder
• 1/2 tsp salt
• juice of 1/2 orange
• juice of 1 lemons
• 2 tbsp powdered sugar
• 1/2 cup lemon curd 
• berries for garnish 

Preheat oven to 350F.

In the bowl of a stand mixer, combine the sugar, eggs and zest. Beat until smooth and pale in color. Add the extracts, milk and oil. Blend to combine. Add the flour, baking powder and salt. Mix until just combined. Do not over mix. Pour the batter into a liberally greased round cake pan. Bake for 25 to 30 minutes until center is cooked. When inserting a toothpick, a moist crumb should come out along with the toothpick.

Cool for just a few minutes before flipping the cake out onto a serving platter.

In a small bowl, combine the lemon and orange juice with the powdered sugar. Spoon the mixture over the top of the cake while still warm. May not require all of the syrup mixture. Allow cake to cool completely.

Spread the lemon curd over the top of the cake. Garnish with a mixture of berries.

Serves 8

Notes from the Chef:

-The combination of the berries with the curd really sends this cake over the edge, so I'd wait to make this recipe until berries are in season

-This cake is a little reluctant to leave the pan, so consider lining the bottom of the pan with parchment paper