Citrus and Olive Oil Cake

Hey Whiskers!
Admission time,I have an obssesion with citrus,especially lemons. Growing up all I wanted for my birthday every year was lemon cake. While my tastes have evolved my love for lemon cake has stayed steadfast. I have read lots about the balance of the fruityness of olive oil and how it works really well in cake so I decided to give it a shot,I was not disapointed. The olive oil gives a great moistness and crumb to the cake and balances out the sour notes from the lemon. This has become my go to lemon cake as I love not needing margarine. The orange gives a nice hint and depth to the cake but you can make it all lemon as well, I didn't find it to be an intense orange flavor rather a well rounded lemon flavor. It was a hit with the entire family. Till next time hopefully this cake can warm your insides up and all your friends around, keep whisking up love and happiness
Sam

Citrus and Olive Oil Bundt Cake 

Ingredients

• 1½ cups granulated sugar

• 5 large eggs

• 2 teaspoons citrus zest I used 1 orange and 1 lemon

• ½ cup fresh squeezed citrus juice I used 2 orange 1 lemon 

• 1/2 cup olive oil

• 2 cups All-purpose flour

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• For the glaze:

• 1/2 cup powdered sugar

• 3 tablespoons fresh citrus juice I used 

Instructions

1. Pre-heat the oven to 350F/180C
2. Generously grease a 10 cup bundt pan.
3. Place the sugar, eggs and zest in a bowl and whisk (about 6 minutes) until thick and pale.
4. Add the juice and olive oil until combined.
5. Add the flour, salt and baking powder and mix until just combined (do not over mix).
6. Pour the batter into the prepared pan.
7. Bake 35-40 minutes or until a cake tester comes out clean.
8. Place on a cooling rack for 5 minutes until carefully turning out onto the rack to cool completely.
9. For the glaze:
10. Whisk together the sugar and enough juice to make a drizzling consistency until smooth.
11. Drizzle onto the cooled cake.