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Clementine Olive Oil Cake

Ashley Manila
5 from 2 votes
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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.
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