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Alison Miksch; Food Styling: Cat Steele; Prop Styling: Lindsey Lower

Recipe Summary

prep:
15 mins
bake:
40 mins
stand:
20 mins
total:
1 hr 15 mins
Yield:
Serves: 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Make cake: Preheat oven to 350°F. Coat a 9-inch round cake pan (at least 2 inches deep) with olive-oil cooking spray. Line bottom with parchment; mist with spray.

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  • In a bowl, whisk flour, baking powder and salt. In a separate bowl, combine sugar, zest and eggs. Using an electric mixer on high speed, beat mixture until pale and thickened, about 5 minutes. Reduce speed to low and beat in orange juice. Gradually add olive oil, beating constantly. Stop mixer and use a rubber spatula to fold in dry ingredients. Pour batter into prepared pan and bake until a toothpick inserted into center comes out clean, 35 to 40 minutes. Let cool in pan on a wire rack for 15 minutes. Run a small knife around edge of cake, then turn onto rack to let cool completely.

  • Make glaze: Whisk confectioners' sugar, milk and vanilla in a small bowl until smooth. Set cake and rack over a foil-lined rimmed baking sheet. Spread glaze on cooled cake, allowing it to drip over edges. Let glaze set for at least 20 minutes before serving.

Nutrition Facts

307 calories; fat 15g; saturated fat 2g; protein 3g; carbohydrates 40g; fiber 1g; cholesterol 53mg; sodium 117mg.