Classic Olive Oil Cake with Orange Glaze

Ingredients

• 3 large eggs
• 3/4 cup granulated sugar
• 1/2 cup extra virgin olive oil
• 1/2 cup whole milk
• 1 tablespoon orange liqueur (optional)
• 1 tablespoon finely grated orange zest
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt

For the glaze (optional):

• 1/2 cup powdered sugar, sifted, or more as needed
• 1 to 2 tablespoons fresh orangejuice, or as needed

Directions

Step 1

Preheat the oven to 350°F. Spray an 8-inch round cake pan, springform pan, or bundt pan with baking spray with flour. If using one of the former pans, line the bottom with a round of parchment paper. (If using a bundt pan, spray it well so that the cake releases easily after baking.)

Step 2

In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs and sugar at high speed for 30 seconds. Add the oil in a slow, steady stream, beating until combined. Add the milk, beating until combined. Reduce mixer speed to low. Beat in the orange liqueur, if using, the orange zest, and the vanilla and almond extracts.

Step 3

In a medium bowl, whisk together the flour, baking powder, and salt. Gradually add the flour mixture to the egg mixture, beating until combined, stopping to scrape the sides of the bowl. Pour the batter into the prepared pan.

Step 4

Bake until a wooden pick inserted in center comes out clean, 30 to 33 minutes for the round cake pan or springform pan, and 50 to 60 minutes for a bundt pan. Let the cake cool in the pan for 10 minutes. Remove from the pan, and let it cool completely on a wire rack. Make the glaze, if using: Combine the powdered sugar and orange juice in a small bowl and whisk until the glaze is smooth and coats the back of a spoon. Place the cake on a serving plate and drizzle with the glaze.

Step 5

Store at room temperature wrapped loosely in foil or plastic wrap.