Orange and Lemon Olive Oil Cake
Olive oil is so good for you, it almost makes this cake a health food! All the orange and lemon really do is boosts the vitamin C content too.
Serves: 12Hands-on: 20 minutesTotal: 1 hour 10 minutesDifficulty: Easy
- 2½ cups flour
- 1¾ cups sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- ¼ tsp. salt
- ⅓ cup orange juice
- ⅓ cup lemon juice
- ⅓ cup buttermilk
- ¾ cup light olive oil
- 2 tsp. vanilla
- 1 egg
- 5 egg whites
- 1 cup powdered sugar
- ¼ cup lemon juice
- Preheat oven to 325°F. Spray a 9" springform pan with nonstick baking spray containing flour; set aside. In large bowl, combine flour, sugar, baking powder, baking soda, and salt and mix well; set aside.
- In medium bowl, combine orange juice, ⅓ cup lemon juice, buttermilk, olive oil, vanilla, and 1 egg; beat until combined. Stir into flour mixture; beat until blended.
- In small bowl, beat egg whites until stiff. Fold into the batter until combined. Pour into prepared pan. Bake for 40–50 minutes or until cake is dark golden brown and a toothpick inserted in center comes out clean.
- In small bowl, combine powdered sugar and ¼ cup lemon juice; mix well. Spoon half over the cake in the pan. Loosen edges of cake and turn out onto serving plate. Spoon remaining powdered sugar mixture over cake; let cool completely.