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
- 2 1⁄2 cups flour
- 1 3⁄4 cups sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1⁄4 tsp. salt
- 1⁄3 cup orange juice
- 1⁄3 cup lemon juice
- 1⁄3 cup buttermilk
- 3⁄4 cup light olive oil
- 2 tsp. vanilla
- 1 egg
- 5 egg whites
- 1 cup powdered sugar
- 1⁄4 cup lemon juice
- Preheat oven to 325°F. Spray a 9-inch 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, 1⁄3 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 to 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 1⁄4 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.