Orange Olive Oil Cake Recipe

Step 1

Prep your oven and pans. Position a rack in the center of the oven and preheat the oven to 350°F. Use a pastry brush to brush the bottom and sides of a 10-inch cast-iron skillet with 1 teaspoon olive oil.

Step 2

Make the cake batter. In a medium bowl, combine the sugar and orange zest. Use your fingers to rub the zest into the sugar—this will infuse the sugar with oils from the zest. Add the flour, baking powder, baking soda, and salt and mix with a rubber spatula until combined.

Step 3

In a large bowl, whisk together the milk, Land O Lakes® Butter with Olive Oil & Sea Salt, olive oil, eggs, orange-flavored liqueur, and orange juice. Gradually whisk in the dry ingredients until just combined.

Step 4

Pour the batter into the prepared pan and use an offset spatula to smooth the top.

Step 5

Bake the cake. Bake for 55 to 60 minutes, or until the top of the cake bounces back when gently pressed and a skewer inserted into the cake comes out with a few crumbs attached. Cool the cake in its pan on a wire rack for 20 minutes before slicing and serving.

Step 6

Serve and store. Serve warm, or at room temperature. Garnish with confectioners' sugar and orange slices before serving. The orange olive oil cake can be stored at room temperature, tightly covered in plastic wrap, for up to 3 days. After that, refrigerate for up to 2 more days.