- Serves 8
The quickest, last-minute cake you'll ever bake . I use whatever citrus combination I have on hand - Meyer lemon and tangerine juice and zest for the cake and orange for the glaze this time. A real citrus party baked in any shaped pan - loaf, round or spring form, cloaked in a sweet drizzle of glaze. Perfect with a cup of tea served promptly 4 o'clock in the afternoon. —foodfanatic
Test Kitchen Notes
We really liked this cake. First, it's not just one bowl--there's one for dry ingredients, one for wet, and a cup for the citrus (which I strained into the wet ingredients because my meyer lemon was loaded with seeds). But that's a minor quibble. It came together like a breeze--really, why would anyone make a cake from a mix if they could make a cake that's this easy? I didn't have non-extra-virgin olive oil in the house so I used walnut oil--delicious. The cake was a tiny bit dry--but that made it perfect for coffee or tea, just as foodfanatic said. And I LOVED the glaze. The butter added amazing taste and texture. And it was pretty. —drbabs
Olive oil, not extra virgin
Grated citrus rind ( I use a combination of 2)
- Whisk all the dry ingredients together in a bowl.
- Pour the oil and juice intoma measuring jug and add the eggs, vanilla and rind and whisk until well combined.
- Pour the gg mixture into the flour mixture and stir until well combined. Pour into a greased baking pan.
- Bake at 350F for 55 minutes.
- For the glaze : Heat the butter and orange juice until the butter melts. Remove from the stove and add the powdered sugar whisking until smooth. Pour over the cooled cake.