Author Notes: 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
Food52 Review: 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
Serves: 8
Ingredients
-
2
cups All-purpose flour
-
3/4
cup Sugar
-
2
teaspoons Baking powdee
-
pinches Salt
-
1/2
cup Olive oil, not extra virgin
-
1/2
cup Citrus juice
-
2
teaspoons Grated citrus rind ( I use a combination of 2)
-
2
Eggs
-
1/2
teaspoon Vanilla extract
-
Glaze:
-
2
teaspoons Unsalted butter
-
2
tablespoons juice
-
1
cup Powdered sugar
Directions
- 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.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Citrus Recipe
4 Comments