I am not a fan of orange, so I replaced the orange zest, fresh OJ, and Grand Marnier with lemon zest, fresh lemon juice from 2 lemons, and 1/4 C lemon vodka. —Melody Ulland
9" round cake
all purpose flour
1 3/4 cups
1 1/2 teaspoons
1 1/3 cups
extra-virgin olive oil
1 1/4 cups
1 1/2 tablespoons
grated lemon zest
fresh lemon juice
In This Recipe
Heat oven to 350 degrees.
Spray 9" cake pan that is at least 2" deep with cooking spray and line with parchment paper.
Whisk flour, sugar, salt, baking powder, and baking soda together.
In a separate bowl, whisk, olive oil, milk, eggs, lemon zest, lemon juice, and lemon vodka together..
Add the dry ingredients to the wet ingredients and stir until just combined.
Pour the batter into the pan and bake for 50 minutes - or until a toothpick comes out clean.
Transfer to a cake rack and let cool for 10 minutes,
Invert the cake onto the rack and let cool completely.
I am not a fan of the orange in the original recipe so I swapped out the orange for lemon ingredients. It also took 10 minutes less time to cook than the original recipe.
I also made a lemon curd to dollop on top of the pices of cake.