-
Prep time
15 minutes
-
Cook time
50 minutes
-
Makes
9" round cake
Author Notes
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
Continue After Advertisement
Ingredients
-
2 cups
all purpose flour
-
1 3/4 cups
sugar
-
1 1/2 teaspoons
kosher salt
-
1/2 teaspoon
baking soda
-
1/2 teaspoon
baking powder
-
1 1/3 cups
extra-virgin olive oil
-
1 1/4 cups
whole milk
-
3
large eggs
-
1 1/2 tablespoons
grated lemon zest
-
1/4 cup
fresh lemon juice
-
1/4 cup
lemon vodka
Directions
-
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.
See what other Food52ers are saying.