Description
Notes:
This cake sinks way down as it cools. Don’t worry. It will still be one of the most delicious cakes you have ever tasted. It is so moist. Also, this is one of those cakes that seems to get better by the day. Don’t be afraid to make it a day early if serving for company.
Ingredients
- Butter for greasing the pan
- 1½ cups (195 g) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon (6 g) salt
- 3 eggs
- 1¾ cups (350 g) sugar
- 2 teaspoons grated orange zest
- 2/3 cup (158 g) freshly squeezed orange juice (the juice from about 2 oranges)
- 2/3 cup (141 g) olive oil, see notes above
- 2 tablespoons Grand Marnier, optional
Instructions
- Preheat the oven to 350ºF. Butter a 9-inch springform pan or cake pan. (You can also use a 12-cup Bundt pan.) For easy removal, place a round of parchment paper in the bottom of the pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, whisk the eggs until blended, then gradually whisk in the sugar, beating until slightly thick and pale yellow.
- In a medium bowl, whisk the zest, juice, and oil. Add to the egg mixture in thirds alternating with the flour mixture.
- Pour batter into the pan and bake for 45 to 60 minutes (or less if using a Bundt pan — start checking after 35 minutes), or until a toothpick comes out clean or until an instant-read thermometer registers 210ºF or above. Cool on a rack for at least 15 minutes. Note: This cake rises in the oven and falls way down as it cools — this is normal. The cake still tastes incredibly delicious and moist.
- Sift confectioners’ sugar over top before cutting and serving.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: oven
- Cuisine: American, Italian
