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The Cake Boss: Citrus-Olive Oil Cake

citruscake_cakeboss_400Whatever the occasion may be, make it special with this balance of sweet, and zesty recipe from Family Celebrations with the Cake Boss.

{ Serves 8 }

Whenever she joins us for Easter dinner, my mother-in-law, Gloria, brings this incredible olive oil cake. We all go nuts for it because it‘s so incredibly moist and delicious that it doesn‘t take more than a scattering of lemon and orange zest to really bring it home. This is a wonderful make-ahead dessert for entertaining, not just for Easter, but any time of year.

Unsalted butter, for greasing the pan
2 cups all-purpose flour, plus more for the pan
3 large eggs
2 1/2 cups granulated sugar
1 1/2 cups milk
1 1/4 cups fruity extra-virgin olive oil
1/2 teaspoon pure vanilla extract
1/4 teaspoon finely grated lemon zest, plus more for garnish
1/4 teaspoon finely grated orange zest, plus more for garnish
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 1/4 cups confectioners‘ sugar
1 tablespoon plus 1 teaspoon freshly squeezed orange juice

1. Position a rack in the center of the oven and preheat the oven to 350ºF.

2. Grease a 10-inch Bundt pan or equivalent cake pan lightly with butter, then dust it lightly with flour, tapping out any excess. Put the eggs and granulated sugar in a large bowl and whisk them together, then whisk in the milk, olive oil, vanilla, lemon zest, and orange zest.

3. In a separate bowl, sift the flour, baking powder, and salt. Working in two or three batches, add the dry ingredients to the wet ones, whisking until smooth and fully blended. Pour the batter into the prepared pan.

4. Bake in the oven until the top is golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour and 20 minutes. Let cool partially in the pan. Then turn the cake out onto a drying rack and let cool completely.

5. Meanwhile, make the glaze. Using a fork, stir together the confectioners‘ sugar and orange juice until smooth but thick. Spoon the glaze atop the cooled cake, letting it run down the sides. Garnish the top of the cake with more finely grated lemon and orange zest.


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