Olive Oil Cake – Odette Williams
Delight in two-pan olive oil cake options: two 8-inch rounds, 12 cupcakes, or mini bundts. Perfectly sweetened with sugar and flavored with orange zest and buttermilk.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at odettewilliams.com.
Ingredients
- 2 cups (260g) all-purpose flour
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 3 eggs, at room temperature
- 1 1⁄3 cups (265g) granulated sugar
- 3⁄4 cup (180ml) mild-flavored extra-virgin olive oil
- 1⁄2 cup (120ml) whole milk
- 1⁄2 cup (120ml) buttermilk (shake carton before measuring)
- 1⁄4 cup (60ml) freshly squeezed orange juice
- 1 tablespoon finely grated orange zest
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