Blood Orange Olive Oil Cake with Citrus Glaze

Serves 8 · 15 min prep · 40 min cook

Ingredients

• 3/4 cup extra-virgin olive oil (mild, fruity)
• 1 cup granulated sugar
• 3 large eggs
• 2 tbsp blood orange zest
• 1/2 cup blood orange juice
• 1/2 cup whole milk
• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup powdered sugar
• 2–3 tbsp additional blood orange juice for glaze

Instructions

1. 1Preheat oven to 350°F. Grease a 9-inch round cake pan, line the bottom with parchment, and lightly flour the sides. In a large bowl whisk the olive oil and granulated sugar until combined and slightly thickened.
2. 2Whisk in the eggs one at a time until the mixture is smooth and pale. Stir in the blood orange zest, juice, and milk.
3. 3In a separate bowl whisk the flour, baking powder, and salt. Add the dry ingredients to the wet in two additions, folding gently with a spatula just until the batter is smooth and no dry pockets remain—do not overmix.
4. 4Pour the batter into the prepared pan and smooth the top. Bake 35–42 minutes, until the top is golden, the edges pull slightly from the pan, and a toothpick inserted in the center comes out clean or with a few moist crumbs.
5. 5Cool the cake in the pan on a wire rack for 15 minutes, then run a knife the edge, invert onto the rack, peel off the parchment, and flip right-side up. Cool completely before glazing.
6. 6Make the glaze: whisk the powdered sugar with blood orange juice until thick but pourable; add the third tablespoon only if needed for a slow-drizzle consistency.
7. 7Place the cooled cake on a serving plate and pour the glaze over the center, letting it drip naturally down the sides. Allow the glaze to set 20 minutes.
8. 8Slice into wedges with a serrated knife. The crumb stays exceptionally moist for 3 days under a cake dome at room temperature.