This blood orange olive oil pound cake manages to be light and spongy, bursting with citrus flavor, and is incredibly moist. In fact, this cake is a fool-proof super moist cake, and that’s because of one ingredient: olive oil. The secret is out: oil makes for moist cakes— not butter. The blood orange zest and juice pairs exceptionally well with the olive oil, offering a fresh, delicious flavor combination.
Pound cakes are pretty versatile— they can be made in loaf pans or bundt pans. I love bundt pans because they make simple cakes look effortlessly beautiful! Bundt cakes can be a little tricky though, because they can be a pain to unmould. I’ve found two tips to help release the cake from a bundt pan: (1) Spray the bundt pan generously with baking spray with flour. (2) Let the cake cool for 10 minutes. Then, run a small spatula or butter knife around the edge, and unmould. Don’t let the cake just sit in the pan until it cools completely. Plus, I recently discovered that Filippo Berio makes an olive oil just for baking— extra light tasting olive oil. The olive oil taste is incredibly mild, which is perfect for the subtle orange flavor.
Making this cake is truly a piece of cake! I like for all of my ingredients to be room temperature, including the eggs and milk. First, add the eggs to a large bowl or the bowl of a stand mixer. Using the paddle attachment, whisk on medium high. Then,, sprinkle in the granulated sugar and orange zest. Keep whisking on medium high until the mixture transforms from liquidy to thick and pale colored. I then whisked in the olive oil, and added the dry ingredients—cake flour, almond meal, baking powder and salt—alternating with the milk. That’s it! Pour into the bundt and bake about 50 minutes. Making the icing was even easier—I mixed powdered sugar with freshly squeezed blood orange juice and then drizzled it on once the cake had cooled.
This recipe makes a beautiful, delicious, incredibly moist. The hands on prep time is about 20 minutes. You can make this cake start to finish, including cooling time and icing it, in less than two hours. Now, that’s my kind of cake!
Blood Orange Olive Oil Cake
5 large eggs
1 and 1/2 cups granulated sugar (300g)
Zest from 2 blood oranges
2/3 cup Filippo Berio olive oil
2 teaspoons extract (orange or vanilla)
1 teaspoon salt
1 and 3/4 cups cake flour
3/4 cups almond flour
1 and 1/2 teaspoons baking powder
1/2 cup milk
2 cups powdered sugar
juice from 1-2 blood oranges
Preheat the oven to 325 F and prepare the bundt cake pan by coating with baking spray with flour. Combine the cake flour, almond flour and baking powder in a bowl. Use a hand whisk or fork to combine and break up any clumps.
Add the eggs to the bowl of a stand mixer fitted with the paddle attachment. Whisk on medium high until combined, about one minute. Drizzle in the granulated sugar and orange zest. Continue whisking on medium high until thick and pale, about three minutes.
Add the olive oil, extract, and salt and whisk until combined. Reduce speed to low and add the flour mixture and milk, alternating, beginning and ending with the flour. Mix until just combined. Pour into the bundt pan and bake for 50 minutes.
The cake is ready when a toothpick or skewer inserted into the deepest part of the pan comes out completely clean. Remove the bundt from the oven and cool on a cooling rack for 10 minutes. Run a small spatula or butter knife around the edges of the bundt pan—both outer and inner. Invert the bundt cake onto the cooling rack and let cool completely.
Once the cake has cooled, prepare the glaze by whisking the powdered sugar with enough freshly squeezed juice so that it’s thick, but will still drizzle down the cake. If the glaze is too runny, add a little powdered sugar. If the glaze is too thick to drizzle, add a little more orange juice. Spoon the glaze over the cake. You can serve immediately. Or, keep wrapped up until you’re ready to serve.
This cake is a winner all on its own and doesn’t need any extras to dress it up! Enjoy!
This recipe was adapted from King Arthur Flour.