This is one of my go-to cakes for when I want to make something simple, yet also insanely delicious. Both the cake batter and the glaze come together really quickly, and the joy of a glaze is that decorating the cake is as easy as pouring the glaze over the top. Voila, you're done! There is definitely a reason I've made this cake more times that I can remember.
There is also a reason I'm choosing to share this cake with you now... it's been a pretty crazy few months in my life and this recipe is one of my stand-bys, a tried and true great recipe. The holidays hit me harder than usual this year - with a three week trip to Michigan from Thanksgiving through mid-December, a friend of my babes' visiting from Nashville for a long weekend, followed by both of our immediate families visiting Portland for the week between Christmas and New Years. There has been a whole lot of fun, very little alone time, and only the occasional meal cooked by yours truly.
There is still one wintery weekend at Mt Hood left on the holiday schedule (it's my birthday celebration - the ultimate holiday extender!), but then I couldn't be more excited to get back in my kitchen and back to developing fun new things for all of you!
Now, back to this awesome cake! It adapts easily to whatever type of citrus juice you have on hand, and don't even think about skipping out on the brown butter glaze. I've omitted it before and while the cake is still delicious, it isn't nearly the same.
Citrus Olive Oil Cake
1 cup all purpose flour
1/2 cup ground almonds / almond flour
1 1/2 tsp baking powder
1/4 tsp salt
3 large eggs
3/4 cup sugar
1/2 cup + 1 Tbsp olive oil
1/2 tsp vanilla
1/4 tsp almond extract
zest of 1 lemon or orange
1/2 orange juice (or another citrus juice)
1/3 cup sliced almonds
- Butter and flour a 9 inch round cake pan, 8 inch square cake pan, or two 6 inch round cake pans (options are the best!).
- In a medium mixing bowl, whisk together the flour, ground almonds, baking powder, and salt.
- In a large mixing bowl, whisk eggs just a bit then add sugar and whisk until fully incorporated. Add olive oil and whisk for about 45 seconds to one minute until the mixture starts to thicken and get lighter in color. Whisk in the extracts and zest, then the juice.
- Add dry ingredients and whisk gently until just combined.
- Pour into pan (or divide equally between the two pans if you're using 6 inch), and sprinkle with sliced almonds.
- Bake at 350 degrees for 30-45 minutes, until a toothpick comes out clean and the top is lightly browned.
- Cool for 10 minutes in the pan, then gently remove and let cool completely on a rack.
Brown Butter Glaze
2 Tbsp unsalted butter
1 cup powdered sugar
3 Tbsp whole milk
1/2 tsp lemon juice
- Melt butter in a small pan over medium heat. Let it bubble while occasionally swirling it in the pan until it starts to turn a golden brown color and smells nutty (aka, like heaven). Remove from heat immediately to prevent it from burning. This process of browning the butter caramelizes the milk solids and gives the butter an amazing nutty flavor.
- In a medium bowl, whisk together the powdered sugar and milk, then slowly whisk in the butter and lemon juice.
- Pour over cooled cake, letting the glaze drip down the sides.
- Optional: decorate with long strands of citrus zest or a very thin slice of citrus!