My life and times: Olive Oil Citrus Cake

This week's cake is a Citrus Olive Oil cake. I know, does not sound all that great right? It is...very yummy. Very fresh and so yummy, and so super easy!

Citrus Olive Oil Cake

Adapted from Giada De Laurentis

Makes on 8 inch cake | Preparation: Preheat the oven to 350 degrees F. Lightly oil an 8-inch-diameter cake pan

Ingredients:

Cake:

1 1/2 cups aal-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
3 large eggs
2 teaspoons orange zest
2 teaspoons lemon zest
1/4 cup whole milk
3/4 cup extra-virgin olive oil

Citrus Glaze:

3 cups powdered sugar
4-5 tablespoons lemon juice

Instructions

Add flour, baking powder, and salt in a bowl and whisk to blend; set aside… Using an electric mixer or a food processor beat the sugar, eggs, and zests in a large bowl until pale and fluffy. Add in milk and beat until combined. Keep the mixer or food processor running and gradually add in oil and continue to beat until combined. Turn off mixer or food processor. Add in flour mixture into wet ingredients and using a sturdy wooden spoon or spatula fold and mix until combined.
Pour batter into prepared cake pan or Bundt pan and bake until a tester inserted into the center of the cake comes out with moist crumbs attached, about 35 minutes. Transfer to a rack and cool completely before glazing.
To make the citrus glaze:
Add powdered sugar and lemon juice in a bowl and mix to combine. Pour finished glaze over cooled cake and set aside for 30 minutes for glaze to set.

Everybody who tried it liked it. The cake is now almost gone!

Other news...This last weekend we went to Kansas City for Toni's graduation. Had a great time. We are all so proud of her. She has worked very hard, most of the time working 2 jobs and taking care of her 3 kids and often other kids as well! She has come a long way and is now working towards her Masters in Psychology.