Olive Oil Bundt Cake

  • 5 large eggs, room temperature
  • 1-1/4 cups sugar
  • 1 T finely grated orange zest
  • 1 cup Orange Olive Oil Buy now
  • 2 cups cake flour
  • 1-1/4 tsp baking powder
  • 1 tsp fine sea salt

Preheat oven to 325° and butter and flour a 10-cup bundt pan. In a bowl, beat the eggs with the sugar and orange zest at medium-high speed until smooth. Gradually beat in the olive oil until creamy, about 2 minutes. In a small bowl, whisk the cake flour with the baking powder and salt. Add the dry ingredients to the egg mixture in 3 batches, beating on medium speed between additions.

Scrape the batter into the prepared pan and bake in the center of the oven for about 1 hour, until a toothpick inserted in the center of the cake comes out clean. Let cool in the pan for 15 minutes, then invert onto a rack. Let the cake cool completely before cutting into slices and serving.

Olive oil cake can be kept in an airtight container at room temperature for up to 4 days.