Citrus Olive Oil Cake

CITRUS OLIVE OIL CAKE 💫 A snowstorm is coming our way this weekend, so baking projects should be on the agenda. This is the fluffiest cake EVER, and it has all of the winter citrus flavors we love this time of year.

Adapted from: Cooking for Good Times

1 Tablespoon unsalted butter, melted
1 Cup + 1 Tablespoon all-purpose flour
3/4 cup sugar
1 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup + 2 Tablespoons buttermilk
1/4 cup sour cream
1 egg
1 teaspoon vanilla extract
2 teaspoons orange zest
1.5 teaspoon lemon zest
1/4 cup + 1 Tablespoon GOOD extra-virgin olive oil
2 Tablespoons + 2 teaspoons hot water
1 Orange thinly sliced (optional)

Preheat oven to 325 degrees Fahrenheit.
Generously grease an 8-inch cake pan, springform pan, or cast-iron skillet with butter.

In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking soda, and salt. Mix on low speed to combine.

In a mixing bowl, combine the buttermilk , sour cream, zest, vanilla, egg and whisk to blend well.

In a small bowl, combine the oil and melted butter.

Add the buttermilk mixture to the dry ingredients in the stand mixer and turn on low to combine, scraping down the sides. Add the oil mixture, mix to combine, and scrape down the bowl again. Add the hot water and mix until just combined.

Place sliced oranges in the bottom of the prepared pan(optional). Pour the batter on top and bake for 35 minutes or until golden brown and a toothpick comes out clean. Let cake cool in pan for 10 minutes. Store at room temperature well-wrapped for up to 3 days.