Bergamot Olive Oil Cake
Ingredients
- 2 cups all-purpose flour
- 1¾ cups sugar
- ½ teaspoon Kosher salt
- ½ teaspoon baking soda
- 1½ teaspoons baking powder
- 1 cup extra virgin olive oil
- 1¼ cups whole milk
- 3 large eggs
- 2 tablespoons each grated lemon and orange zest, divided
- ¼ cup fresh lemon plus between ½ tablespoon and 1 tablespoon, divided
- ¼ cup fresh orange juice plus between ½ tablespoon and 1 tablespoon, divided
- 1 tablespoon bergamot extract
- 1 cup confectioner’s sugar, for the glaze
Instructions
- Preheat the oven to 350°F. Butter a 10-inch Bundt pan. Whisk the flour, sugar, salt, baking soda, and baking powder in a bowl. In another bowl, whisk the olive oil, milk, eggs, lemon and orange juices, 1 tablespoon of each zest, and bergamot extract. Add the dry ingredients; fold until just combined. Refrain from over-mixing. Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and a cake tester comes out clean. Let cool for 30 minutes. Remove from the pan and let the cake cool for several hours before serving. For the glaze: Mix 1 cup confectioner’s sugar with the reserved ½ to 1 tablespoon of orange and lemon juice plus a tablespoon of their zests to form the glaze – the consistency should be thick enough to drizzle over the top of the cake.
