This cake is inspired by Maialino's Olive Oil Cake - which is simply the best. Insanely moist and tender, keeps well for a few days (if it lasts that long in your home!) and will turn any olive oil cake skeptic into a believer.
Now, here's why it is 'inspired by'. As you'll see in the photo, I used a decorative pan to make the cake, so in order to maintain the integrity of the design on the cake, I needed a cake that was less moist and a bit more sturdy. By this I mean it is BY NO MEANS dry. Not even a little. While I was tweaking it, I decided to add other citrus flavors to the mix, and I think you'll love how this cake turns out.
2 cups all-purpose flour
1 1/2 sugar
1 teaspoons kosher salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/4 cup good quality extra-virgin olive oil
1 cup whole milk
3 large eggs, room temperature
Zest of one grapefruit, lemon and orange
1/4 cup fresh orange juice
Heat the oven to 350° F. Generously spray a 9 inch round cake pan and set aside.
In a bowl, whisk the flour, sugar, salt, baking soda and powder. In another bowl, whisk the olive oil, milk, eggs, zest and juice. Add the dry ingredients; whisk until just combined.
Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and a cake tester comes out clean. Transfer the cake to a rack and let cool for 30 minutes.
Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, 2 hours.