Buddy Valastro's Citrus Olive Oil Cake Recipe

(photo credit: Simon & Schuster)

Buddy Valastro is the star of the hit TLC series Cake Boss and Next Great Baker and author of The New York Times bestsellers Cake Boss and Baking with the Cake Boss. He lives with his wife and four children in New Jersey. For more information on Buddy click here.

In Buddy Valastro's newest cookbook, Family Celebrations with the Cake Boss, Buddy shares recipes that suit just about every occasion: from Halloween to Christmas, birthdays to rainy days, there's no limit to the celebrations one can have! This recipe is one Buddy's mother-in-law typically serves on Easter, but it's a great dessert for any time of year. Bring it to your holiday dessert tables and those upcoming office parties for a quick and delicious treat.

(photo credit: Simon & Schuster)

Citrus Olive Oil Cake
Serves 8

Ingredients:

• Unsalted butter, for greasing a pan
• 2 cups all-purpose flour, plus more for the pan
• 3 large eggs
• 2 1/2 cups granulated sugar
• 1 1/2 cups milk
• 1 1/4 cups fruity extra-virgin olive oil
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt
• 1/4 teaspoon finely grated lemon zest, plus more for garnish
• 1/4 teaspoon finely grated orange zest, plus more for garnish
• 1 1/4 cups confectioners' sugar
• 1 tablespoon plus 1 teaspoon freshly squeezed orange juice

Instructions:

1. Position a rack in the center of the oven and preheat the oven to 350ºF.
2. Grease a 10-inch Bundt pan or cake pan lightly with butter, and dust it lightly with flour, tapping out any excess. Put the eggs and granulated sugar in a large bowl and whisk them together, then whisk in the milk, olive oil, vanilla, lemon zest, and orange zest.
3. In a separate bowl, sift the flour, baking powder, and salt. Working in two or three batches, add the dry ingredients to the wet ones, whisking until smooth and fully blended. Pour the batter into the prepared pan.
4. Bake in the oven until the top is golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour 20 minutes. Let cool partially in the pan. Then turn the cake out onto a drying rack and let cool completely.
5. Meanwhile, make the glaze. Using a fork, stir together the confectioners' sugar and orange juice until smooth but thick. Spoon the glaze atop the cooled cake, letting it run down the sides. Garnish the top of the cake with more finely grated lemon and orange zest.

This recipe is currently published in Family Celebrations with the Cake Boss: Recipes for Get-Togethers Throughout the Year by Buddy Valastro. Copyright © 2013 by Buddy Valastro. Reprinted with permission of Atria Books, a division of Simon & Schuster.

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