Mama Lampert's Citrus Olive Oil Cake
Ingredients:
2 cups all-purpose flour
1 ¾ cup sugar (can also do 1 ¼ cup sugar instead)
1 ½ teaspoon kosher salt
½ teaspoon baking soda
½ teaspoon baking powder
1 1/3 cup extra-virgin olive oil
1 ¼ cup whole milk
3 large eggs
2 tablespoons grated orange zest, about 2 large oranges
¼ cup fresh orange juice
¼ cup Grand Marnier
Steps:
Heat the oven to 350° F. Oil, butter, or spray a 9-inch cake pan that is at least 2 inches deep with cooking spray and line the bottom with parchment paper. (If your cake pan is less than 2 inches deep, divide between 2 pans and start checking for doneness at 30 minutes.)
In a bowl, whisk the flour, sugar, salt, baking soda and powder. In another bowl, whisk the olive oil, milk, eggs, orange zest (easiest to hold orange in non-dominant hand and use zester in dominant hand) and juice and Grand Marnier. Add the dry ingredients; whisk until just combined.
Pour the batter into the prepared cake pan and bake for 1 hour (or into two loaf pans and bake for 30 min), until the top is golden and a cake tester comes out clean. Transfer the cake to a rack and let cool for 30 minutes.