Pregnancy Friendly Olive Oil Cake with Citrus
Total time1 hr 20 min
Prep time15 min
Cook time45 min
4.7(4)
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Learn more →Ingredients
8 servings
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp fine salt
- 3 large eggs
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 1 cup granulated sugar
- ¾ cup extra-virgin olive oil
- ½ cup whole milk
- 1 tbsp fresh orange zest (from about 1 large orange)
- 1 tsp fresh lemon zest (from about 1 lemon)
- 2 tbsp fresh orange juice
- 1 tsp vanilla extract
- 1 tbsp unsalted butter, softened (for pan)
For the pan
- 1 tbsp all-purpose flour (for pan)
For serving
- 2 tbsp powdered sugar, for dusting (optional)
Instructions
- 1
Heat the oven to 350°F (175°C). Grease a 9-inch round cake pan with the softened butter, dust with the 1 tbsp flour, and tap out any excess.
- 2
In a medium bowl, whisk together the 1 1/2 cups all-purpose flour, baking powder, and salt until combined.
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