Orange + Olive Oil Cake
Serves 12
15 mins prep
32 mins cook
47 mins total
This is the perfect summer cake. It's zesty, moist, and you don't need to be a professional baker to make this cake lovely. It has a creamy cream cheese frosting and smells like a candle while it's baking, this is for sure going to make it on your summer dessert menu.
Cream Cheese Frosting
Preheat your oven to 375 degrees.
In a separate bowl, whisk together the dry ingredients - flour, baking soda, baking powder, salt, and orange zest. Set aside.
In a stand mixer with the paddle attachment (or large mixing bowl with a whisk), mix together the eggs, olive oil and sugar until fully combined. Slowly add in the sour cream, sourdough discard, and orange juice until combined.
On low speed, slowly add the dry ingredients to the wet ingredients and mix until there is a smooth batter.
Generously grease two round cake pans and evenly pour the batter into each pan.
Bake at 375 for 30 - 33 minutes until you can stick the dull end of a butter knife through the middle and no batter sticks to it.
Let cool completely before icing.
Cream Cheese Icing
While your cake is baking, assemble the icing.
In your stand mixer, mix the cream cheese and butter together until smooth. Add in the powdered sugar, orange zest and orange juice until fully combined.
Place the cake on a cake pan and dollop 1/3 of the frosting on the top, smoothing it out with a spatula. Place the second cake on top of the icing and add 1/3 more of the frosting on top, smoothing out with a spatula. Then frost the sides of the cake until everything is even and coated.
Slice one orange for garnish and enjoy!
