Baked by an Introvert
Jen Sobjack
This elegant olive oil cake is deliciously yet delicately with orange. The olive makes the cake moister than if made with butter. Serve it plain, with a dusting of powdered sugar, or with a dollop of whipped cream.
Whisk the sugar and eggs in a large bowl until the sugar is mostly dissolved and the mixture is pale and frothy, about 1 minute. Whisk in the orange zest and juice.
Whisk in the olive oil and yogurt until well combined.
Whisk in the flour, salt, baking powder, and baking soda until no dry streaks remain.
Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.