Orange Olive Oil Dreamsicle Cake



5 large eggs, at room temperature 

1 1/4 cups sugar

3 tablespoon finely grated orange zest

1 cup Vinesation Orange Fused Olive Oil 

2 cups cake flour

1 1/4 teaspoons baking powder

1 teaspoon vanilla extract

1 teaspoon fine sea salt


Orange Cream Cheese Glaze (optional)

4 oz. cream cheese at room temperature

1 teaspoon grated orange rind

1 tablespoon Vinesation Orange Fused Olive Oil

1 teaspoon vanilla extract

1 cup sifted powdered sugar

2 tablespoons whole milk (room temperature)



For the Glaze

Beat the cream cheese, orange rind, olive oil, vanilla extract at medium speed of a mixer until well-blended. Add sugar and milk and beat at low speed until well-blended, pour over cooled cake and serve.


For the Cake

Preheat the oven to 325° and butter and flour a 10-cup bundt pan. In a bowl, using a handheld electric mixer, beat the eggs with the sugar, vanilla extract, and orange zest at medium-high speed until smooth. Gradually beat in the orange olive oil until creamy, for about 2 minutes. In a small bowl, whisk the cake flour with the baking powder and salt. Add the dry ingredients to the egg mixture in 3 batches, beating on medium speed between additions.

Scrape the batter into the prepared pan and bake in the center of the oven for about 1 hour, until a toothpick inserted in the center of the cake comes out clean. Let cool in the pan for 15 minutes, then invert onto a rack. Let the cake cool completely before glazing, cutting into slices, and serving.