This olive oil cake is fragrant, citrusy, sweet, a little tart, spongey, and dense- all at the same time. It’s a flavor profile I wasn’t expecting, but immediately loved.
Mix dry ingredients
Setup Your Workspace
In a medium bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.
Mix wet ingredients
In a large bowl, whisk together the milk, oil, butter, eggs, Campari, citrus zests, and citrus juices.
Mix wet and dry ingredients
Setup Your Workspace
Fold in the dry ingredients, then scrape the batter into the prepared pan.
Bake
Setup Your Workspace
Bake until the top is golden brown and springs back when lightly pressed in the center- 45 minutes to 1 hour.
Cool and serve
Setup Your Workspace
Let the cake cool completely in the pan. Then run a butter knife around the edges and release the sides of the springform pan. Serve!
This cake just tastes like summer to me! Between the long holiday weekend and summer travel & adventures we have planned, this cake has me excited for the season ahead.