Blood Orange Olive Oil Cake

Instructions

• Preheat oven to 350. Butter a 10-cup bundt pan or 9” spring form cake pan. Using a Microplane, grate zest from orange and place in a bowl with sugar.
• Using your fingers, rub ingredients together until orange zest is evenly distributed in sugar.
• Squeeze juice into a measuring cup; you will need about ¼ cup of orange juice. Add buttermilk to juice until you have 2/3 cup liquid altogether.
• Pour mixture into the bowl with sugar and whisk well. Whisk in eggs and olive oil.
• In another bowl, whisk together flour, baking powder, and salt. Gently stir dry ingredients into wet ones. Pour batter into prepared pan. Sprinkle the crystal sugar over the top of the cake.
• Bake cake for 40-45 minutes, or until golden and a cake tester inserted into the center comes out clean.
• Let cake rest in the pan for 15 minutes. To remove the cake from the pan, invert the pan onto a cooling rack and allow the cake to cool fully on a rack before slicing.
• For topping, sprinkle with powdered sugar or make a glaze with powdered sugar and LeRoux Sicilian Lemon White Balsamic.