Ingredients
5 large eggs, at room temperature
1 1/4 cups sugar
3 tablespoon finely grated orange zest
1 cup Blood Orange Olive Oil OR Navel Orange 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 Blood Orange Olive Oil
1 teaspoon vanilla extract
1 cup sifted powdered sugar
2 tablespoons whole milk (room temperature)
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.
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.