Prep time: 20 minutes
Cook time: 45 minutes
This lightly perfumed cake benefits greatly from the combination of the orange juice and zest and the avocado oil. The end result is a super moist cake that is perfect for an afternoon coffee or tea. It’s not too sweet, but satisfies your sweet tooth beautifully.
1 cup sugar
Zest of 1 orange
1/4 cup freshly squeezed orange juice
1/2 cup sour cream
2/3 cup avocado oil
1 3/4 cup AP flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Preheat oven to 350 degrees F.
In a large bowl combine the sugar with the orange zest, blending it in with your fingers. Set aside.
Whisk together the orange juice, sour cream, avocado oil, and eggs in a separate bowl. Pour over the sugar and whisk until well combined.
Combine the flour, baking powder, and salt in a small bowl and add it to the liquid, blending well.
Brush a 10-inch cast iron skillet or loaf pan lightly with avocado oil and pour the batter in the pan. Bake for 30-45 minutes, until the top is browned and a toothpick inserted in the center comes out clean.