Ingredients

The following ingredients have 12 Servings
  • 2 cups cake flour (see note below)
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 4 large eggs, at room temperature
  • 1 1/2 cups sugar
  • 2 Tbsp fresh citrus zest (I used Meyer lemon and tangerine)
  • 1/2 cup extra virgin olive oil
  • 1/4 cup freshly squeezed citrus juice
  • 1 tsp vanilla extract
  • 1/2 cup milk, at room temperature
  • 4 ounces white chocolate, chopped
  • fresh berries

Instruction

  • Preheat oven to 350°F and spray a 10-cup bundt pan generously with nonstick spray.
  • Whisk together cake flour, baking powder, baking soda, and salt in a medium bowl.
  • Combine eggs, sugar, and citrus zest in a large mixer bowl and beat on medium speed until light and pale golden, about 3 minutes. Add olive oil, citrus juice, and vanilla extract; beat until incorporated. Reduce speed to low and beat in flour mixture in three additions, alternating with milk (begin and end with flour mixture), just until incorporated.
  • Pour batter into prepared bundt pan and smooth with an offset spatula. Tap pan sharply to reduce air bubbles.
  • Bake for 32 to 35 minutes, until cake is golden, springs back to the touch, and a tester inserted in the center comes out clean or with a few crumbs attached. Cool in pan on a wire rack for 10 minutes; carefully invert onto rack and cool completely.
  • For the topping, place white chocolate in a microwave safe bowl and heat chocolate in 20 second intervals, stirring after each interval until melted and smooth (about 1 1/2 minutes). Drizzle white chocolate over cooled cake, tapping the cooling rack gently to help chocolate drizzle down the sides of the cake. Chill in the refrigerator for 10-15 minutes to set chocolate. Top with fresh berries before serving.