- 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
- 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.
To make your own cake flour: place 2 tablespoons cornstarch in an empty 1-cup measure, then top up with flour. Sift the mixture several times to evenly distribute the cornstarch.
Baking pan: I used this Brilliance Bundt Pan