Servings: One 9-inch Loaf Cake

For the Loaf Cake: subheading: For the Loaf Cake:
2 cups cake flour* 2 cups cake flour*
1 tablespoon baking powder 1 tablespoon baking powder
¼ - ½ teaspoon of salt ¼ to ½ teaspoon of salt
1 cup extra light tasting olive oil 1 cup extra light tasting olive oil
1 cup sugar 1 cup sugar
3 large eggs 3 large eggs
½ cup whole milk ½ cup whole milk
¼ cup fresh orange juice ¼ cup fresh orange juice
4 tablespoons amaretto OR 2 tablespoons amaretto and 2 tablespoons orange liqueur, such as Cointreau 4 tablespoons amaretto OR 2 tablespoons amaretto and 2 tablespoons orange liqueur, such as Cointreau
1 teaspoon almond extract 1 teaspoon almond extract
1 teaspoon orange extract 1 teaspoon orange extract
½ tablespoon grated lemon zest ½ tablespoon grated lemon zest
1 tablespoon grated orange zest 1 tablespoon grated orange zest
 
For the Glaze: subheading: For the Glaze:
¼ cup sugar ¼ cup sugar
¼ cup fresh orange juice ¼ cup fresh orange juice
1 tablespoon of amaretto or water 1 tablespoon of amaretto or water

Preheat the oven to 325°F. Butter a 9 × 5-inch loaf pan. Soak a wide baking strip in water for about 5 minutes.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat the eggs and sugar on medium-high speed until light colored and velvety - about 1 minute. It will be slightly frothy in texture.
Add and mix in the oil, milk, orange juice, amaretto and/or liqueur, lemon zest, orange zest, and extracts.
Add in the dry ingredients and whisk to combine.
Pour the batter into the loaf pan and line the pan with a baking strip. Bake for 1 hour 5 minutes (gas stove) to 1 hour 10 minutes (electric stove), until a cake tester inserted in the cake comes out clean.
Remove the cake from the oven and let cool, then transfer to a plate or cake board.
While the cake is cooling, in a small bowl, combine the ¼ cup sugar, ¼ cup orange juice, amaretto or water. Whisk together well. Poke holes in the cake. Using a pastry brush, brush the glaze all over the cake. Allow the glaze to harden some before serving. Enjoy!

*To make your own cake flour: spoon and level 1 cup of all-purpose flour, then scoop out 2 level tablespoons.  *To make your own cake flour: spoon and level 1 cup of all-purpose flour, then scoop out 2 level tablespoons.
Add 2 level tablespoons of corn starch and sift the flour and corn starch together. Sift the mixture again, for a 2nd time. Repeat for as many cups of cake flour you need.  Add 2 level tablespoons of corn starch and sift the flour and corn starch together. Sift the mixture again, for a 2nd time. Repeat for as many cups of cake flour you need.