Zest of 1 blood orange plus 1/4 cup blood orange juice
1 teaspoon lemon juice
1/2 teaspoon kosher salt
Prepare a 9-inch round cake pan by buttering the inside, lightly dusting with flour, and lining the bottom of the pan with parchment paper.
In a large bowl, sift together the dry ingredients—flour, baking powder, baking soda, and salt. After the dry ingredients have been sifted, carefully pour them onto a large piece of parchment paper. Set aside.
Preheat the oven to 350°F.
In a stand mixer or large bowl, combine the granulated sugar, orange zest, rosemary, and olive oil. Mix on low until the sugar and olive oil are combined. Next, add in your eggs, dropping them in one at a time. Increase the mixer speed to medium. Allow the eggs to emulsify into the wet mixture, about 2 minutes. The mixture should appear fluffy and paler. Add in the milk and orange juice and continue to mix on medium until combined.
Then, to the wet—add in half of the dry ingredients. Mix on medium, scraping down sides as needed. Finish by pouring the remaining half of the dry ingredients into the batter. Mix until just cohesive—make sure not to overmix. Pour the batter into the prepared pan and place in the oven to bake for 50 to 60 minutes. Test to make sure cooking is complete by inserting a toothpick into the middle of the cake. If it comes out clean, the cake is done. Allow to cool in the pan atop a wire rack for 45 to 60 minutes.
Once cool to touch, place the cooling rack atop the exposed part of the cake pan. Then, carefully flip the cake onto the cooling rack. The cake should slide out easily. Pour icing atop the cake or a slice, as desired. Enjoy!
In a medium bowl, whisk together the confectioners’ sugar, orange zest and juice, lemon juice and salt until a cohesive texture and velvety in appearance.