update: 3 hours later: this recipe rocks!  I used lemons instead of oranges and plain yogurt instead of sour cream (I’m in Italy, after all!); the olive oil is a great addition to cake and so much healthier than butter.  At least that’s my story and I’m sticking to it!

I’m cake baking again in my new Italian kitchen.  A new oven, a new attempt!

 

The picture is from the NYT.  I’ll let you know how mine turns out!

 

https://cooking.nytimes.com/recipes/1018649-rosemary-olive-oil-and-orange-cake