- 1/2 cup olive oil, plus more for the pan
- 1 1/2 cups all-purpose flour, spooned and leveled, plus more for the pan
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon plus a pinch fine salt
- 3/4 cup whole milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 1 tablespoon finely grated mandarin zest, plus 6 tablespoons mandarin juice (from about 6 mandarins*)
- 1 cup granulated sugar
- 2 large eggs
- 1 1/4 cups (5.5 ounces) confectioners’ sugar
- Heat oven to 350° F. Brush an 8½-by-4½-inch loaf pan with oil and dust with flour, tapping out the excess.
- Whisk together the flour, baking powder, baking soda, and ½ teaspoon salt in a medium bowl; set aside. In a separate bowl, whisk together the oil, milk, butter, vanilla, mandarin zest, and 4 tablespoons of the mandarin juice; set aside.
- Beat the granulated sugar and eggs in a large bowl with an electric mixer on medium-high until light and fluffy, 2 to 3 minutes.
- Reduce speed to low and add the flour mixture and the milk mixture alternately, beginning and ending with the flour mixture and mixing well between additions. (The batter will be thin.)
- Transfer the batter to the prepared pan and bake until a toothpick inserted in the center comes out clean, 60 to 70 minutes. Cool the cake in the pan for 30 minutes; transfer to a wire rack to cool completely.
- Combine the confectioners’ sugar, the remaining 2 tablespoons of mandarin juice, and the remaining pinch of salt in a small bowl; whisk until smooth. (The glaze will be thick.) Drizzle over the cooled cake. Let set before serving.
*Mandarins are the name of a specific fruit as well as a variety of citrus that includes tangerines, clementines, and satsumas. Any of those, as well as Valencia or navel oranges, will work in this recipe.