Citrus Almond Olive Oil Cake

  • 2/3 cup Garcia de la Cruz Extra Virgin Olive Oil
  • 2 cups flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Pinch of salt
  • 1/2 cup buttermilk or sour milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest 
  • 1 teaspoon orange zest 
  • 1 teaspoon almond extract
  • 3 eggs at room temperature
  • 1 1/2 cup sugar
  • 3/4 cup sliced almonds
  1. Lightly grease a 9-inch pan
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside
  3. In a small bowl, mix together the buttermilk, lemon juice, and orange juice; set aside
  4. In a large mixing bowl, beat the eggs and granulated sugar at high speed until pale and fluffy, about 5 minutes
  5. Lower the speed to medium-high, and drizzle in Garcia de la Cruz Extra Virgin Olive OIl slowly, beating until incorporated
  6. Mix in the lemon and orange zest
  7. With the mixer on low, add half the flour mixture until incorporated
  8. Add the buttermilk mixture next, then the remaining flour mixture, until just blended
  9. Fold in the almonds
  10. Scrape batter into prepared pan
  11. Bake at 350 for 40-45 minutes, or until the top is golden and a toothpick inserted near the center comes out clean.
  12. Let the cake cool for 20 minutes, then carefully remove the pan sides and allow the cake to cool completely.
  13. Dust with powdered sugar just before serving.