Baked Citrus Almond Olive Oil Cake
A tender, moist cake infused with fresh citrus zest and almond meal, enriched by fragrant olive oil for a bright Mediterranean flavor. This mediterranean-inspired desserts ready in about 55 minutes layers all-purpose flour, almond flour, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup extra-virgin olive oil
- 1/4 cup whole milk
- 1 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 1 tbsp lemon zest
- 1 tbsp orange zest
- 1 tsp vanilla extract
- for dusting, optional powdered sugar
Instructions
- Step 1: Preheat oven to 350°F and grease an 8-inch round cake pan, then line with parchment paper.
- Step 2: In a large bowl, whisk together 1 cup all-purpose flour, 1/2 cup almond flour, 1 1/2 tsp baking powder, and 1/4 tsp fine sea salt until evenly combined.
- Step 3: In a separate bowl, beat 3 large eggs with 3/4 cup granulated sugar using a hand mixer on medium-high speed for 3 minutes until pale and thick.
- Step 4: Slowly drizzle in 1/2 cup extra-virgin olive oil while continuing to beat, then add 1 tsp vanilla extract, 1 tbsp lemon zest, and 1 tbsp orange zest.
- Step 5: Gently fold the dry ingredients into the wet mixture alternating with 1/4 cup whole milk, starting and ending with dry ingredients, mixing until just combined.
- Step 6: Pour the batter into the prepared pan and smooth the top with a spatula.
- Step 7: Bake for 35-40 minutes until a toothpick inserted in the center comes out clean and the cake is golden brown around the edges.
- Step 8: Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Citrus Almond Olive Oil Cake take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Baked Citrus Almond Olive Oil Cake?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Baked Citrus Almond Olive Oil Cake?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Citrus Almond Olive Oil Cake for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Citrus Almond Olive Oil Cake?
Mediterranean desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
