Citrus-Glazed Almond Olive Oil Cake
A moist, tender olive oil cake featuring toasted almonds and a bright citrus glaze that highlights fresh lemon and orange flavors. This mediterranean-inspired desserts ready in about 65 minutes layers all-purpose flour, baking powder, salt 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 320 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 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup granulated sugar
- 3 large eggs
- 2/3 cup extra virgin olive oil
- 1/2 cup whole milk
- 1/2 cup toasted sliced almonds
- 1 tbsp lemon zest
- 1 tbsp orange zest
- 1 tsp vanilla extract
- 1 cup powdered sugar
- 3 tbsp fresh lemon juice
- 2 tbsp fresh orange juice
Instructions
- Step 1: Preheat oven to 350°F. Grease and flour an 8-inch round cake pan. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 tsp baking powder, and 1/4 tsp salt.
- Step 2: In a large mixing bowl, beat 1 cup granulated sugar and 3 large eggs with an electric mixer on medium speed until pale and fluffy, about 3 minutes.
- Step 3: Slowly drizzle in 2/3 cup extra virgin olive oil while continuing to beat. Add 1/2 cup whole milk, 1 tbsp lemon zest, 1 tbsp orange zest, and 1 tsp vanilla extract; mix until combined.
- Step 4: Gradually fold the dry flour mixture into the wet ingredients until just incorporated, then fold in 1/2 cup toasted sliced almonds.
- Step 5: Pour batter into prepared pan and bake for 40-45 minutes until a toothpick inserted in the center comes out clean. Let cool in pan for 15 minutes, then transfer to a wire rack.
- Step 6: For the glaze, whisk together 1 cup powdered sugar, 3 tbsp fresh lemon juice, and 2 tbsp fresh orange juice until smooth. Drizzle over the cooled cake and sprinkle additional almonds if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Citrus-Glazed Almond Olive Oil Cake take to make?
Total time is about 65 minutes (20 min prep + 45 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 Citrus-Glazed 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 Citrus-Glazed 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 Citrus-Glazed 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 Citrus-Glazed 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.
