Citrus-Infused Olive Oil Cake with Almond Crunch

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A moist olive oil cake brightened with lemon and orange zest, topped with toasted almonds for a delightful texture contrast. This Mediterranean-inspired recipe, ready in about 60 minutes, layers all-purpose flour, baking powder, baking soda 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 3/4 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup extra-virgin olive oil
• 1 1/4 cups granulated sugar
• 3 large eggs
• 1/2 cup whole milk
• 1 tbsp fresh lemon zest
• 1 tbsp fresh orange zest
• 1 tsp vanilla extract
• 1/2 cup sliced almonds
• 2 tbsp powdered sugar (for dusting)

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Instructions

1. Step 1: Preheat oven to 350°F. Grease and flour a 9-inch round cake pan. In a medium bowl, sift together 1 3/4 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
2. Step 2: In a large bowl, whisk 3/4 cup extra-virgin olive oil and 1 1/4 cups granulated sugar until well combined. Add 3 large eggs one at a time, whisking after each addition.
3. Step 3: Stir in 1/2 cup whole milk, 1 tbsp fresh lemon zest, 1 tbsp fresh orange zest, and 1 tsp vanilla extract until smooth.
4. Step 4: Gradually fold the dry flour mixture into the wet ingredients with a spatula until just combined, careful not to overmix.
5. Step 5: Pour batter into the prepared cake pan and sprinkle 1/2 cup sliced almonds evenly over the top.
6. Step 6: Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean and the almonds are toasted and golden.
7. Step 7: Remove cake from oven and cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
8. Step 8: Just before serving, dust the top lightly with 2 tbsp powdered sugar for a delicate finish. Slice and enjoy a moist cake with a bright citrus flavor and nutty crunch.