Citrus-Infused Olive Oil Cake with Almond Crunch

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 15 min Cook: 45 min Serves 8 Mediterranean cuisine 320 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Citrus-Infused Olive Oil Cake with Almond Crunch take to make?

Total time is about 60 minutes (15 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-Infused Olive Oil Cake with Almond Crunch?

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-Infused Olive Oil Cake with Almond Crunch?

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-Infused Olive Oil Cake with Almond Crunch 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-Infused Olive Oil Cake with Almond Crunch?

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.

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