Citrus-Infused Olive Oil Cake with Almonds

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A moist, tender olive oil cake brightened with fresh citrus zest and topped with toasted almonds for crunch. This Mediterranean-inspired recipe, ready in about 60 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.

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 and grease a 9-inch round cake pan with olive oil, then dust with flour, tapping out excess.
  2. Step 2: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/4 teaspoon salt.
  3. Step 3: In a large bowl, beat 1 cup granulated sugar with 3 large eggs until pale and fluffy, about 3 minutes using an electric mixer.
  4. Step 4: Slowly stream in 3/4 cup extra virgin olive oil while continuing to beat until fully incorporated.
  5. Step 5: Add 1/2 cup whole milk, 2 teaspoons lemon zest, 2 teaspoons orange zest, and 1 teaspoon vanilla extract, mixing just until combined.
  6. Step 6: Gently fold the dry ingredients into the wet mixture until no flour streaks remain.
  7. Step 7: Pour batter into the prepared pan and smooth the surface.
  8. Step 8: Sprinkle 1/2 cup toasted sliced almonds evenly over the top.
  9. Step 9: Bake for 40-45 minutes until a toothpick inserted in the center comes out clean.
  10. Step 10: Cool cake in the pan for 15 minutes before transferring to a wire rack to cool completely.

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