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Citrus Almond Olive Oil Cake

A citrus and almond-infused olive oil cake. The flavors of this cake are so incredibly unique and wonderful!
Course Dessert
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 10 slices


  • 2 c. flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • pinch of salt
  • 1/2 c. buttermilk or sour milk
  • 1 tsp. vanilla extract
  • 1 tsp. lemon zest or 1/2 tsp. lemon extract + 2 tbsp. lemon juice
  • 1 tsp. orange zest or 1/2 tsp. orange extract + 2 tbsp. orange juice
  • 1 tsp. almond extract
  • 3 eggs at room temperature
  • 1 1/2 c. sugar
  • 2/3 c. extra virgin olive oil
  • 3/4 c. slice almonds


  • Lightly grease a 9-inch springform pan.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
  • In a small bowl, mix together the buttermilk, lemon juice, and orange juice; set aside.
  • In a large mixing bowl, beat the eggs and granulated sugar at high speed until pale and fluffy, about 5 minutes.
  • Lower the speed to medium-high, and drizzle in the olive oil slowly, beating until incorporated.
  • Mix in the lemon and orange zests (of if using extracts, add them to the buttermilk mixture).
  • With the mixer on low, add half the flour mixture until incorporated.
  • Add the buttermilk mixture next, then the remaining flour mixture, until just blended.
  • Fold in the almonds.
  • Scrape batter into prepared pan.
  • Bake at 350 for 40-45 minutes, or until the top is golden and a toothpick inserted near the center comes out clean.
  • Let the cake cool in pan on a wire rack for 20 minutes, then carefully remove the pan sides and allow cake to cool completely.
  • Dust with powdered sugar just before serving.