Citrus Almond Olive Oil Cake2 cups flower 2 TSP baking powder 1/2 TSP baking soda
Pinch of salt 1/2 cup buttermilk or sour milk 1 TSP vanilla extract
1TSP almond extract 3 eggs, room temperature 1 1/2 cup sugar
1 TSP lemon zest + 2 TBSP lemon juice
1 TSP orange zest + 2 TBSP orange juice
1/4 cup MOOC Meyer Lemon Olive Oil
Preheat oven to 350. Lightly grease a 9” spring form pan.
In a medium bowl, blend flour, baking powder, baking soda, and salt.
In a small bowl, mix the buttermilk, lemon juice, and orange juice.
In a large bowl, beat the eggs and sugar on high until fluffy, about 5 minutes.
Lower speed, slowly drizzle in the Meyer Lemon Olive Oil, and add the zests.
On low, add half the flour mixture, add the buttermilk mixture, then the remaining flour mixture, and blend well. Fold in the almonds. Pour batter into pan.
Bake at 350 degrees for 40-45 minutes, or until top is golden.
Cool on wire rack for 20 minutes, then carefully remove the pan sides and allow cake to cool completely. Dust with powdered sugar and almonds (optional) before serving.