Ingredients
The following ingredients have 4 Servings
- 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
Instruction
- 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.
