- 3 large eggs, beaten
- 2 cups granulated sugar
- 12 ounces extra-virgin olive oil
- 10 ounces milk
- 3 teaspoons lemon zest
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon kosher salt
- 4 ounces blanched almonds, finely chopped
- Powdered sugar, for garnish
Preheat oven to 350 degrees F. Butter a 10-inch cake pan.
In a large bowl, whisk together the eggs, sugar, olive oil, milk, and lemon zest. Sift together the flour, baking soda, baking powder, and salt. Mix the dry mixture into the wet mixture. Whisk until well blended. Fold in the almonds.
Pour the mixture into the buttered cake pan. Bake for 1 hour. Place on a rack to cool. Run a knife around the edges and place it on a plate. Sprinkle with powdered sugar and serve.