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Citrus Olive Oil Cake

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
3 large eggs
2 teaspoons orange zest
2 teaspoons lime zest
1/4 cup whole milk
3/4 cup extra-virgin olive oil (I used blood-orange-infused olive oil for extra citrus flavor)
2/3 cup sliced almonds, toasted, coarsely crumbled
Powdered sugar, for sifting

Preheat the oven to 350 degrees F. Lightly oil an 9-inch-diameter cake pan. Whisk the flour, baking powder, and salt in a medium bowl to blend.

Using an electric mixer, beat the sugar, eggs, and zests in a large bowl until pale and fluffy. Beat in the milk. Gradually beat in the oil. Add the flour mixture and stir just until blended. Stir in the almonds. Transfer the batter to the prepared pan.

Bake until a tester inserted into the center of the cake comes out with moist crumbs attached, about 35-45 minutes. Transfer to a rack and cool for 15 minutes. Sift powdered sugar over the cake.


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