Olive oil cake gets a citrusy pick-me-up with fresh lemon and orange zest and juice.

Citrus-Olive Oil Cake

Preheat oven to 350 degrees. Spray a 10-cup Bundt pan with Hy-Vee nonstick baking spray; set aside.

In a large bowl, mix together all-purpose flour, almond flour, sugar, baking powder, salt, and lemon and orange zest; set aside.

In a medium bowl, mix together lemon and orange juices, eggs, milk, olive oil, and almond and vanilla extracts.

Create a well in the flour mixture and add the milk mixture all at once. Stir, using a spatula, until combined.

Pour batter into prepared Bundt pan and bake 40 to 50 minutes or until toothpick inserted near center comes out clean. Remove cake from oven and cool on a wire cooling rack for 10 minutes. Run a knife around the edges of the pan and flip onto wire cooling rack. Cool completely.

In a small bowl, combine powdered sugar, lemon zest, and lemon juice. Whisk in 1 to 2 tablespoons water or until desired consistency is reached. Drizzle over cake and garnish with additional slices of fresh lemons and oranges, if desired. Serve immediately or store in an air-tight container for up to 3 days.