Floating Olive Branch
Spanish-Style Lemon & Almond Easter Cake (Mona de Pascua)

Serves 6-8



2 cups all-purpose flour 

1/2 teaspoon baking soda 

1/2 teaspoon baking powder 

1 teaspoon salt 

1 cup whole milk 

3/4 cup Meyer Lemon Infused Olive Oil 

3 eggs 

1 1/2 cups granulated sugar 

2 teaspoons vanilla extract 

1/2 cup lemon juice 


2 1/2 cups powdered sugar 

1 1/2 teaspoons almond extract 

1 teaspoon vanilla extract 

2-3 tablespoons whole milk 

1 1/2 cups slivered almonds, toasted 

1 pkg. Cadbury Chocolate Mini Eggs 

4-6 Cadbury Creme Eggs 


Preheat oven to 350°F and generously spritz a bundt pan with Lemon Infused Olive Oil.  Place flour, baking soda, baking powder, and salt in a large bowl and whisk to combine the dry ingredients. Place the milk, Lemon Infused Olive Oil, eggs, sugar, vanilla, and lemon juice in a medium bowl and whisk to combine the wet ingredients. Pour the wet ingredients into the bowl with the dry and whisk to combine the batter. Pour the batter into the prepared bundt pan and place in the oven. Bake for 60 minutes or until the cake is cooked through and golden. Remove from the oven and set aside to cool on a wire rack completely. Once cooled, invert the bundt pan, remove the cake, and set aside on a wire rack. 

Place the powdered sugar, almond extract, vanilla extract, and milk (start with just 2 tablespoons) in a medium bowl and whisk to combine the glaze. If the glaze is too thick, add another tablespoon of milk to thin it. 

Drizzle the glaze over the cake. Refrigerate the glazed cake for 5 minutes to help the glaze firm up. Sprinkle the glaze with slivered almonds and decorate the cake with mini eggs and creme eggs before serving.