Almond Olive Oil Lemon Bundt Cake

• -- Nonstick cooking spray
• 2 cups unbleached all-purpose flour + more for the pan
• 1 cup sliced almonds, toasted
• 2 large eggs
• 1 1/2 cups granulated sugar
• 1 cup Greek plain full-fat yogurt
• 1 cup good-quality fruity extra-virgin olive oil
• 2 teaspoons baking soda
• 1/8 teaspoon kosher salt
• -- Grated zest of 4 lemons, about 3 tablespoons
• -- Sliced strawberries and whipped cream, for serving

1. Move a rack to the middle of the oven and preheat the oven to 350u0b0. Thoroughly coat a 9-cup (10-inch) bundt pan with nonstick cooking spray. Turn the pan upside down to drain off any pooling spray. Coat the sides, bottom, and tube with flour, rotating and tilting the pan to coat well. Invert the pan to let excess flour fall from the pan. (I grease and flour the pan in the sink or in an open dishwasher to contain the mess.)
2. In a food processor, process the almonds with 1 cup of the flour until finely ground.
3. In a medium bowl, whisk the eggs with the sugar until combined. Whisk in the yogurt and then the olive oil. Add the flour-nut mixture, the remaining 1 cup flour, baking soda, salt and lemon zest; stir until well combined.
4. Spread the batter into the prepared pan. Bake until a bamboo skewer inserted in the middle comes out clean, 35-45 minutes.
5. Let cool on a rack for about 20 minutes. Unmold by giving the pan a sharp tap on the counter to help release the cake, then invert the pan onto a cake plate or platter.
6. Cool fully before slicing with a serrated knife. Serve with strawberries and whipped cream.

pan, almonds, eggs, sugar, fullfat yogurt, olive oil, baking soda, kosher salt, lemons, cream

Taken from www.epicurious.com/recipes/member/views/almond-olive-oil-lemon-bundt-cake-52811301 (may not work)