Lemon & Almond Easter Cake

Ingredients for Cake:
2 c. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 c. whole milk
3/4 c. Lemon Olive Oil
3 eggs
1 1/2 c. sugar
2 tsp. vanilla
1/2 c. lemon juice

2 1/2 c. powdered sugar
1 1/2 tsp. almond extract
1 tsp. vanilla
2 -3 Tbsp. whole milk
1 1/2 c. slivered almonds
1 pkg. Cadbury Mini Eggs
4 -6 Cadbury Creme Eggs

Preheat oven to 350 F. Generously spritz a bundt pan with Lemon Olive Oil. Place flour, baking powder, baking soda and salt in a large bowl and whisk to combine.

Place the milk, Lemon Olive Oil, eggs, sugar, vanilla and lemon juice in a medium bowl and whisk. Pour the wet ingredients into the dry and mix to combine the batter. Pour batter into the prepared bundt pan and place into the oven.

Bake for 60 minutes or until the cake is cooked through and golden. Remove from the oven and set aside to cool completely on a wire rack. Once cooled, invert the pan and remove the cake, set aside on the wire rack.

For glaze, place the powdered sugar, almond extract, vanilla and 2 Tbsp. milk in a medium bowl and mix to make the glaze. If too thick, add another Tbsp. of milk to thin. Drizzle the glaze over the cake. Refrigerate the cake and glaze for 5 minutes to help the glaze firm up. Sprinkle with slivered almonds and decorate with the mini eggs and the creme eggs before serving.

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