Classic Greek Almond & Olive Oil Cake with Zesty Citrus (Edit recipe)

The Cake

1. Preheat oven to 325°F. Grease a 9x3-inch springform pan and line the bottom with parchment paper.
2. Beat eggs at high speed for 3-5 minutes until light and fluffy.
3. With the mixer still running, gradually add the olive oil in a thin drizzle and beat until thick and creamy.
4. Add the Greek yogurt, crushed tangerine vinegar (or lemon juice and zest) and mix on low speed until just combined.
5. Add the almond cake mix and mix on low until well combined.
6. Pour batter into prepared pan and bake for 50-55 minutes until toothpick inserted in center comes out clean or with a few moist crumbs.
7. Cool in baking pan for 5-10 minutes before unmolding.
8. If desired – flip the cool cake over and remove the parchment lining, then dust with powdered sugar.

The Glaze

1. Microwave honey, lemon juice and butter on high for 60 seconds or until it develops a syrup-like consistency.
2. Lightly brush glaze on sides of hot cake, if desired.