1. Preheat the oven to 170°C (fan-assisted). Grease and flour a 24 cm round bundt pan.
2. Place the sugar and lemon zest in a blender. Blend until the sugar is fragrant. Add the lemon juice and olive oil. Blend for 1–2 minutes until the sugar dissolves. Add the eggs, milk, and vanilla, and blend again for about 30 seconds. Add the flour, baking powder, and salt. Blend for just a few seconds, until the ingredients are combined. If needed, finish mixing with a spatula.
3. Remove from the blender and add the almonds. Mix with a spatula and pour the mixture into the pan. Bake for 50 minutes. Check the center by inserting a knife blade. The cake is ready when the blade comes out clean, without any wet mixture. Let it cool, then unmold it. Sprinkle with powdered sugar and serve.
