Lemon Olive Oil Bundt Cake Recipe
If you bake frequently, you're probably used to seeing vegetable or canola oil on a cake's ingredient list. This lemon olive oil bundt cake recipe switches things up, as the name suggests, by including olive oil as a star ingredient. As recipe developer Deniz Vergara describes, "My favorite thing about this cake is how moist yet tender the texture is and the intense citrus flavor from the olive oil, lemons, and lemon zest." If you're looking for the ideal springtime cake, then this citrusy is absolutely guaranteed to do the trick.
Now, you don't want to add just any old olive oil to this cake batter. "It is important to use high-quality extra virgin olive oil or the cake will not taste good," Vergara explains. If you can find an EVOO that has "fruity" in the flavor description, then you're even better off, as it'll pair best alongside the zingy flavors in the cake. And, if you're the type who likes to bake in advance, then this recipe is most definitely for you. "This cake is actually better the next day," Vergara explains. "So if you are able to, make this the day before you want to serve it." A cake recipe that's both delicious and practical? Sounds like a win-win to us.
Gather the ingredients for this lemon olive oil bundt cake
A key component to making this cake is lemons, and you'll need both zest and juice from three or four fresh ones. You'll also need flour, baking powder, salt, eggs, sugar, extra virgin olive oil, and plain yogurt to round out the cake. As for the glaze, you'll need powdered sugar, almond extract, and even more lemon juice.
Do some prep work
Make sure that the rack in your oven is positioned in the middle, then get the oven preheating to 350 F. Grease a large, 12-cup bundt cake pan with cooking spray, then set that aside.
Meanwhile, turn your attention to the lemons. Zest three of them, then squeeze out all of the juice. You'll need ½ cup of lemon juice, so if three lemons don't quite yield that amount, go ahead and juice the fourth one.
Make the cake batter
Now it's time to make the cake batter. First, whisk together the flour, baking powder, and salt in a large bowl, then set aside. Next up, either in the bowl of a stand mixer fitted with a paddle attachment or in a large bowl using a handheld mixer, beat the eggs on medium-high speed for about a minute, until combined. Gradually add the sugar to the eggs, beating until the mixture is thick and pale yellow — this should take about 3 minutes.
Combine the olive oil and yogurt in a measuring cup. Then, switch your mixer to low speed and add in a bit of the flour mixture, followed by a bit of the oil/yogurt mixture — keep alternating until both are incorporated. Be sure to start and end by adding the flour mixture. Finally, pour in the lemon juice/zest (be sure to reserve 3 tablespoons for the glaze), and beat on low until just combined. "Be sure to not overmix," Vergara advises.
Bake and cool the cake, then make the glaze
Pour the batter into the greased cake pan and pop it into the oven, allowing it to bake for an initial 50 minutes. At that point, lower the oven's temperature to 325 F and bake for another 20 to 25 minutes — you'll know the cake is done when an inserted toothpick or knife comes out clean. At some point in the baking process, the top of the cake may start to brown too much; simply cover it with foil if this happens. After baking, keep the cake in the pan for 15 minutes as it cools on a wire rack. Be sure to turn it out after 15 minutes — any longer and it may start to stick. Once out of the pan, allow the cake to fully cool on the wire rack.
As the cake cools, you can make the lemon glaze. In a small bowl, whisk together the powdered sugar, almond extract, and 3 tablespoons of lemon juice/zest. Drizzle the glaze over the cake and give it about 20 minutes to set.
Enjoy a slice of lemon olive oil bundt cake
With the cake cooled and glazed, the only thing left to do is slice and enjoy. Vergara suggests that "a glass of champagne or a nice cup of herbal tea pairs well with this cake," though you can also enjoy the refreshing, citrusy flavors all on their own. And, Vergara notes that you can store leftover slices in an airtight container for up to a week — remember, this cake tastes even better a day or two after it's baked!
- 3-4 lemons, zest and juice
- 3 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ¾ teaspoons sea salt
- 5 large eggs
- 2 ¾ cups sugar
- 1 ½ cups mild, fruity extra-virgin olive oil
- 1 cup plain yogurt
- 1 ½ cups powdered sugar
- ½ teaspoon almond extract
- Position a rack in the middle of the oven and preheat to 350 F. Coat a 12-cup bundt cake pan generously with baking spray and set aside.
- Zest 3 lemons and squeeze the juice into the same bowl with the zest. You should have ½ cup of lemon juice. If not, squeeze the juice from the fourth lemon. Set aside 3 tablespoons to use for the glaze.
- In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or with a handheld mixer in a large bowl, beat the eggs on medium-high speed until well combined, about 1 minute. Slowly pour in the sugar and continue to beat until thick and pale yellow, about 3 minutes.
- In a liquid measuring cup, combine the olive oil and yogurt.
- Switch the mixer to low speed and alternate adding the flour mixture and the oil/yogurt, starting and ending with the flour and beating just until combined.
- Add the zest/lemon juice to the batter and mix until just incorporated.
- Pour the batter into the prepared pan and bake for 50 minutes, and then lower the temperature to 325 F for 20 to 25 more minutes until a cake tester comes out with just a few moist crumbs. Check the cake occasionally and if the top begins to brown a touch too much, loosely cover it with foil.
- When the cake is done, place the pan on a wire cooling rack and let the cake cool in the pan for 15 minutes. Set a timer so you don't forget, or the cake will stick to the pan.
- Turn the cake out onto the wire rack and let it cool completely. Once fully cooled, place the cake on a cake stand or platter.
- To make the glaze, whisk together the powdered sugar, almond extract, and remaining 3 tablespoons of lemon juice/zest in a medium-sized bowl. Drizzle the glaze over the cake and allow it to set (about 20 minutes) before serving.
- Slice and serve.
| Calories per Serving | 657 |
| Total Fat | 30.1 g |
| Saturated Fat | 4.9 g |
| Trans Fat | 0.0 g |
| Cholesterol | 80.2 mg |
| Total Carbohydrates | 92.2 g |
| Dietary Fiber | 1.7 g |
| Total Sugars | 62.2 g |
| Sodium | 361.5 mg |
| Protein | 7.4 g |
