Lemon Olive Oil Bundt Cake Recipe
Prep Time:
35 minutes
Cook Time:
70 minutes
Servings:
12 Servings
Ingredients
  • 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
Directions
  1. 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.
  2. 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.
  3. In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
  4. 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.
  5. In a liquid measuring cup, combine the olive oil and yogurt.
  6. 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.
  7. Add the zest/lemon juice to the batter and mix until just incorporated.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. Slice and serve.