Lemon Olive Oil Bundt Cake
Lemon Olive Oil Bundt Cake is a tender and delicious Italian-style cake bursting with bright lemon flavor. This wonderfully light cake topped with lemon glaze is easy to make, perfect for any occasion.
Lemon Olive Oil Cake is a popular dessert, especially during spring and summer. It’s a lighter alternative to traditional cakes because it uses olive oil instead of butter. It pairs well with a cup of tea or coffee for a nice afternoon snack. I love baking with olive oil so much, I made a Chocolate Olive Oil and Fudgy Olive Oil Brownies.
Why You’ll Love this Lemon Olive Oil Bundt Cake
This recipe is super easy to follow, ideal for beginner bakers. The cake is incredibly moist and flavorful, thanks to the use of olive oil and fresh lemons. Plus, it’s a healthier alternative to traditional cakes that use butter.
- Taste: Bright lemon flavor with a hint of olive oil.
- Texture: tender and incredibly moist.
- Effort: Easy to follow, perfect for beginner bakers.
- Time: 1 hour.
What is an Olive Oil Cake?
An olive oil cake is a type of cake that uses olive oil instead of butter. This makes the cake naturally lighter and more moist than a traditional cake. If you’re wondering if this lemon olive oil cake will taste like olive oil, fear not! A high-quality extra virgin olive oil flavor add a very subtle and fruity flavor to the cake. The bright lemon flavor is perfectly balanced by the sweetness of the sugar and the richness of the olive oil, it’s really the star of the show.
Ingredients
- All-purpose flour: This adds structure to the cake.
- Granulated sugar and brown sugar: These sweeten the cake.
- Baking soda and baking powder: These help the cake rise.
- Extra virgin olive oil: adds moisture and richness to the cake.
- Milk: This adds moisture and richness to the cake.
- Eggs: These bind the ingredients together and help the cake rise.
- Lemon zest and juice: These add bright lemon flavor to the cake.
- Vanilla extract: This enhances the overall flavor of the cake.
See recipe card for quantities.
How to Make a Lemon Olive Oil Cake
This is an easy and quick recipe that comes together in less than an hour. For detailed instructions, please see the recipe card below. Here’s a quick overview:
- Preheat oven and grease a bundt pan (any 10 cup capacity pan works).
- Sift and whisk the dry ingredients together in a large bowl.
- In a separate bowl, whisk together the wet ingredients.
- Add the wet ingredients to the dry ingredients, one cup at a time, mixing until just combined.
- Pour batter into the prepared pan and bake for 35-40 minutes.
- Let the cake cool completely before frosting.
How to Make Lemon Glaze
- In a large bowl, sift the powdered sugar. Add the oil and one tablespoon of hot water at a time. Add a splash of vanilla and whisk together until desired consistency.
Tips for Baking a Great Lemon Olive Oil Bundt Cake
- Use high-quality ingredients, especially the extra virgin olive oil.
- Don’t overmix the batter. A few lumps are okay!
- Use non-stick baking spray or oil rather than butter to grease your baking pan.
- Let the cake cool completely before icing it.
Storage
This olive oil cake is best stored at room temperature for up to 3 days. It can also be stored in the fridge for up to 5 days.
Recipe FAQs
- Can I use a different type of oil? You can substitute canola oil or vegetable oil for the olive oil, but the cake won’t have the same flavor.
- Does this cake taste like olive oil? No, this cake has a very light olive oil taste. A high-quality extra virgin olive oil adds a subtle richness to the cake, but it doesn’t overpower the lemon flavor.
- Do I need to glaze this cake? Glazing adds a nice sheen and a bit of extra flavor, while leaving it unglazed keeps the texture light and allows the cake’s natural flavor to shine.
Did You Like This Recipe?
Loved this easy Lemon Olive Oil Bundt Cake recipe? Don’t forget to rate the recipe in the recipe card and leave me a comment below, would love to know your experience making it! Sign up for Yoga of Cooking’s newsletter and keep in touch on Instagram, Pinterest, TikTok, and YouTube.
Happy Baking! x
Lemon Olive Oil Bundt Cake
Ingredients
For the Lemon Olive Oil Bundt Cake
- 2 1/2 cups all purpose flour sifted
- 1 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1 cup extra virgin olive oil
- 1 cup whole milk
- 4 large eggs room temperature
- 2 tbsp lemon zest
- Juice from 2 1/2 lemons
- 1 tsp vanilla extract
For the Lemon Glaze Icing
- 3 1/2 cups powdered sugar sifted
- 2 tbsp canola oil
- 3 tbsp hot boiling water
- Splash of vanilla extract
- Decorate with candied lemons optional
Instructions
For the Lemon Olive Oil Bundt Cake
- Preheat the oven to 350ºF and spray a 10-cup bundt pan with baking spray.
- In a large bowl, sift and whisk the dry ingredients; flour, sugar, brown sugar, baking soda, baking powder, and salt.
- In a separate bowl, whisk and combine all the wet ingredients; extra virgin olive oil, milk, eggs, lemon juice and zest, and vanilla extract.
- Add the dry ingredients to the wet ingredients, one cup at a time. Whisk until fully incorporated but careful not to over mix.
- Transfer to prepared bundt pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and allow to cool before gently removing from pan.
- When cool, add the lemon icing or dust with powdered sugar, if desired.
For the Lemon Glaze Icing
- In a large bowl, sift the powdered sugar. Add the oil and one tablespoon of hot water at a time. Add a splash of vanilla and whisk together until desired consistency.
Notes
- Storage: store cake at room temperature in an airtight container for up to 3 days, or refrigerate for up to 5 days.
- Freezing: freeze cake for up to 3 months.
- Substitutions: do not substitute the olive oil.
This looks beyond amazing! Will try this recipe this Labor Day weekend!! Thank you for your always inspiring ideas ❤️
Thank you so much! Hope you love it!
Can’t get over how stunning this cake is! I bet the oil makes it extra moist and delicious too!
Thanks, Jenna! It’s pretty darn good!!
Can’t wait to try this recipe! About how much lemon juice would you say 2.5 lemons yields? My lemons seem to be slightly larger than most so I just wanted to make sure 🙂