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.
Servings 8 -10 servings
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.